Posts by rachelschultz

SESAME CHICKEN WONTON CUPS

April 26, 2018
Rachel Schultz

Let me first address what I know you’re thinking. Wonton wrappers are going to be really specialty and hard to find. Expensive too. But they are not! I get mine at kroger and a pack of a lot is only like $2.50. With just a muffin tin you can make these really easily and feel ritzy. I hope to be invited to like new year’s eve party at Bruce Wayne’s house, so I can bring these apps. (We will ignore that Bruce Wayne is too rich to ever host a potluck style gathering.)

If you’re having an occasion and you’re like hey, I want to make a really good app. Pull out my best work for this event. Then here we are. One more thing, used your leftover wonton wrappers for this wonton soup!

Okay one more more thing, this recipe calls for tahini and I take seriously sharing a recipe that calls for a weird ingredient that you may have to buy. BUT tahini is really cool – actually just ground sesame seeds and great for lots of asian cooking. It has a long shelf life and a good sized jar is only about $5, so I can endorse going for it.

Sesame Chicken Wonton CupsSesame Chicken Wonton Cups
Serves 24 wonton cups

1/4 pound chicken breast
2 tablespoons tahini
2 tablespoon soy sauce
2 tablespoons honey
24 wonton wrappers
Cooking spray
15 snow peas, sliced thinly
1 carrot, sliced thinly
2 green onions, sliced
Cilantro
Black sesame seeds

Preheat oven to 350 degrees.

Place chicken in the base of a sauce pan. Cover with one inch of water. Bring water to a boil over high heat. Once boiling, reduce heat to simmer. Cover and allow to cook for 10-12 minutes, until no pink remains. Remove chicken from water and allow to cool.

Whisk together tahini, soy sauce, and honey. Slice chicken thinly into small pieces and place in bowl, tossing to coat with sauce. Refrigerate chicken for one hour.

Cut corners off of wonton wrappers and spray both sides with cooking spray. Place wrappers into a muffin tin. Bake for 12 minutes, until golden.

Fill wrappers with chicken, snow peas, carrot, green onion, and cilantro. Top with black sesame seeds.

SESAME CHICKEN WONTON CUPS
 
Author:
Ingredients
  • ¼ pound chicken breast
  • 2 tablespoons tahini
  • 2 tablespoon soy sauce
  • 2 tablespoons honey
  • 24 wonton wrappers
  • Cooking spray
  • 15 snow peas, sliced thinly
  • 1 carrot, sliced thinly
  • 2 green onions, sliced
  • Cilantro
  • Black sesame seeds
Instructions
  1. Preheat oven to 350 degrees.
  2. Place chicken in the base of a sauce pan. Cover with one inch of water. Bring water to a boil over high heat. Once boiling, reduce heat to simmer. Cover and allow to cook for 10-12 minutes, until no pink remains. Remove chicken from water and allow to cool.
  3. Whisk together tahini, soy sauce, and honey. Slice chicken thinly into small pieces and place in bowl, tossing to coat with sauce. Refrigerate chicken for one hour.
  4. Cut corners off of wonton wrappers and spray both sides with cooking spray. Place wrappers into a muffin tin. Bake for 12 minutes, until golden.
  5. Fill wrappers with chicken, snow peas, carrot, green onion, and cilantro. Top with black sesame seeds.

Adapted from Healthy Seasonal Recipes.

My New Cookbook


PRE-ORDER NOW:  AMAZON | BARNES & NOBLE
Sesame Chicken Wonton Cups

Let me first address what I know you’re thinking. Wonton wrappers are going to be really specialty and hard to find. Expensive too. But they are not! I get mine at kroger and a pack of a lot is only like $2.50. With just a muffin tin you can make these really easily and feel ritzy.

READ MORE

WHITE WINE CREAM SAUCE TORN BREAD CASSEROLE

April 23, 2018
Rachel Schultz

If we’re going to do a casserole, I need to not feel like a slob. I find most of them to be a little too school-lunch-slop for my liking. This one is far from that! Toasty torn bread keeps this casserole tasty and full of substance. Also the slight posh-ness of a white wine cream sauce. That’s right, posh. WITH A CASSEROLE.

White Wine Cream Sauce Torn Bread Casserole
Serves four

1 onion, chopped
4 cloves garlic, minced
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 tablespoons olive oil, divided
2 cups spinach
1/4 cup white wine
2 tablespoons flour
1 and 1/2 cups half and half
1/2 teaspoon lemon juice
1 rotisserie chicken, shredded
6 cups torn bread

Preheat oven to 450 degrees.

