Posts by Rachel Schultz

OREO CHEESECAKE CUPCAKES

July 23, 2018

I am trying to think of if there is a dessert (any food even?) that is so much at home in both summer and winter as cheesecake. It’s cool in summer. It’s decadent, rich, and celebratory at christmas. It doesn’t have to require any fresh ingredients so works in winter for that too. These are very whenever I make them! It has become my staple cheesecake; in case you need one – try these. Also I love they are in portable cupcake forms and I don’t want to make cheesecake in any other way right now.

This is much easier than dealing with serving up slices!

Oreo Cheesecake Cupcakes
Makes sixteen mini cheesecakes

30 oreos, 16 whole and 14 chopped
16 ounces cream cheese
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
1/2 cup sour cream
A dash of salt

Preheat oven to 275 degrees.

Place a cookie in the bottom of each cup of a lined muffin tin.

In a stand mixer, beat cream cheese. Add sugar and vanilla and continue to mix.

Add eggs and mix until incorporated.

Add sour cream and salt and mix until an even batter forms.

Fold chopped oreos into batter. Divide batter into muffin tin.

Bake for 22 minutes. Allow to cool and chill for four hours.

5.0 from 1 reviews

OREO CHEESECAKE CUPCAKES

Author: Rachel Schultz

Ingredients

30 oreos, 16 whole and 14 chopped
16 ounces cream cheese
½ cup sugar
½ teaspoon vanilla
2 eggs
½ cup sour cream
A dash of salt

Instructions

Preheat oven to 275 degrees.
Place a cookie in the bottom of each cup of a lined muffin tin.
In a stand mixer, beat cream cheese. Add sugar and vanilla and continue to mix.
Add eggs and mix until incorporated.
Add sour cream and salt and mix until an even batter forms.
Fold chopped oreos into batter. Divide batter into muffin tin.
Bake for 22 minutes. Allow to cool and chill for four hours.

Adapted from Blue Eyed Bakers.

QUINOA TURKEY CHILI

July 2, 2018

Rachel Schultz

This is one of those tried and true weeknight dinners that I absolutely love. It is a lightened up, more healthy feeling chili that I think chili-purists would still approve of. And it is a one-pot-wonder which is my favorite when I do not particularly think I have time for washing dishes lots of dishes. We like it with corn tortilla chips. Or of course sweet cornrbead, a delightful companion for chilis.

Quinoa Turkey Chili
Serves six

1 pound ground turkey
1 onion, diced
1 bell pepper, diced
5 cups tomato juice
1 cup quinoa
30 ounces black beans
1 chipotle, diced
3 tablespoons adobo sauce
2 tablespoons chili powder
1 tablespoon garlic powder
1 tablespoon oregano
1/2 teaspoon salt
1 teaspoon pepper
1/2 teaspoon cinnamon
15 ounces corn
Cheddar cheese
Cilantro

Cook turkey in the base of a large stock pot over medium heat for 6 minutes. Add onion and bell pepper and cook for 4 minutes.

Add tomato juice, quinoa, black beans, chipotle, adobo sauce, chili powder, garlic powder, oregano, salt, pepper, and cinnamon to pot. Increase heat to high and bring to a boil.

Once boiling, reduce heat to low and simmer for 30 minutes, stirring occasionally.

Stir in corn. Serve topped with cheddar cheese and cilantro.

QUINOA TURKEY CHILI

Author: Rachel Schultz

Ingredients

1 pound ground turkey
1 onion, diced
1 bell pepper, diced
5 cups tomato juice
1 cup quinoa
30 ounces black beans
1 chipotle, diced
3 tablespoons adobo sauce
2 tablespoons chili powder
1 tablespoon garlic powder
1 tablespoon oregano
½ teaspoon salt
1 teaspoon pepper
½ teaspoon cinnamon
15 ounces corn
Cheddar cheese
Cilantro

Instructions

Cook turkey in the base of a large stock pot over medium heat for 6 minutes. Add onion and bell pepper and cook for 4 minutes.
Add tomato juice, quinoa, black beans, chipotle, adobo sauce, chili powder, garlic powder, oregano, salt, pepper, and cinnamon to pot. Increase heat to high and bring to a boil.
Once boiling, reduce heat to low and simmer for 30 minutes, stirring occasionally.
Stir in corn. Serve topped with cheddar cheese and cilantro.

(NO MAYO!) CHICKEN SALAD SANDWICHES

June 11, 2018

Rachel Schultz

At this moment, I am trying to think of if there is a recipe on this entire site that calls for mayo. It’s just not my thing! I like a nice fancy aioli. And once I did make homemade mayo, which was nice enough I guess. Therefore chicken salad sandwiches have always been a clear red flag as a tricky one (although I have had some I like.) Here is a mayo-less version that I am very into! And it feels completely right for what I hope to be as a citizen of summer.

(No Mayo!) Chicken Salad Sandwiches
Serves eight sandwiches

3 boneless, skinless chicken breasts
5 ounces greek yogurt
2 avocados
3 tablespoons dijon mustard
3 tablespoons lemon juice
1/4 teaspoon salt
2 teaspoons pepper
1 cup halved grapes
8 slices wheat bread
3 green onions, sliced
1/2 cup gorgonzola (optional)

Cook chicken in whatever way is your preferred method. For this, I used a portion from when I do a bunch of chicken breasts in the slow cooker all at once and then divide it up into dinner serving sizes and freeze. I do the chicken breasts plus about 1 and 1/2 cups vegetable broth on high for 7-8 hours.

Roughly chop or slightly shred chicken. In a separate bowl, stir together greek yogurt, avocado, dijon mustard, lemon juice, salt, and pepper. Fold chicken and grapes into mixture.

Spread on to one slice of wheat bread. Top with green onions, gorgonzola (optional), and second slice of wheat bread.

(NO MAYO!) CHICKEN SALAD SANDWICHES

Author: Rachel Schultz

Ingredients

3 boneless, skinless chicken breasts
5 ounces greek yogurt
2 avocados
3 tablespoons dijon mustard
3 tablespoons lemon juice
¼ teaspoon salt
2 teaspoons pepper
1 cup halved grapes
8 slices wheat bread
3 green onions, sliced
½ cup gorgonzola (optional)

Instructions

Cook chicken in whatever way is your preferred method. For this, I used a portion from when I do a bunch of chicken breasts in the slow cooker all at once and then divide it up into dinner serving sizes and freeze. I do the chicken breasts plus about 1 and ½ cups vegetable broth on high for 7-8 hours.
Roughly chop or slightly shred chicken. In a separate bowl, stir together greek yogurt, avocado, dijon mustard, lemon juice, salt, and pepper. Fold chicken and grapes into mixture.
Spread on to one slice of wheat bread. Top with green onions, gorgonzola (optional), and second slice of wheat bread.