Posts by rachelschultz

ORANGE CHIPOTLE CHICKEN

February 24, 2018

If you’re like us, this recipe helps with an ongoing conundrum of one family member loving spice (David), and the other can’t handle the heat (me). So if you don’t like spicy, just do as is. And if you want more, add in the extra chipotles from your adobo sauce. This a good multi-purpose chicken for all your different mexican dishes. This orange chipotle or this cilantro lime one can pretty much have you covered on chicken for most mexi stuff.

ORANGE CHIPOTLE CHICKENOrange Chipotle Chicken
Serves four to five

4 boneless, skinless chicken breasts
1 orange, juiced (about 1/3 cup orange juice)
1 tablespoon orange zest
1 tablespoon adobo sauce
1 chipotle, diced
2 tablespoons honey
2 teaspoons chili powder
1/2 teaspoon salt
1 teaspoon olive oil
1/2 teaspoon red pepper flake

Combine ingredients in a gallon plastic bag. Allow to marinade between two hours and overnight. It’s flexible. Do what you can and the longer the better.

Preheat oven to 450 degrees. Arrange chicken in a foil lined 9×13 baking dish. Roast for 45 minutes. Or grill!

ORANGE CHIPOTLE CHICKEN
 
Author:
Ingredients
  • 4 boneless, skinless chicken breasts
  • 1 orange, juiced (about ⅓ cup orange juice)
  • 1 tablespoon orange zest
  • 1 tablespoon adobo sauce
  • 1 chipotle, diced
  • 2 tablespoons honey
  • 2 teaspoons chili powder
  • ½ teaspoon salt
  • 1 teaspoon olive oil
  • ½ teaspoon red pepper flake
Instructions
  1. Combine ingredients in a gallon plastic bag. Allow to marinade between two hours and overnight. It’s flexible. Do what you can and the longer the better.
  2. Preheat oven to 450 degrees. Arrange chicken in a foil lined 9×13 baking dish. Roast for 45 minutes. Or grill!

Inspired by Clean Eating Magazine

My New Cookbook


PRE-ORDER NOW:  AMAZON | BARNES & NOBLE
ORANGE CHIPOTLE CHICKEN

If you’re like us, this recipe helps with an ongoing conundrum of one family member loving spice (David), and the other can’t handle the heat (me). So if you don’t like spicy, just do as is. And if you want more, add in the extra chipotles from your adobo sauce. 

READ MORE

CINNAMON APPLE BREAD

February 17, 2018

So very filling, this is a power breakfast. Do it for a time when you need something good and hearty (breakfast or snack). Start the day with this and you can’t miss. Also, bundt pans. They are a different game than other pans. You really have to let this thing cool and everything inside set up for a bit for it to hold its shape and not be too piece-y when you turn it out. They’re always so pretty in the end, so I deal with the extra wait time.

On a seasonal note, we are approaching that last stretch of the slow months where feeling cooped is taking over. The thing that helps me get through that time is doing something that feels beautiful in my home. Maybe a pretty crafting session.

Or, I don’t know, a lovely baking project. See below.

Cinnamon Apple Bread
Serves twelve

6 apples, peeled and sliced thinly
2 teaspoons cinnamon
1/3 cup brown sugar
3 cups wheat flour (white flour works too!)
1/2 cup sugar
1 and 1/2 teaspoons salt
1/2 teaspoon baking soda
1/4 teaspoon nutmeg
2 cups applesauce
1/2 cup butter, melted
3/4 cup apple juice
4 eggs
1 teaspoon vanilla

Preheat oven to 350 degrees.

Place apples in a bowl or gallon plastic bag with cinnamon and brown sugar and mix to coat. Pour apples into base of a greased bundt pan.

In a stand mixer, stir together wheat flour, sugar, salt, baking soda, and nutmeg. Add applesauce, butter, apple juice, eggs, and vanilla and mix until an even batter forms.

Pour batter over apples in bundt pan. Bake for 30 minutes. Cover with foil and bake 30 more minutes. Allow to cool thoroughly before turning out and slicing.