Saute onion, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper with 1 tablespoon olive oil in a skillet over medium heat for 6 minutes. Add spinach and cook 2 more minutes.

Add white wine and cook 5 more minutes.

Add flour to pan and stir constantly for 30 seconds.

Add half and half, lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Increase heat to high and bring to a boil. Remove from heat.

Fold shredded chicken into sauce and transfer to a 9×13 baking dish.

Toss torn bread in 1 tablespoon of olive oil. Top dish with torn bread. Bake for 10 minutes.

WHITE WINE CREAM SAUCE TORN BREAD CASSEROLE
 
Author:
Ingredients
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • ½ teaspoon salt, divided
  • ½ teaspoon pepper, divided
  • 2 tablespoons olive oil, divided
  • 2 cups spinach
  • ¼ cup white wine
  • 2 tablespoons flour
  • 1 and ½ cups half and half
  • ½ teaspoon lemon juice
  • 1 rotisserie chicken, shredded
  • 6 cups torn bread
Instructions
  1. Preheat oven to 450 degrees.
  2. Saute onion, garlic, ¼ teaspoon salt, and ¼ teaspoon pepper with 1 tablespoon olive oil in a skillet over medium heat for 6 minutes. Add spinach and cook 2 more minutes.
  3. Add white wine and cook 5 more minutes.
  4. Add flour to pan and stir constantly for 30 seconds.
  5. Add half and half, lemon juice, ¼ teaspoon salt, and ¼ teaspoon pepper. Increase heat to high and bring to a boil. Remove from heat.
  6. Fold shredded chicken into sauce and transfer to a 9x13 baking dish.
  7. Toss torn bread in 1 tablespoon of olive oil. Top dish with torn bread. Bake for 10 minutes.

Adapted from Martha Stewart

My New Cookbook


PRE-ORDER NOW:  AMAZON | BARNES & NOBLE

If we’re going to do a casserole, I need to not feel like a slob. I find most of them to be a little too school-lunch-slop for my liking. This one is far from that! Toasty torn bread keeps this casserole tasty and full of substance. Also the slight posh-ness of a white wine cream sauce. 

READ MORE

FRENCH BREAD PIZZAS

April 9, 2018
Rachel Schultz

I desire to put all variations of pizza into my mouth. Maybe you’ve forgotten about the time tested and treasured french bread way, but I recommend using it for a weeknight dinner. A friday night might be best, perhaps for the weekend WE CAN DO OR BE ANYTHING momentum. We made these years ago when visiting with our missionary friends so I will always be fond of them for that and because they are quick and because you can make them late at night when you want to savagely devour anything easily in the toaster oven or broiler.

Toppings! Variations! Let’s do lots of them.

French Bread Pizzas
A one pound bread loaf serves four

Classic
Tomato sauce
Mozzarella
Pepperoni

Hawaiian
BBQ Sauce
Mozzarella
Bacon pieces
Crushed pineapple
Red onion, diced

Blue Cheese & Pear
Olive oil
Mozzarella
Red pear, sliced
Blue cheese crumbles

Pesto
Mozzarella
Pesto
Fresh basil

Slice bread into about 3/4 inch slices. Layer on toppings.

Broil for 6 minutes, until cheese is melty. Keep a close eye because they can go from perfectly browned to burnt quickly!

FRENCH BREAD PIZZAS
 
Author:
Ingredients
  • Classic
  • Tomato sauce
  • Mozzarella
  • Pepperoni
  • Hawaiian
  • BBQ Sauce
  • Mozzarella
  • Bacon pieces
  • Crushed pineapple
  • Red onion, diced
  • Blue Cheese & Pear
  • Olive oil
  • Mozzarella
  • Red pear, sliced
  • Blue cheese crumbles
  • Pesto
  • Mozzarella
  • Pesto
  • Basil
Instructions
  1. Slice bread into about ¾ inch slices. Layer on toppings.
  2. Broil for 6 minutes, until cheese is melty. Keep a close eye because they can go from perfectly browned to burnt quickly!

 

SaveSave

My New Cookbook


PRE-ORDER NOW:  AMAZON | BARNES & NOBLE

I desire to put all variations of pizza into my mouth. Maybe you’ve forgotten about the time tested and treasured french bread way, but I recommend using it for a weeknight dinner. A friday night might be best, perhaps for the weekend WE CAN DO OR BE ANYTHING momentum. We made these years ago when visiting with our missionary friends so I will always be fond of them for that and because they are quick and because you can make them late at night when you want to savagely devour anything easily in the toaster oven or broiler.

READ MORE

Copyright © Rachel Schultz 2020

PRIVACY POLICY