Posts by Rachel Schultz

SALSA VERDE CHICKEN & RICE BAKE (WITH A 10 MINUTE MARINADE!)

August 15, 2016

I am guilty of HABITUALLY FORGETTING TO START THE MARINADE. This is a terrbile flaw because a flavorfully marinated meat is the best way to amp up a regular meat and vegetable dinner with some variety. But this, this casserole has a really fresh and honey-lime taste. You will be amazed at how well the flavor marinades in after only 10 minutes. This dish is my favorite easy, freezable dinner of the moment. My campaign for only elevated casseroles rages on.

SALSA VERDE CHICKEN & RICE BAKE (WITH A 10 MINUTE MARINADE!)
Serves 5 to 6

1/3 cup honey
1/2 cup lime juice
1 tablespoon homemade taco seasoning
1 pound chicken breasts, cooked and shredded
1 and 1/2 cups wild rice, cooked
16 ounces salsa verde
2 cups shredded cheddar cheese, divided
15 ounces corn
Cilantro

Preheat oven to 350 degrees. Whisk together honey, lime juice, and taco seasoning. Place chicken in a plastic bag and pour marinade inside. Allow to marinade for 10 minutes. Once finished marinating, in a 9×13 baking dish, mix together together cooked rice, salsa verde, 1 and 1/2 cups cheese, and corn. Top with remaining cheddar and bake for 30 minutes. Top with cilantro.

SALSA VERDE CHICKEN & RICE BAKE (WITH A 10 MINUTE MARINADE!)

Author: Rachel Schultz

Ingredients

⅓ cup honey
½ cup lime juice
1 tablespoon homemade taco seasoning
1 pound chicken breasts, cooked and shredded
1 and ½ cups wild rice, cooked
16 ounces salsa verde
2 cups shredded cheddar cheese, divided
15 ounces corn
Cilantro

Instructions

Preheat oven to 350 degrees.
Whisk together honey, lime juice, and taco seasoning. Place chicken in a plastic bag and pour marinade inside. Allow to marinade for 10 minutes.
Once finished marinating, in a 9x13 baking dish, mix together cooked rice, salsa verde, 1 and ½ cups cheese, and corn.
Top with remaining cheddar and bake for 30 minutes.
Top with cilantro.

Adapted from Carlsbad Cravings.

Butternut Squash Bisque

April 6, 2016

Rachel Schultz

David recently said he would like to have a wall calendar in our house. We are completely electronic and synced up when it comes to our “real” calendars for scheduling. But, I think he is totally right that there is something about turning the page of a traditional wall calendar that makes you enjoy the months and seasons a little more. The weather here has been varied, and although I am ready to embrace all things summer, I will still take a warm soup on a cloudy gray Spring day when I can get it. Save this for fall as well!

BUTTERNUT SQUASH BISQUE
Serves four souls

2 butternut squash, halved
4 chicken breasts, roasted & shredded
4 cups vegetable broth
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon red pepper flake
15 ounces white beans
1 onion, sliced and caramelized

1. Preheat oven to 425 degrees.

2. Arrange halved squashes flat side down on a lined baking sheet. Roast for 60 minutes.

3. Remove flesh of squash from peel, discarding seeds. Place roasted squash in a food processor and pulse until smooth.

4. In a large stock pot, stir together butternut puree, broth, salt, pepper, and red pepper flake.

5. Add in shredded chicken and white beans and simmer for 20 minutes.

6. Top with caramelized onion.

Butternut Squash Bisque

Author: Rachel Schultz

Ingredients

2 butternut squash, halved
4 chicken breasts, roasted & shredded
4 cups vegetable broth
1 teaspoon salt
1 teaspoon pepper
¼ teaspoon red pepper flake
15 ounces white beans
1 onion, sliced and caramelized

Instructions

Preheat oven to 425 degrees.
Arrange halved squashes flat side down on a lined baking sheet. Roast for 60 minutes.
Remove flesh of squash from peel, discarding seeds. Place roasted squash in a food processor and pulse until smooth.
In a large stock pot, stir together butternut puree, broth, salt, pepper, and red pepper flake.
Add in shredded chicken and white beans and simmer for 20 minutes.
Top with caramelized onion.

MASHED POTATO CASSEROLE

June 25, 2015

Rachel Schultz

Sometimes I playfully refer to casserole dishes as “cassies.” It just seems to fit because it kind of sounds like calling a cow “bessie” and casseroles have the hearty, mid-western, family cooking feel. Naturally, this one evolved into “mashed cassie,” “mash cass,” or even “masherole.” I know, we have gone too far. I love baked potatoes and good mashed potatoes, so this one is fun and can be an entree rather than a side.

MASHED POTATO CASSEROLE
Serves 5-6

5 russet potatoes, cubed
1/3 cup milk
6 tablespoons butter, cubed
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon garlic powder
1/4 cup parmesan, grated
1 and 1/2 cups cheddar, shredded
1 pound bacon, cooked and crumbled
5 green onions, sliced

Place cubed potatoes in a pot. Cover with water and bring to boil. Reduce heat to low and simmer for 20 minutes. Preheat oven to 350 degrees. Place cooked potatoes in a stand mixer. Blend together with milk, butter, salt, pepper, garlic powder, parmesan, and 1/4 of bacon. Spread potatoes into a 9×13 baking dish. Top with cheddar and remaining bacon. Bake for 15 minutes. Top with green onion.

MASHED POTATO CASSEROLE

Author: Rachel Schultz

Ingredients

5 russet potatoes, cubed
⅓ cup milk
6 tablespoons butter, cubed
1 teaspoon salt
1 teaspoon pepper
½ teaspoon garlic powder
¼ cup parmesan, grated
1 and ½ cups cheddar, shredded
1 pound bacon, cooked and crumbled
5 green onions, sliced

Instructions

Place cubed potatoes in a pot. Cover with water and bring to boil. Reduce heat to low and simmer for 20 minutes.
Preheat oven to 350 degrees.
Place cooked potatoes in a stand mixer. Blend together with milk, butter, salt, pepper, garlic powder, parmesan, and ¼ of bacon.
Spread potatoes into a 9x13 baking dish. Top with cheddar and remaining bacon.
Bake for 15 minutes. Top with green onion.