Posts by Rachel Schultz

ROASTED STRAWBERRY & CHOCOLATE BRIE GRILLED CHEESE

March 25, 2013

A common question I get on the blog is: what is your favorite thing you’ve made? My functional answer is usually THIS VERY RECIPE. It’s good. The thing I love about it’s totally a dessert dish, but not too sweet – yet still indulgent in the most glorious way ever. I love this!

ROASTED STRAWBERRY & CHOCOLATE BRIE GRILLED CHEESE
Makes 2 sandwiches

12 strawberries, quartered
1/2 teaspoon canola oil
4 slices multigrain bread
3 ounces brie cheese, sliced
1 chocolate bar
Dash of salt

Preheat oven to 375 degrees. Coat strawberries in oil and sprinkle with salt. Arrange berries in an even layer on a lined baking sheet. Roast for 20 minutes. Layer slices of bread with brie, chocolate, roasted berries, and another layer of brie.

Heat a skillet over medium heat and cook sandwich on each side for 2-3 minutes, or until cheese is melty.

5.0 from 1 reviews

ROASTED STRAWBERRY & CHOCOLATE BRIE GRILLED CHEESE

Author: Rachel Schultz

Ingredients

12 strawberries, quartered
½ teaspoon canola oil
4 slices multigrain bread
3 ounces brie cheese, sliced
1 chocolate bar
Dash of salt

Instructions

Preheat oven to 375 degrees. Coat strawberries in oil and sprinkle with salt. Arrange berries in an even layer on a lined baking sheet. Roast for 20 minutes. Layer slices of bread with brie, chocolate, roasted berries, and another layer of brie.
Heat a skillet over medium heat and cook sandwich on each side for 2-3 minutes, or until cheese is melty.

Adapted from How Sweet Eats.

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PUFF PASTRY JALAPEÑO POPPERS

February 23, 2013

Rachel Schultz

My husband said with a simple yet unwavering boldness that these are the best jalapeño poppers he has ever had by far. That’s got me feeling like a homemaking and general wife all star. It’d be pretty easy to have gone through your life up to this point never having eaten a jalapeño popper with something resembling a fresh ingredient. But if you try this, I think you will see that with just the tiniest bit of homemade, while still keeping it quite easy, is going to change your party app thoughts for some time.

Puff Pastry Jalapeño Poppers
Makes 24 poppers

8 ounces cream cheese
3/4 cup colby jack cheese
2/3 cup bacon pieces
1/2 teaspoon garlic powder
12 jalapeños, halved and seeds removed
1 box puff pastry (2 sheets)
1 egg
1 tablespoon water

Preheat oven to 400 degrees.

Mix together cream cheese, colby jack cheese, bacon pieces, and garlic powder. Stuff filling into jalapeño halves.

Use a rolling pin to flatten the puff pastry out into a larger rectangle. Slice into 12 pieces. Wrap puff pastry around stuffed jalapeños.

Whisk together egg with water. Brush egg wash on top of poppers.

Bake for 20 minutes.

4.8 from 5 reviews

PUFF PASTRY JALAPEÑO POPPERS

Author: Rachel Schultz

Ingredients

8 ounces cream cheese
¾ cup colby jack cheese
⅔ cup bacon pieces
½ teaspoon garlic powder
12 jalapeños, halved and seeds removed
1 box puff pastry (2 sheets)
1 egg
1 tablespoon water

Instructions

Preheat oven to 400 degrees.
Mix together cream cheese, colby jack cheese, bacon pieces, and garlic powder. Stuff filling into jalapeño halves.
Use a rolling pin to flatten the puff pastry out into a larger rectangle. Slice into 12 pieces. Wrap puff pastry around stuffed jalapeños.
Whisk together egg with water. Brush egg wash on top of poppers.
Bake for 20 minutes.

Adapted from The Ravenous Couple.

CHICKEN TORTILLA SOUP

January 15, 2013

Rachel Schultz

I love a hearty soup. And that is what this is! A hearty, hearty chicken tortilla soup. We love it with lots of extra lime! If you add a bit of milk or cream you’re nearly on your way to it becoming a very lovely white chicken chili. Sometimes I use canned corn for this, but if I have some fresh corn sliced from a cob it is even better. Lastly, I have been known on occasion to pulse the onion and bell pepper in the food processor for quicker chopping.

CHICKEN TORTILLA SOUP
Serves four

1 onion, diced
2 cloves garlic, minced
2 tablespoons coconut oil
1 chipotle pepper, diced
1 bell pepper, diced
2 tablespoons mexican seasoning
15 ounces corn
15 ounces black beans
1 tablespoon adobo sauce
3 chicken breasts, cooked and shredded
1 lime, juiced
4 cups vegetable broth
Cilantro
Tortilla chips
Limes

Saute onions with garlic and coconut oil in a stockpot over medium heat for 5 minutes. Add chipotle, bell pepper, and mexican seasoning, cooking for 3 more minutes. Add corn, black beans, adobo sauce, shredded chicken, lime juice, and vegetable broth to pot. Simmer for 20 minutes. Serve with cilantro, tortilla chips, and lime wedges.

4.0 from 1 reviews

HEARTY CHICKEN TORTILLA SOUP

Author: Rachel Schultz

Ingredients

1 onion, diced
2 cloves garlic, minced
2 tablespoons coconut oil
1 chipotle pepper, diced
1 bell pepper, diced
2 tablespoons mexican seasoning
15 ounces corn
15 ounces black beans
1 tablespoon adobo sauce
3 chicken breasts, cooked and shredded
1 lime, juiced
4 cups vegetable broth
Cilantro
Tortilla chips
Limes

Instructions

Saute onions with garlic and coconut oil in a stockpot over medium heat for 5 minutes.
Add chipotle, bell pepper, and mexican seasoning, cooking for 3 more minutes.
Add corn, black beans, adobo sauce, shredded chicken, lime juice, and vegetable broth to pot. Simmer for 20 minutes.
Serve with cilantro, tortilla chips, and lime wedges.