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I always make my paninis or grilled cheeses in our panini maker which I like a lot better than the old school grilled cheese method. It just feels easier to me! The main allure of this concept is NO MORE WAITING AN HOUR FOR LASAGNA.

Now it is here in sandwich form.

For children or a group, this concept feels more portable and less messy, should the occasion call for it!

LASAGNA GRILLED CHEESE
Serves six

1 pound ground beef
1 teaspoon basil
1 teaspoon oregano
1 teaspoon salt
1 teaspoon pepper
A dash of red pepper flake (optional)
6 cloves garlic, minced
24 ounces tomato pasta sauce
Butter
12 bread slices
1 cup ricotta
Fresh mozzarella slices

Season ground beef with basil, oregano, salt, pepper, and red pepper flake (optional). Cook beef and garlic in a skillet over medium heat until no pink remains, about 7-9 minutes. Stir tomato pasta sauce into meat.

Butter one side of bread slices. Spread ricotta on half of slices. Layer in meat sauce and fresh mozzarella.

Grill sandwiches over medium-low heat for 3-5 minutes on each side, or use a panini maker.

5.0 from 3 reviews
LASAGNA GRILLED CHEESE
 
Author: Rachel Schultz
Ingredients
  • 1 pound ground beef
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • A dash of red pepper flake (optional)
  • 6 cloves garlic, minced
  • 24 ounces tomato pasta sauce
  • Butter
  • 12 bread slices
  • 1 cup ricotta
  • Fresh mozzarella slices
Instructions
  1. Season ground beef with basil, oregano, salt, pepper, and red pepper flake (optional). Cook beef and garlic in a skillet over medium heat until no pink remains, about 7-9 minutes. Stir tomato pasta sauce into meat.
  2. Butter one side of bread slices. Spread ricotta on half of slices. Layer in meat sauce and fresh mozzarella.
  3. Grill sandwiches over medium-low heat for 3-5 minutes on each side, or using a panini maker.
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We gather reoccuringly to celebrate meals – specifically breakfasts – that can be prepared the night before. An ode to you! This one, a baked french toast. If you forgot to prep it last night, you can still use this recipe today. BUT I do love the softness the toast gets from sitting overnight.

I like to make my french toast with half and half, which goes even nicer in this case where the fruit I have chosen to top my french toast with is peaches. So we have a PEACHES AND CREAM thing effortlessly happening. One of the most delightful flavor combinations!

Also for your information, another bite size baked french toast here, with cinnamon and sugar.

Overnight Baked French Toast
Serves five to six

6 eggs
1 cup half and half
1 teaspoon vanilla
15 slices of bread
Turbinado sugar
Powdered sugar
Fruit
Maple syrup

Preheat oven to 375 degrees.

Whisk together eggs, half and half, and vanilla.

Arrange bread slices in a greased 9×13 baking dish. Pour egg mixture over bread. Sprinkle turbinado sugar on top (optional). Allow to sit in refrigerator overnight, or bake immediately.

Cover pan with aluminum foil and bake for 30 minutes. Top with powdered sugar, fruit, and maple syrup.

OVERNIGHT BAKED FRENCH TOAST
 
Author: Rachel Schultz
Ingredients
  • 6 eggs
  • 1 cup half and half
  • 1 teaspoon vanilla
  • 15 slices of bread
  • Turbinado sugar
  • Powdered sugar
  • Fruit
  • Maple syrup
Instructions
  1. Preheat oven to 375 degrees.
  2. Whisk together eggs, half and half, and vanilla.
  3. Arrange bread slices in a greased 9x13 baking dish. Pour egg mixture over bread. Sprinkle turbinado sugar on top (optional). Allow to sit in refrigerator overnight, or bake immediately.
  4. Cover pan with aluminum foil and bake for 30 minutes. Top with powdered sugar, fruit, and maple syrup.
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BROUGHT TO YOU BY KIOLBASSA SMOKED MEATS

Oh, the versatility of a dip. Parties, appetizers, sports watching. Or on a night when we are having something light like grilled marinated chicken and salads, I make this dip with a good sliced baguette for something a little more, to keep everyone full and the meal hearty.

In my experience, kids love it because well, cheese and bread and BACON.

Extra toppings loaded in make this way elevated from your typical bland spinach and artichoke thing! I used bacon from Kiolbassa, a family owned smoked meats company in San Antonio.

