Posts by Rachel Schultz

Chicken Shawarma in the Oven!

January 21, 2019

These are my personal requirements when I’m making these for them to be incredible: super soft pitas, lots of crunchy carrots in and around the wrap (and hummus), and this marinade! I love its flavor combined with the hummus and sauce. My husband really likes this type of cuisine, so this recipe was made as a little love letter to him. I’m not really a kitchen gadgets person; I don’t have a lot of them at all and generally don’t really like them.

But, I asked for an immersion blender for christmas and I am very into it. I like that for making dressings, sauces, or smoothies, I don’t have to dirty the whole blender or food processor. Mine came with a plastic cup (with measurements). I can just put in the dishwasher, and then I rinse the attachment off as soon as I’m done and put it away. It’s like it was never here. It’s only $32 on amazon (linked above).

I used it for the sauce in this recipe!

Chicken Shawarma in the Oven!
Serves six

8 lemons, juiced
1 cup olive oil, divided
2 teaspoons salt
1 tablespoon black pepper
1 tablespoon paprika
2 teaspoons red pepper flake
1 teaspoon cinnamon
6 chicken breasts
4 onions, sliced
2 cups greek yogurt
2 cloves garlic
2 tablespoons onion powder
2 tablespoons fresh dill, plus additional
12 pitas
hummus
sliced carrots

Combine a quarter of the lemon juice, 1/2 cup olive oil, salt, black pepper, paprika, red pepper flake, and cinnamon in a gallon plastic bag with chicken breasts. Marinade in fridge for 2 hours, or overnight.

Preheat oven to 425 degrees.

Pour chicken and marinade into a lined 9 x 13 baking dish. Top with onions. Roast 40 minutes. Slice chicken thinly.

Make tzatziki sauce by blending remaining lemon juice, 1/2 cup olive oil, greek yogurt, garlic, onion powder, and dill.

Spread hummus on pita and layer on chicken, onions, and sliced carrots. Top with tzatziki sauce and additional dill.

Chicken Shawarma in the Oven!

Author: Rachel Schultz

Ingredients

8 lemons, juiced
1 cup olive oil, divided
2 teaspoons salt
1 tablespoon black pepper
1 tablespoon paprika
2 teaspoons red pepper flake
1 teaspoon cinnamon
6 chicken breasts
4 onions, sliced
2 cups greek yogurt
2 cloves garlic
2 tablespoons onion powder
2 tablespoons fresh dill, plus additional
12 pitas
hummus
sliced carrots

Instructions

Combine a quarter of the lemon juice, ½ cup olive oil, salt, black pepper, paprika, red pepper flake, and cinnamon in a gallon plastic bag with chicken breasts. Marinade in fridge for 2 hours, or overnight.
Preheat oven to 425 degrees.
Pour chicken and marinade into a lined 9 x 13 baking dish. Top with onions. Roast 40 minutes. Slice chicken thinly.
Make tzatziki sauce by blending remaining lemon juice, ½ cup olive oil, greek yogurt, garlic, onion powder, and dill.
Spread hummus on pita and layer on chicken, onions, and sliced carrots. Top with tzatziki sauce and additional dill.

CHICKEN MEATBALL SOUP

October 29, 2018

Rachel Schultz

This soup has tiny meatballs in it! Yes! I make the meatballs a little less than one inch thick because the smaller they are the better, in my opinion. They say for a good soup every ingredient should be able to fit on a spoon. My family loves soups, and it is one of my favorite meals to prepare too. Don’t forget crusty bread. Also the tiny noodles in the soup along with it are charming; here I served using ditalini!

Chicken Meatball Soup
Serves six

1 pound ground chicken
2/3 cup panko bread crumbs
1/2 cup grated parmesan
1 egg
1 teaspoon garlic powder
1 tablespoon dried parsley
3 teaspoons salt, divided
1 teaspoon pepper
3 carrots, diced
1 onion, diced
3 celery stalks, diced
1 tablespoon olive oil
8 cups vegetable broth
1/2 cup white wine
3 cups small pasta (I used ditalini)
5 ounces spinach
Grated parmesan

Preheat oven to 350 degrees.

