Posts by Rachel Schultz

(EXTRA SOFT) OATMEAL CHOCOLATE CHIP COOKIES

November 13, 2017

I am going to be completely candid on what these cookies are like. There are many different “cookie personalities.” Thin and crispy, I do not get you, but I can respect you. These however, are soft and gooey. My husband loved them. They are very soft, but with a crisp and flakey exterior. If that is your cookie profile, do it! Do you sometimes prefer an oatmeal chocolate chip cookie to just a straight chocolate chip cookie? Weird thing about me, I like VERY light chips. Almost none in regular chocolate chip cookies. I think there are others like me out there.

EXTRA SOFT OATMEAL CHOCOLATE CHIP COOKIES
24 cookies

1 and 1/2 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, melted
3/4 cup brown sugar
1/2 cup sugar
1 tablespoon honey
1 teaspoon vanilla
1 egg
2 and 1/4 cups old-fashioned oats
1 cup chocolate chips

Preheat oven to 350 degrees. In a stand mixer, stir together flour, baking soda, and salt. Add in butter, brown sugar, sugar, honey, vanilla, and egg and mix. Add oats and continue to mix. Fold in chocolate chips. Chill dough for 1-2 hours. Shape into 1 and 1/2 inch balls and arrange on a line baking sheet. Bake 10-12 minutes.

EXTRA SOFT OATMEAL CHOCOLATE CHIP COOKIES

Author: Rachel Schultz

Ingredients

1 and ½ cup flour
1 teaspoon baking soda
½ teaspoon salt
¾ cup butter, melted
¾ cup brown sugar
½ cup sugar
1 tablespoon honey
1 teaspoon vanilla
1 egg
2 and ¼ cups old-fashioned oats
1 cup chocolate chips

Instructions

Preheat oven to 350 degrees.
In a stand mixer, stir together flour, baking soda, and salt. Add in butter, brown sugar, sugar, honey, vanilla, and egg and mix.
Add oats and continue to mix. Fold in chocolate chips.
Chill dough for 1-2 hours.
Shape into 1 and ½ inch balls and arrange on a line baking sheet.
Bake 10-12 minutes.

REALLY GOOD GUAC

October 5, 2017

Rachel Schultz

If you’re serious about guac (AND I AM), then crumble in some bacon. Bacon bits or fresh. (Although I have lost my ability to eat bacon bits some. I so prefer fresh.) There are so many good guac add-ins to try, but bacon is one of my favorites. Other ideas are basil, corn, mango, black bean, pomegranate, pistachio, chipotle peppers, pineapple, or mint. Or just keep it at that simple, good, classic guac. We really like this one!

REALLY GOOD GUAC
Serves 3 to 4

3 avocados, mashed
1 lime, juiced (or 2 tablespoons)
5 cherry tomatoes, quartered
1/2 red onion, diced
3 garlic cloves, minced
1/4 teaspoon garlic powder
1/4 cup cilantro, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper flake

Combine ingredients.

REALLY GOOD GUAC

Author: Rachel Schultz

Ingredients

3 avocados, mashed
1 lime, juiced (or 2 tablespoons)
5 cherry tomatoes, quartered
½ red onion, diced
3 garlic cloves, minced
¼ teaspoon garlic powder
¼ cup cilantro, chopped
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon red pepper flake

Instructions

Combine ingredients.

CLASSIC RED BEANS & RICE

July 17, 2017

Rachel Schultz

Time for us to add that cajun favorite to our weeknight dinner rotation. We include andouille sausage in ours, but the seasoning for the red beans gives so much flavor, you could them alone for your entree. Usually you soak beans overnight, but I find in a pinch six to eight hours does the trick. So if it is the morning of when you wanted to make this, you can still sneak it in. I put lots of elements into these for flavor, as you will see – worcestershire sauce, hot sauce, red wine vinegar, garlic powder, and mustard powder to name a few!

CLASSIC RED BEANS & RICE
Serves 4

1 pound dried red beans
2 tablespoons olive oil
1 onion, diced
2 stalks celery, diced
2 bell peppers, diced
4 andouille sausage links, sliced
2 cups vegetable broth
2 cups water
1 tablespoon worcestershire sauce
2 teaspoons hot sauce
2 tablespoons red wine vinegar
1 teaspoon garlic powder
1 tablespoon mustard powder
2 teaspoons salt
1 teaspoon thyme
2 teaspoons pepper
1 teaspoon red pepper flake
White rice
Green onions, sliced

Soak red beans in eight cups water overnight. Saute onions, celery, and bell peppers in a skillet over medium heat until tender. Add sausage to pan and brown. Add vegetable broth, water, red beans, worcestershire sauce, hot sauce, red wine vinegar, garlic powder, mustard powder, salt, thyme, pepper, and red pepper flake.

Increase heat to medium-high and and bring to a boil. Once boiling, turn heat to low and simmer for two hours, until beans are tender. Serve with rice and top with green onion.

CLASSIC RED BEANS & RICE

Author: Rachel Schultz

Ingredients

1 pound dried red beans
2 tablespoons olive oil
1 onion, diced
2 stalks celery, diced
2 bell peppers, diced
4 andouille sausage links, sliced
2 cups vegetable broth
2 cups water
1 tablespoon worcestershire sauce
2 teaspoons hot sauce
2 tablespoons red wine vinegar
1 teaspoon garlic powder
1 tablespoon mustard powder
2 teaspoons salt
1 teaspoon thyme
2 teaspoons pepper
1 teaspoon red pepper flake
White rice
Green onions, sliced

Instructions

Soak red beans in eight cups water overnight.
Saute onions, celery, and bell peppers in a skillet over medium heat until tender. Add sausage to pan and brown.
Add vegetable broth, water, red beans, worcestershire sauce, hot sauce, red wine vinegar, garlic powder, mustard powder, salt, thyme, pepper, and red pepper flake. Increase heat to medium-high and and bring to a boil.
Once boiling, turn heat to low and simmer for two hours, until beans are tender.
Serve with rice and top with green onion.