Bacon Spinach Artichoke Dip
Serves eight

2 bulbs garlic
Olive oil
3/4 pound bacon (I use Kiolbassa’s hickory bacon)
16 ounces cream cheese
1 cup plain greek yogurt
1 cup grated parmesan
1 cup shredded mozzarella
1 cup chopped spinach
3/4 cup quartered artichoke hearts, chopped
A dash of red pepper flake
1/2 teaspoon black pepper
3 green onions, sliced
Additional grated parmesan
Sliced baguette

Preheat oven to 425 degrees.

Slice top off of bulbs of garlic. Place in aluminum foil and drizzle with olive oil. Wrap aluminum foil around garlic. Place in oven and roasted for 40 minutes.

Place bacon in a skillet over medium-high heat and cook until crispy, turning occasionally, about seven minutes. Chop bacon into crumbles.

In a stand mixer, combine cream cheese, greek yogurt, parmesan, mozzarella, spinach, artichoke, bacon (reserving some for topping), red pepper flake (optional), and pepper. Transfer mixture to a greased baking dish.

Bake for 30 minutes.

Top with green onion, additional bacon crumbles, additional grated parmesan, and roasted garlic. Served with sliced baguette.

BACON SPINACH ARTICHOKE DIP
 
Author: Rachel Schultz
Ingredients
  • 2 bulbs garlic
  • Olive oil
  • ¾ pound bacon (I use Kiolbassa's hickory bacon)
  • 16 ounces cream cheese
  • 1 cup plain greek yogurt
  • 1 cup grated parmesan
  • 1 cup shredded mozzarella
  • 1 cup chopped spinach
  • ¾ cup quartered artichoke hearts, chopped
  • A dash of red pepper flake
  • ½ teaspoon black pepper
  • 3 green onions, sliced
  • Additional grated parmesan
  • Sliced baguette
Instructions
  1. Preheat oven to 425 degrees.
  2. Slice top off of bulbs of garlic. Place in aluminum foil and drizzle with olive oil. Wrap aluminum foil around garlic. Place in oven and roasted for 40 minutes.
  3. Place bacon in a skillet over medium-high heat and cook until crispy, turning occasionally, about seven minutes. Chop bacon into crumbles.
  4. In a stand mixer, combine cream cheese, greek yogurt, parmesan, mozzarella, spinach, artichoke, bacon (reserving some for topping), red pepper flake (optional), and pepper. Transfer mixture to a greased baking dish.
  5. Bake for 30 minutes.
  6. Top with green onion, additional bacon crumbles, additional grated parmesan, and roasted garlic. Served with sliced baguette.
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I love a yogurt in a baked good. It softens it and adds a little twist of flavor – I often do vanilla or strawberry. BOTH of which are delightful in a blueberry muffin.

The fake blueberry type things some muffins have ARE NOT worth your time! Take advantage of those summer prices and freeze some blueberries for your winter. You can add them right in the batter frozen and they still bake perfectly.

ALSO THIS RECIPE ONLY USES ONE BOWL. I will do separate dry ingredients and wet ingredients bowls IF I ABSOLUTELY MUST but greatly prefer not to and this recipe will permit us!

Soft Blueberry Muffins
Makes 24 muffins

3 and 1/2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup vegetable oil
1/2 cup sugar
1/2 cup brown sugar
4 eggs
2 cups vanilla yogurt
3 cups blueberries

Preheat oven to 400 degrees.

Mix all ingredients except for blueberries together in a stand mixer. Fold in blueberries.

Divide batter evenly in greased or lined muffin tin.

Bake for 17-18 minutes.

SOFT BLUEBERRY MUFFINS
 
Author: Rachel Schultz
Ingredients
  • 3 and ½ cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ⅔ cup vegetable oil
  • ½ cup sugar
  • ½ cup brown sugar
  • 4 eggs
  • 2 cups vanilla yogurt
  • 3 cups blueberries
Instructions
  1. Preheat oven to 400 degrees.
  2. Mix all ingredients except for blueberries together in a stand mixer. Fold in blueberries.
  3. Divide batter evenly in greased or lined muffin tin.
  4. Bake for 17-18 minutes.
3.5.3251

Inspired by Cookie & Kate.

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Rachel Schultz | Recipe Blog by Rachel Schultz - 2M ago
BROUGHT TO YOU BY CABOT

I am extremely devoted to both mexican and burgers. Those are two feel good dinners we can all agree on, and America, tonight I am boldly putting them together. And serving them with chips and salsa, of course. There’s perfect mexican seasoning. There’s some quick pickled red onion.

