Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Chicken, Mushroom and Caramelized Onion Flatbread

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Bring bold Texas flavor to your table with this Chicken, Mushroom & Caramelized Onion Flatbread! 🍕✨ Sweet, slow-caramelized Texas 1015 onions and savory Texas-grown mushrooms layer beautifully over tender chicken and a creamy, protein-packed garlic white sauce. Finished with fresh mozzarella, parsley, and a drizzle of balsamic glaze, this flatbread is the perfect balance of comfort and fresh flavor. 

Using local Texas produce not only adds incredible taste — it also supports our Texas farmers. Give it a try and enjoy a slice of Texas-grown goodness! 

 

Chicken Mushroom and Onion Flatbread recipe on a Texas shaped cutting board with a side of ingredients.
Chicken, Mushroom and Caramelized Onion Flatbread
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Servings
4 servings
Servings
4 servings
Chicken Mushroom and Onion Flatbread recipe on a Texas shaped cutting board with a side of ingredients.
Chicken, Mushroom and Caramelized Onion Flatbread
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Servings
4 servings
Servings
4 servings
Ingredients
Pizza Base:
Caramelized Onions
Mushroom Mixture:
Garlic White Sauce
Servings: servings
Units:
Instructions
Caramelized Onions:
  1. Slice onions into thin, even strips.
  2. In a sauté pan, heat olive oil over medium heat. Add the onions and cook until they start to become translucent and soft.
  3. Turn the heat down to low. Add cooking wine to deglaze the pan. Cook for at least 20 minutes or until onions become a deep caramel-brown. Stir every 5 minutes to encourage even browning.
Mushroom Mixture:
  1. To a saucepan, add water and bring to a simmer
  2. Add paprika, garlic powder, and black pepper. Allow to simmer for 1 minute.
  3. Add in sliced mushrooms and cook on medium heat until they become soft.
  4. Add Balsamic vinegar and cook for 1-2 minutes on medium heat.
  5. Drain the mushrooms and save the hot liquid.
Garlic White Sauce:
  1. To a blender, add the cottage cheese, garlic cloves, salt, and black pepper. Then, add 2-3 T of hot mushroom liquid from the previous step. Blend until completely smooth. Add more hot liquid, if needed, to make it smoother.
Assemble Flatbread:
  1. Lay the flatbread on a sheet pan. Spread the Garlic White Sauce all over the top.
  2. Add Mushroom Mixture on top of the sauce.
  3. Next, add a thin layer of Caramelized Onions over the mushrooms.
  4. Finally, top with fresh mozzarella cheese.
  5. Bake or air fry at 400-degrees F for 10-15 minutes.
  6. Slice into 8 slices, top with chopped parsley and drizzle with Balsamic glaze. Enjoy!
  7. Notes: You can broil for 1 minute at the end of the baking time to make the cheese extra bubbly. Use any variety of mushrooms that you like.
Recipe Notes

One Pot Lentil Soup

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Need a hearty and quick pantry staple dinner option? Look no further than our One Pot Lentil Soup! Packed with lentils, potatoes and spinach, this soup powerhouse is easy to make and a great meat-free option!   


one pot lentil soup
One Pot Lentil Soup
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Servings
6 1.5 Cups
Servings
6 1.5 Cups
one pot lentil soup
One Pot Lentil Soup
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Servings
6 1.5 Cups
Servings
6 1.5 Cups
Ingredients
Servings: 1.5 Cups
Units:
Instructions
  1. In a large pot, add avocado oil. Add in the garlic, diced onion, diced carrot, and diced celery. Cook for 2-3 minutes until carrots and celery are soft, stirring frequently.
  2. Add tomato paste, tomato sauce, and lentils to the pot and combine with the carrot and celery mixture. Cook for 1 minute.
  3. Add canned potatoes to the pot.
  4. Pour in 2 cups water and 2 cups chicken broth.
  5. Add in black pepper, oregano and cumin. Stir to combine, cover, and bring to a boil.
  6. Reduce heat to medium low and simmer for 25 minutes until lentils are cooked.
  7. With a handheld emulsion blender, briefly emulsify about ¼ of the soup in the pot while leaving the texture chunky. If using a regular blender, remove ¼ of the soup and add the blender. Blend until smooth and place back in the pot.
  8. Stir in spinach leaves into the soup and let simmer for 5 more minutes or until spinach is wilted.
Recipe Notes

Mushroom Rice

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Mushroom Rice is a hearty and delicious, easy-to-pull-together side dish! For a full meal, serve as a side dish or top with seasoned ground beef or roasted chicken. 

