Posts by Rachel Schultz

CHEDDAR & SRIRACHA CORNMEAL PANCAKES

January 5, 2015

These are a very fun concept that gives some nice variety to a pancake occasion, such as sunday brunch. They are savory! They are great with a fried egg on top! I am not even the biggest “brinner” person (breakfast for dinner), but I like these and could do them then! And, they are great for the palettes in your life who love spicy-ness. These also just have a strong “boy food” feel. Have fun with it!

CHEDDAR & SRIRACHA CORNMEAL PANCAKES
Serves about 12 pancakes

1 cup flour
1 cup cornmeal
2 teaspoons baking soda
1 teaspoon paprika
1/2 teaspoon baking powder
1/2 teaspoon chili powder
2 cups milk
2 tablespoons olive oil
1/4 cup maple syrup
2 teaspoon Sriracha
4 fried eggs
Cheddar, shredded
Green onions, sliced

Stir together flour, cornmeal, baking soda, paprika, baking powder, and chili powder in a large mixing bowl. In a separate bowl, whisk together milk, olive oil, maple syrup, and Sriracha. Slowly incorporate dry and wet ingredients.

Heat a skillet over medium-low heat. Pour 1/4 cup batter onto pan. Sprinkle with shredded cheddar. Flip once bubbly. Remove from heat when evenly browned. Top pancake stacks with fried eggs, green onion, and additional Sriracha and maple syrup.

CHEDDAR & SRIRACHA CORNMEAL PANCAKES

Author: Rachel Schultz

Ingredients

1 cup flour
1 cup cornmeal
2 teaspoons baking soda
1 teaspoon paprika
½ teaspoon baking powder
½ teaspoon chili powder
2 cups milk
2 tablespoons olive oil
¼ cup maple syrup
2 teaspoon Sriracha
4 fried eggs
Cheddar, shredded
Green onions, sliced

Instructions

Stir together flour, cornmeal, baking soda, paprika, baking powder, and chili powder in a large mixing bowl.
In a separate bowl, whisk together milk, olive oil, maple syrup, and Sriracha.
Slowly incorporate dry and wet ingredients.
Heat a skillet over medium-low heat. Pour ¼ cup batter onto pan. Sprinkle with shredded cheddar.
Flip once bubbly. Remove from heat when evenly browned.
Top pancake stacks with fried eggs, green onion and additional Sriracha and maple syrup.

SOUTHWEST STUFFED PEPPERS

December 29, 2014

Rachel Schultz

There is one new thing about a stuffed pepper that is the difference between you loving it and being well, a bit hampered while having to eat it. Learning to slice the pepper in half vertically (creating two, more shallow sides) will transform your pepper lifestyle. Stuffed peppers made by removing the tops are a bit cavernous, harder to stuff, and less pretty on the plate. This way gets them into your mouth that much easier. Also, I prefer the pepper to filling ratio better as well!

This is my recipe for homemade taco seasoning as well.

SOUTHWEST STUFFED PEPPERS
Serves 5-6

4 bell peppers, sliced in half vertically
1 cup brown rice
1 cup salsa
1 pound ground turkey, cooked
15 ounces black beans
15 ounces corn
1 clove garlic, minced
3 tablespoons mexican seasoning
1 cup cheddar, shredded
1/4 cup cilantro, chopped
Green onions, sliced

Preheat oven to 425 degrees. Arrange peppers in a 9×13 baking dish and roast for 15 minutes. Meanwhile, bring 1 cup brown rice to boil with 1 and 1/2 cups water in a saucepan over high heat. Cover pot and simmer for 10-12 minutes. In a large mixing bowl, combine salsa, cooked ground turkey, rice, black beans, corn, garlic, and mexican seasoning. Stuff roasted peppers with filling. Roast stuffed peppers covered with aluminum foil for 15 minutes. Remove foil and sprinkle tops with cheddar. Roast for 5 more minutes. Top with cilantro and green onion.

Roast covered with aluminum foil for 15 minutes. Remove foil and sprinkle tops with cheddar. Roast for 5 more minutes. Top with green onions and cilantro.

5.0 from 1 reviews

SOUTHWEST STUFFED PEPPERS

Author: Rachel Schultz

Ingredients

4 bell peppers, sliced in half vertically
1 cup brown rice
1 cup salsa
1 pound ground turkey, cooked
15 ounces black beans
15 ounces corn
1 clove garlic, minced
3 tablespoons mexican seasoning
1 cup cheddar, shredded
¼ cup cilantro, chopped
Green onions, sliced

Instructions

Preheat oven to 425 degrees.
Arrange peppers in a 9x13 baking dish and roast for 15 minutes.
Meanwhile, bring 1 cup brown rice to boil with 1 and ½ cups water in a saucepan over high heat. Cover pot and simmer for 10-12 minutes.
In a large mixing bowl, combine salsa, cooked ground turkey, rice, black beans, corn, garlic, and mexican seasoning. Stuff roasted peppers with filling.
Roast stuffed peppers covered with aluminum foil for 15 minutes. Remove foil and sprinkle tops with cheddar. Roast for 5 more minutes.
Top with cilantro and green onion.

AUTUMN VEGETABLE PIZZA

November 3, 2014

Rachel Schultz

If you have been looking to make perhaps a homemade pizza dough, or something seasonal, I have just the venue do to it. You have arrived at your desired destination. I am not disparaging low grade, delivery type pizzas, but this is a bit more elavated and I give it my full recommendation. It has a heartiness to it that is a bit reminiscent of a pierogi. Yes, a pierogi in pizza form! With some more roasted vegetables too. And once again, AUTUMN.

Autumn Vegetable Pizza
Makes two pizzas

2 carrots, quartered
2 red skin potatoes, sliced
1/2 onion, sliced
1/2 butternut squash, cubed
5 cloves garlic
1 tablespoon olive oil
A pinch of salt
A pinch of pepper
1 batch pizza dough
8 ounces fresh mozzarella, sliced
1 cup ricotta
Fresh rosemary

Preheat oven to 425 degrees. Arrange vegetables on a lined baking sheet and toss with olive oil, salt, and pepper. Roast for 25 minutes.

Roll pizza dough out onto a lined baking sheet, about 1/2 inch thick. Layer on sliced mozzarella, spoonfuls of ricotta, and roasted vegetables.

Bake for 30 minutes (adjusting according to package instructions if you’re using a store-bought dough). Top with rosemary.

AUTUMN VEGETABLE PIZZA

Author: Rachel Schultz

Ingredients

2 carrots, quartered
2 red skin potatoes, sliced
½ onion, sliced
½ butternut squash, cubed
5 cloves garlic
1 tablespoon olive oil
A pinch of salt
A pinch of pepper
1 batch pizza dough

8 ounces fresh mozzarella, sliced
1 cup ricotta
Fresh rosemary

Instructions

Preheat oven to 425 degrees. Arrange vegetables on a lined baking sheet and toss with olive oil, salt, and pepper. Roast for 25 minutes.
Roll pizza dough out onto a lined baking sheet, about ½ inch thick. Layer on sliced mozzarella, spoonfuls of ricotta, and roasted vegetables.
Bake for 30 minutes (adjusting according to package instructions if you're using a store-bought dough). Top with rosemary.

Adapted from Martha Stewart.