THERE’S A LOT OF GUAC PILED IN THE BURGER! And a staple for all good mexican and all good burgers – a really good cheese. I used this extra sharp white cheddar because I find white cheddar is loved by palates of any age.   

For this recipe I used cabot cheese – a co-op owned by farmers in new england and new york where 100% of profits go back to the farmers.

Mexi Burgers
Serves four burgers

1 red onion, sliced thinly
1/4 cup white vinegar (any vinegar works!)
2 tablespoons sugar
A dash of salt
1 pound ground chuck
2 tablespoons homemade taco seasoning
8 slices white cheddar (I use cabot’s vermont extra sharp)
2 avocados
1/4 cup lime juice
1/2 teaspoon honey
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
4 burger buns
4 sweet mini peppers, sliced
4 lettuce leaves (I like boston, bibb, or butter lettuce)
Cilantro
Tortilla chips
Tomato salsa

Place red onion in a bowl with 1 and 1/2 cups boiling water, white vinegar, sugar, and salt. Allow to sit for 30 minutes.

Season ground chuck with taco seasoning. Grill over medium heat for 5-6 minutes on each side. Melt slices of cheddar cheese on top of burgers before removing from grill.

Mash avocado with lime juice, honey, salt, pepper, and garlic powder.

Assemble burgers on buns with pickled red onion, guacamole, sweet peppers, lettuce, and cilantro. Serve with tortilla chips and tomato salsa.

MEXI BURGERS
 
Author: Rachel Schultz
Ingredients
  • 1 red onion, sliced thinly
  • ¼ cup white vinegar (any vinegar works!)
  • 2 tablespoons sugar
  • A dash of salt
  • 1 pound ground chuck
  • 2 tablespoons homemade taco seasoning
  • 8 slices white cheddar (I use cabot's vermont extra sharp)
  • 2 avocados
  • ¼ cup lime juice
  • ½ teaspoon honey
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder
  • 4 burger buns
  • 4 sweet mini peppers, sliced
  • 4 lettuce leaves (I like boston, bibb, or butter lettuce)
  • Cilantro
  • Tortilla chips
  • Tomato salsa
Instructions
  1. Place red onion in a bowl with 1 and ½ cups boiling water, white vinegar, sugar, and salt. Allow to sit for 30 minutes.
  2. Season ground chuck with taco seasoning. Grill over medium heat for 5-6 minutes on each side. Melt slices of cheddar cheese on top of burgers before removing from grill.
  3. Mash avocado with lime juice, honey, salt, pepper, and garlic powder.
  4. Assemble burgers on buns with pickled red onion, guacamole, sweet peppers, lettuce, and cilantro. Serve with tortilla chips and tomato salsa.
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When I was a newlywed homemaker, I discovered I actually did like chickpeas. And I have been writing a love poem to them ever since. Here, it strikes again with this very summer, very eat-it-outside salad. IT HOLDS UP WELL FOR LUNCH MEAL PREP too! I love salads that do that, already dressed.

Heirloom tomatoes are a work of art. They make every dish prettier. I often pick them to be my indulgent produce purchase.

With a crunchy baguette this is a good snack or light lunch thing. Also appetizer?? Or, I haven’t ruled out adding grilled chicken, and you have got a dinner entree.

Pesto Tomato Salad
Serves four

15 ounces chickpeas
1 pint tomatoes, halved
8 ounces mozzarella pearls
1/2 cup pesto
1 tablespoon honey
Sliced baguette (optional)

Toss together chickpeas, tomatoes, mozzarella, pesto, and honey.

Serve with sliced baguette (optional).

PESTO TOMATO SALAD
 
Author: Rachel Schultz
Ingredients
  • 15 ounces chickpeas
  • 1 pint tomatoes, halved
  • 8 ounces mozzarella pearls
  • ½ cup pesto
  • 1 tablespoon honey
  • Sliced baguette (optional)
Instructions
  1. Toss together chickpeas, tomatoes, mozzarella, pesto, and honey.
  2. Serve with sliced baguette (optional).
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A dinner in 30 minutes, I am a simple girl and these are what make me happy. Mexican spice, cornbread, fresh ingredients. This is a meal for me. I like homemade cornbreads, but honestly the various inexpensively available box mixes of the world a very good and most of the time I just do those.

(An exception is this on thanksgiving – everyone in my family’s favorite dish.)