Combine ground chicken, bread crumbs, parmesan, egg, garlic powder, parsley, 1 teaspoon salt, and pepper in a mixing bowl. Shape into 3/4 inch meatballs and arrange in a lined 9×13 baking dish. Bake for 30 minutes.

Cook carrot, onion, and celery with olive oil in the base of a stock pot over medium heat for 6 minutes.

Add broth, white wine, and 2 teaspoons salt. Increase heat to high and bring to a boil.

Once boiling, add pasta and cook for 6 minutes.

Add meatballs and cook for 1 minute.

Add spinach and cook for 1 more minute.

Serve topped with parmesan.

CHICKEN MEATBALL SOUP

Author: Rachel Schultz

Ingredients

1 pound ground chicken
⅔ cup panko bread crumbs
½ cup grated parmesan
1 egg
1 teaspoon garlic powder
1 tablespoon dried parsley
3 teaspoons salt, divided
1 teaspoon pepper
3 carrots, diced
1 onion, diced
3 celery stalks, diced
1 tablespoon olive oil
8 cups vegetable broth
½ cup white wine
3 cups small pasta (I used ditalini)
5 ounces spinach
Grated parmesan

Instructions

Preheat oven to 350 degrees.
Combine ground chicken, bread crumbs, parmesan, egg, garlic powder, parsley, 1 teaspoon salt, and pepper in a mixing bowl. Shape into ¾ inch meatballs and arrange in a lined 9x13 baking dish. Bake for 30 minutes.
Cook carrot, onion, and celery with olive oil in the base of a stock pot over medium heat for 6 minutes.
Add broth, white wine, and 2 teaspoons salt. Increase heat to high and bring to a boil.
Once boiling, add pasta and cook for 6 minutes.
Add meatballs and cook for 1 minute.
Add spinach and cook for 1 more minute.
Serve topped with parmesan.

Adapted from Ina Garten.

ROASTED RED PEPPER GOAT CHEESE PASTA

October 22, 2018

Rachel Schultz

This is pasta with a sauce that is untypically light and we are fans of it. Because it’s still a red sauce I think that makes it seem really hearty. There’s no cream in the sauce. It’s almost entirely just roasted red pepper and onions. Plus GOAT CHEESE – my favorite thing to be in any dish usually. I did penne for the pasta, a nice sturdy noodle.

ROASTED RED PEPPER GOAT CHEESE PASTA
Serves twelve souls

4 onions, sliced
1 stick butter
48 ounces roasted red peppers
16 ounces goat cheese
2 teaspoons salt
2 teaspoons black pepper
2 pounds pasta, cooked
parmesan, grated
fresh oregano (optional)

Sauté onions in butter in a skillet over medium heat for 5 minutes.

Place onions and butter in blender with roasted red peppers and purée until smooth.

Return purée to skillet and stir in goat cheese, salt, and black pepper. Stir occasionally, until goat cheese is melted and evenly distributed.

Toss pasta in sauce and top with grated parmesan and oregano.

ROASTED RED PEPPER GOAT CHEESE PASTA

Author: Rachel Schultz

Ingredients

4 onions, sliced
1 stick butter
48 ounces roasted red peppers
16 ounces goat cheese
2 teaspoons salt
2 teaspoons black pepper
2 pounds pasta, cooked
parmesan, grated
fresh oregano (optional)

Instructions

Sauté onions in butter in a skillet over medium heat for 5 minutes.
Place onions and butter in blender with roasted red peppers and purée until smooth.
Return purée to skillet and stir in goat cheese, salt, and black pepper. Stir occasionally, until goat cheese is melted and evenly distributed.
Toss pasta in sauce and top with grated parmesan and oregano.