 


mushroom rice
Mushroom Rice
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Servings
8 1/2 Cup Servings
Servings
8 1/2 Cup Servings
mushroom rice
Mushroom Rice
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Servings
8 1/2 Cup Servings
Servings
8 1/2 Cup Servings
Ingredients
Servings: 1/2 Cup Servings
Units:
Instructions
  1. Wash your hands and clean your preparation area, and rinse all vegetables before dicing.
  2. Heat a large pot over medium-high heat. Sautee celery, onion, garlic, and mushrooms until just beginning to soften.
  3. Add the Italian herb blend and rice, and heat for 1-2 minutes, stirring frequently.
  4. Add the vegetable broth and salt. Bring to a boil over high heat then reduce to a simmer and cover for between 30-45 minutes until rice is tender and broth is absorbed. Check your rice package directions for more exact time recommendations.
  5. Remove from heat and fluff rice up. Cover and let sit for 5-10 minutes.
Recipe Notes

food label

Recipe Notes:

Vegetable Broth- Low Sodium may contain added sugars 

½ cup serving of Mushroom Rice includes approximately 0.5 grams or 1 % Daily Value of Added Sugars 

Panko Onion Rings with Homemade Ranch

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Start your game day off with a traditional favorite! This healthier baked alternative still gives us that crunch and flavor that’s sure to score with the crowd!


Panko Onion Rings with Homemade Ranch
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Servings
6 servings (5 onion rings + 1 tablespoon dip)
Servings
6 servings (5 onion rings + 1 tablespoon dip)
Panko Onion Rings with Homemade Ranch
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Servings
6 servings (5 onion rings + 1 tablespoon dip)
Servings
6 servings (5 onion rings + 1 tablespoon dip)
Ingredients
Onion Rings
Homemade Ranch Dip
Servings: servings (5 onion rings + 1 tablespoon dip)
Units:
Instructions
Onion Rings (Oven)
  1. Clean your area and preheat the oven to 400°F.
  2. Prep 1-2 baking sheets with parchment paper or non-stick spray and set aside.
  3. Take onions and place them in an ice bath while prepping the remaining ingredients.
  4. Next place your all-purpose flour, whisked eggs, and panko breadcrumbs into three separate plates/containers.
  5. To the panko add the garlic powder, onion powder, pepper, cayenne pepper, and salt and mix well.
  6. One by one, take a ring of onion and evenly coat with flour, followed by egg, and panko breadcrumbs.
  7. Lay them flat on the baking sheet and once all are coated place them into the oven.
  8. Allow onion rings to bake for 15-25 minutes or until golden brown. Spray with olive oil spray halfway through.
  9. Finish the baked onion rings with a dried parsley garnish and serve.
Onion Rings (Air Fryer)
  1. Preheat your air fryer, if necessary.
  2. Follow steps 2 through 6 from the above instructions.
  3. Place onion rings into an air fryer basket in a single layer.
  4. Cook at 400°F for 10-15 minutes or until golden brown. Spray with olive oil spray halfway through.
  5. Finish the air fryer onion rings with a dried parsley garnish and serve.
Homemade Ranch Dip
  1. In a bowl mix plain Greek yogurt, garlic powder, onion powder, paprika, dried parsley, pepper, lemon juice, dried dill, salt, and water. Mix until well combined.
  2. Eat with onion rings and enjoy!
  3. Note: Add more water to change the consistency of the dip to your liking.
Recipe Notes

Onions

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Onions are a staple in lots of recipes for their flavor adding abilities. They can be pureed, minced, diced, sliced, and are readily available at most any grocery stores. Learn more about these amazing flavorful & edible roots below.

Storage – 

Onions are fully mature when their tops have fallen over. After pulling from the ground allow the onion to dry, clip the roots and cut the tops back to one inch. The key to preserving onions and to prevent bruising is to keep them cool, dry, and separated. In the refrigerator, wrapped separately in foil, onions can be preserved for as long as a year. The best way to store onions is in a mesh bag or nylon stocking. Place an onion in the bag and tie a knot or put a plastic tie between the onions and continue until the stocking is full. Loop the stocking over a rafter or nail in a cool dry building and when an onion is desired, simply clip off the bottom onion with a pair of scissors or remove the plastic tie. Another suggestion is to spread the onions out on a screen which will allow adequate ventilation, but remember to keep them from touching each other. As a general rule, the sweeter the onion, the higher the water content, and therefore the less shelf life. A more pungent onion will store longer so eat the sweet varieties first and save the more pungent onions for storage.

Store chopped onions in the refrigerator in a sealed back with the air removed for up to 5 days.

Did you know?

Onions is Texas’s leading vegetable crop.

Onions are a good source of Vitamin C, folic acid, and dietary fiber.

Onions contain quercetin, a flavonoid, an antioxidant compound that reduces free radicals in the body.

Onions can have blood sugar-lowering effects in humans.

Cleaning your Grill

Using wire brushes to clean your grill can lead to parts of the metal particulate being left on the grill, transferred to the items being grilled, and then ingested. This causes serious health problems. Instead of a wire brush, you can use an onion! Slice the onion in half and rub the flat edge along the grill as it’s heating up or while it’s cooling down. The acidity levels in the onion breaks down leftover food to clean the grill. Be sure to use tongs, grilling gloves, or other specially made tools to keep your hands safe from the hot grill.

Sources:

Aggie Horticulture

AgriLife Today

Aggie Horticulture 

Onion Health Research – National Onion Association