MEXICAN IN ALL FORMS! Another way to get a taco-esque experience to my mouth.

30 MINUTE CORNBREAD TACO BOWLS
Serves four

1 pound ground turkey
1 tablespoon taco seasoning
9 x 9 pan of cornbread, prepared
15 ounces black beans
1/2 red onion, diced
6 green onions, sliced
1 and 1/2 cups cheddar jack cheese
3 avocados, mashed
1 cup salsa
Cilantro

Cook turkey in a large skillet over medium heat. When almost no pink remains, strain liquid from pan and add taco seasoning.

Assemble taco bowls with cornbread, ground turkey, black beans, red onion, green onion, cheddar jack cheese, avocado, salsa, and cilantro.

30 MINUTE CORNBREAD TACO BOWLS
 
Author: Rachel Schultz
Ingredients
  • 1 pound ground turkey
  • 1 tablespoon taco seasoning
  • 9 x 9 pan of cornbread, prepared
  • 15 ounces black beans
  • ½ red onion, diced
  • 6 green onions, sliced
  • 1 and ½ cups cheddar jack cheese
  • 3 avocados, mashed
  • 1 cup salsa
  • Cilantro
Instructions
  1. Cook turkey in a large skillet over medium heat. When almost no pink remains, strain liquid from pan and add taco seasoning.
  2. Assemble taco bowls with cornbread, ground turkey, black beans, red onion, green onion, cheddar jack cheese, avocado, salsa, and cilantro.
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BROUGHT TO YOU BY SUE BEE HONEY

Salads are an all time favorite food of mine, and I always have my wheels turning for versions that don’t have tender lettuces. Ones with heartier bases like, beans, kale, and here – mango, hold up well when prepped in advance.

Also increasingly I am sometimes becoming dissatisfied with storebought dressings and am frequently just making my own. It’s kind of always surprising how good dressings can taste with simple ingredients and this spicy honey one is VERY QUICK to whisk up in a bowl.

For this recipe I used sioux honey – pure honey, with nothing added, made in the usa by family beekeepers who care about making trustworthy honey.

Mango Salad with Spicy Honey Dressing
Serves four

3 tablespoons olive oil
2 tablespoons honey (I use sue bee honey)
2 tablespoons lime juice
1/2 teaspoon chili powder
1/2 teaspoon pepper
1/2 teaspoon red pepper flake
A pinch of salt
3 mangoes, chopped
1/2 red onion, minced
2 cucumbers, chopped
2 avocados, chopped
3 green onions, sliced

Whisk together olive oil, honey, lime juice, chili powder, pepper, red pepper flake, and salt.

Toss mango, red onion, cucumber, and avocado with dressing. Top with green onion.

MANGO SALAD WITH SPICY HONEY DRESSING
 
Author: Rachel Schultz
Ingredients
  • 3 tablespoons olive oil
  • 2 tablespoons honey (I use sue bee honey)
  • 2 tablespoons lime juice
  • ½ teaspoon chili powder
  • ½ teaspoon pepper
  • ½ teaspoon red pepper flake
  • A pinch of salt
  • 3 mangoes, chopped
  • ½ red onion, minced
  • 2 cucumbers, chopped
  • 2 avocados, chopped
  • 3 green onions, sliced
Instructions
  1. Whisk together olive oil, honey, lime juice, chili powder, pepper, red pepper flake, and salt.
  2. Toss mango, red onion, cucumber, and avocado with dressing. Top with green onion.
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They’re not really that different than pizzas. But I don’t want to hear that! There’s a certain delight of calzones that even if they’re reduced down to just a pizza folded in half, they’re a delicious and magnificent pizza folded in half.

I sometimes buy storebought frozen pizza dough, but it is REALLY just hard for that to be good. Long term frozen dough at the grocer is probably always going to be a bit tough.

Below I included a pizza dough recipe that is VERY easy and I do it with my kids. It makes such a difference from the freezer section kind.

Easy Homemade Calzones
Makes six calzones

1 and 3/4 cups warm water
2 and 1/4 teaspoons instant yeast
4 cups bread flour
1 and 1/2 teaspoons salt
2 tablespoons olive oil
14 ounces pizza sauce
8 ounces fresh mozzarella, sliced
1 cup pepperoni, diced
Olive oil

Pour yeast into warm water and let stand for 5 minutes. Add oil to water. Stir together flour and salt in a stand mixer. Slowly incorporate yeast water into flour. Remove dough from mixer and knead for 5 minutes. Roll dough into a ball and place in a oiled bowl. Cover with plastic wrap and let sit for 2 hours.