CINNAMON APPLE BREAD
 
Author:
Ingredients
  • 6 apples, peeled and sliced thinly
  • 2 teaspoons cinnamon
  • ⅓ cup brown sugar
  • 3 cups wheat flour (white flour works too!)
  • ½ cup sugar
  • 1 and ½ teaspoons salt
  • ½ teaspoon baking soda
  • ¼ teaspoon nutmeg
  • 2 cups applesauce
  • ½ cup butter, melted
  • ¾ cup apple juice
  • 4 eggs
  • 1 teaspoon vanilla
Instructions
  1. Preheat oven to 350 degrees.
  2. Place apples in a bowl or gallon plastic bag with cinnamon and brown sugar and mix to coat. Pour apples into base of a greased bundt pan.
  3. In a stand mixer, stir together wheat flour, sugar, salt, baking soda, and nutmeg. Add applesauce, butter, apple juice, eggs, and vanilla and mix until an even batter forms.
  4. Pour batter over apples in bundt pan. Bake for 30 minutes. Cover with foil and bake 30 more minutes. Allow to cool thoroughly before turning out and slicing.

Inspired from Sugar-Free Mom.

My New Cookbook


PRE-ORDER NOW:  AMAZON | BARNES & NOBLE

So very filling, this is a power breakfast. Do it for a time when you need something good and hearty (breakfast or snack). Start the day with this and you can’t miss. Also, bundt pans. They are a different game than other pans. You really have to let this thing cool and everything inside set up for a bit for it to hold its shape and not be too piece-y when you turn it out.

READ MORE

STRAWBERRY STUFFED FRENCH TOAST

February 7, 2018

Ah, french toast. I’m into it. One thing that can make me even more all about it is loading some soft bread up with something fruity and sweet. Strawberry cream cheese plus marshmallow fluff plus lots of sliced strawberries. There is nothing subtle about it. It would be wrong for me to not forewarn you this may lead to an immediate need to have a glorious sunday nap upon completion.

STRAWBERRY STUFFED FRENCH TOASTStrawberry Stuffed French Toast
Serves four

8 ounces strawberry cream cheese
7 ounces marshmallow fluff
1 cup diced strawberries
2 eggs
1/2  cup milk
1/2 teaspoon vanilla
1 loaf italian bread
Powdered sugar
Maple syrup
Additional strawberries, sliced

Beat together strawberry cream cheese and marshmallow fluff in a stand mixer. Fold in diced strawberries.

In a separate bowl, whisk eggs. Add in milk and vanilla, continuing to whisk.

Slice italian bread into 1 and 1/2 inch pieces, with an additional slice going 3/4 of the way through in the middle of each piece. Spoon strawberry filling into opening.

Lightly coat a large skillet with butter and heat over medium heat.

Coat bread slices in egg mixture.

Cook each side for 2 minutes, or until golden. Top with powdered sugar, maple syrup, and additional strawberries.

STRAWBERRY STUFFED FRENCH TOAST

STRAWBERRY STUFFED FRENCH TOAST
 
Author:
Ingredients
  • 8 ounces strawberry cream cheese
  • 7 ounces marshmallow fluff
  • 1 cup diced strawberries
  • 2 eggs
  • ½  cup milk
  • ½ teaspoon vanilla
  • 1 loaf italian bread
  • Powdered sugar
  • Maple syrup
  • Additional strawberries, sliced
Instructions
  1. Beat together strawberry cream cheese and marshmallow fluff in a stand mixer. Fold in diced strawberries.
  2. In a separate bowl, whisk eggs. Add in milk and vanilla, continuing to whisk.
  3. Slice italian bread into 1 and ½ inch pieces, with an additional slice going ¾ of the way through in the middle of each piece. Spoon strawberry filling into opening.
  4. Lightly coat a large skillet with butter and heat over medium heat.
  5. Coat bread slices in egg mixture.
  6. Cook each side for 2 minutes, or until golden. Top with powdered sugar, maple syrup, and additional strawberries.

 

My New Cookbook


PRE-ORDER NOW:  AMAZON | BARNES & NOBLE
STRAWBERRY STUFFED FRENCH TOAST

Ah, french toast. I’m into it. One thing that can make me even more all about it is loading some soft bread up with something fruity and sweet. Strawberry cream cheese plus marshmallow fluff plus lots of sliced strawberries. There is nothing subtle about it. It would be wrong for me to not forewarn you this may lead to an immediate need to have a glorious sunday nap upon completion.

READ MORE

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