Posts by Rachel Schultz

Turkey & Cranberry Monte Cristo

November 4, 2013

We’ll all soon be (or already are) thinking about Thanksgiving. What you may not be thinking about is the day after Thanksgiving. For leftovers, here is an idea. First Day of Advent Monte Cristos! Like clockwork, after the big turkey dinner, you may feel so stuffed you can’t imagine ever eating another bite of food ever. Then the next day rolls around. This is my favorite way to make something great of our leftovers that doesn’t seem sad. And if your guests are still hanging around, you’ll get to wow them again.

I think I even enjoy it better than the main meal. (!) You already have all the ingredients!

TURKEY & CRANBERRY MONTE CRISTO
Makes 2 sandwiches

4 slices bread
2 slices havarti cheese
4 slices turkey breast, cooked
1/4 cup classic cranberry sauce
1/2 cup arugula leaves
3 eggs
1/3 cup milk
1 teaspoon nutmeg
1 tablespoon butter
Powdered sugar

On top of two pieces of bread, layer 1/2 slice of cheese, turkey, cranberry sauce, and arugula. Place other half of cheese over arugula and top with remaining bread slice.

In a shallow dish, wish together milk, nutmeg, and eggs. Heat butter in a skillet over medium heat. Dip sandwiches in egg wash and transfer to skillet. Cook for 2-3 minutes on each side, until browned. Slice in half and top with powdered sugar.

TURKEY & CRANBERRY MONTE CRISTO

Author: Rachel Schultz

Serves: 2

Ingredients

4 slices bread
2 slices havarti cheese
4 slices turkey breast, cooked
¼ cup cranberry sauce
½ cup arugula leaves
3 eggs
⅓ cup milk
1 teaspoon nutmeg
1 tablespoon butter
Powdered sugar

Instructions

On top of two pieces of bread, layer ½ slice of cheese, turkey, cranberry sauce, and arugula. Place other half of cheese over arugula and top with remaining bread slice.
In a shallow dish, wish together milk, nutmeg, and eggs.
Heat butter in a skillet over medium heat.
Dip sandwiches in egg wash and transfer to skillet.
Cook for 2-3 minutes on each side, until browned.
Slice in half and top with powdered sugar.

Adapted from Paula Deen.

ONE PAN, 20 MINUTE SAUSAGE TORTELLINI

October 21, 2013

Rachel Schultz

Making a dinner two weeks in a row is highly rare in the Schultz residence. I actually think this might be the first time ever! That means it is something special, indeed. This tomato cream sauce is kind of a necessary part of any pasta lifestyle repertoire. David and I ate this tortellini watching game three of the world series and it was cozy and delightful. He has really raved about it REPEATEDLY ever since, and requested it again only three days later.

One Pan, 20 Minute Sausage Tortellini
Serves four

1 tablespoon olive oil
1 pound sausage, sliced
1 cup vegetable broth
24 ounces (about 2 and 1/2 cups) tomato pasta sauce
1/2 cup heavy cream
1 pound frozen tortellini
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon red pepper flake
Fresh oregano (optional)

Heat olive oil in a large skillet over medium heat. Add sausage and brown for 4 minutes, stirring once.

Add vegetable broth, tomato pasta sauce, heavy cream, tortellini, garlic powder, salt, pepper, and red pepper flake to pan.

Reduce heat to low and cover, cooking for 12 minutes. Top with fresh oregano (optional).

4.8 from 4 reviews

ONE PAN, 20 MINUTE SAUSAGE TORTELLINI

Author: Rachel Schultz

Ingredients

1 tablespoon olive oil
1 pound sausage, sliced
1 cup vegetable broth
24 ounces (about 2 and ½ cups) tomato pasta sauce
½ cup heavy cream
1 pound frozen tortellini
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
¼ teaspoon red pepper flake
Fresh oregano (optional)

Instructions

Heat olive oil in a large skillet over medium heat. Add sausage and brown for 4 minutes, stirring once.
Add vegetable broth, tomato pasta sauce, heavy cream, tortellini, garlic powder, salt, pepper, and red pepper flake to pan.
Reduce heat to low and cover, cooking for 12 minutes. Top with fresh oregano (optional).

Adapted from Kevin and Amanda.

SAVORY BREAKFAST BREAD PUDDING

October 20, 2013

Rachel Schultz

I don’t love breakfast options that are basically a dessert (when it’s a non-holiday). So look at us now! Making this casserole-y breakfast thing. And serving it for breakfast or as breakfast-for-dinner! It’s so good it made it to our primetime meal spot on weeknight. I say try it, even if you’re not a morning-meal-type like me. This thing is a breakfast done right!

SAVORY BREAKFAST BREAD PUDDING
Serves 3-4

1 and 1/2 cups milk
1/2 cup heavy cream
5 eggs
1 pound bacon, cooked and crumbled
2 shallots, diced
4 cloves garlic, minced
4 cups spinach
1 loaf bread, sliced in 1 inch cubes
6 ounces gruyere cheese, grated
Salt & pepper

Preheat oven to 375 degrees. Whisk together milk, cream, eggs, and salt & pepper.

Heat shallot and garlic in a skillet over medium-high heat for about 1 minutes. Add spinach and heat until wilted. Remove from heat and add to pudding mixture. Place bread, bacon, and gruyere into a 9×13 greased baking dish.

Stir to disperse ingredients evenly throughout. Pour pudding mixture over top and stir again if needed. Cover with aluminum foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes.

SAVORY BREAKFAST BREAD PUDDING

Author: Rachel Schultz

Serves: 3-4

Ingredients

1 and ½ cups milk
½ cup heavy cream
5 eggs
1 pound bacon, cooked and crumbled
2 shallots, diced
4 cloves garlic, minced
4 cups spinach
1 loaf bread, sliced in 1 inch cubes
6 ounces gruyere cheese, grated
Salt & pepper

Instructions

Preheat oven to 375 degrees.
Whisk together milk, cream, eggs, and salt & pepper.
Heat shallot and garlic in a skillet over medium-high heat for about 1 minutes. Add spinach and heat until wilted. Remove from heat and add to pudding mixture.
Place bread, bacon, and gruyere into a 9x13 greased baking dish. Stir to disperse ingredients evenly throughout.
Pour pudding mixture over top and stir again if needed.
Cover with aluminum foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes.

Adapted from Layla Grace.