Preheat oven to 450 degrees. Divide dough into six evenly-sized balls.

On a floured surface, roll dough into a circle, about 9 inches in diameter. Spread sauce, mozzarella, and pepperoni (or any other toppings) onto the center of the dough.

Fold dough in half and press edges to seal. Brush calzones with olive oil. Bake for 15 minutes.

EASY HOMEMADE CALZONES
 
Author: Rachel Schultz
Ingredients
  • 1 and ¾ cups warm water
  • 2 and ¼ teaspoons instant yeast
  • 4 cups bread flour
  • 1 and ½ teaspoons salt
  • 2 tablespoons olive oil
  • 14 ounces pizza sauce
  • 8 ounces fresh mozzarella, sliced
  • 1 cup pepperoni, diced
  • Olive oil
Instructions
  1. Pour yeast into warm water and let stand for 5 minutes. Add oil to water. Stir together flour and salt in a stand mixer. Slowly incorporate yeast water into flour. Remove dough from mixer and knead for 5 minutes. Roll dough into a ball and place in a oiled bowl. Cover with plastic wrap and let sit for 2 hours.
  2. Preheat oven to 450 degrees. Divide dough into six evenly-sized balls.
  3. On a floured surface, roll dough into a circle, about 9 inches in diameter. Spread sauce, mozzarella, and pepperoni (or any other toppings) onto the center of the dough.
  4. Fold dough in half and press edges to seal. Brush calzones with olive oil. Bake for 15 minutes.
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Taco night is always a hit. Our family loves tacos. Tacos are just good in concept. But sometimes doing the standard ones get boring, so I like to make a version that has a different combination of toppings and ingredients.

Poblanos are a pepper and they are not hard to come by at an average grocery store. To make these tacos a little special they have some mexi chicken topped with an INCREDIBLY PLEASING roasted poblano and other vegetables salsa.

Warm salsa is a pretty delicious experience that you may want to consider trying at some point. We put this salsa all over the tacos and of course couldn’t stop dipping a bunch of chips in it too. Make a double batch and you will definitely find uses and consumers for it.

Roasted Poblano Salsa Chicken Tacos
Serves four

1 pound boneless, skinless chicken breasts
2 tablespoons mexican seasoning
3 poblano peppers
1 jalapeno
1/2 red onion, plus additional slices
2 roma tomatoes
5 cloves garlic
Olive oil
1/4 cup cilantro
3 tablespoons lime juice
1 tablespoon honey
1 teaspoon salt
8 tortillas
Cotija cheese

Preheat oven to 450 degrees. Season chicken with mexican seasoning and arrange in a 9×13 baking dish. Roast for 40 minutes. Shred chicken and toss with a few squirts of fresh lime.

Arrange poblanos, jalapeno, red onion, tomato, and garlic on a lined baking sheet. Drizzle with olive oil. Broil for 7 minutes. Remove stems and place ingredients in blender with cilantro, lime juice, honey, and salt. Blend until smooth.

Assemble tacos with tortillas, chicken, roasted salsa, cotija, and additional sliced red onion.

ROASTED POBLANO SALSA CHICKEN TACOS
 
Author: Rachel Schultz
Ingredients
  • 1 pound boneless, skinless chicken breasts
  • 2 tablespoons mexican seasoning
  • 3 poblano peppers
  • 1 jalapeno
  • ½ red onion, plus additional slices
  • 2 roma tomatoes
  • 5 cloves garlic
  • Olive oil
  • ¼ cup cilantro
  • 3 tablespoons lime juice
  • 1 tablespoon honey
  • 1 teaspoon salt
  • 8 tortillas
  • Cotija cheese
Instructions
  1. Preheat oven to 450 degrees. Season chicken with mexican seasoning and arrange in a 9x13 baking dish. Roast for 40 minutes. Shred chicken and toss with a few squirts of fresh lime.
  2. Arrange poblanos, jalapeno, red onion, tomato, and garlic on a lined baking sheet. Drizzle with olive oil. Broil for 7 minutes. Remove stems and place ingredients in blender with cilantro, lime juice, honey, and salt. Blend until smooth.
  3. Assemble tacos with tortillas, chicken, roasted salsa, cotija, and additional sliced red onion.
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