Posts by rachelschultz

BACON WRAPPED GREEN BEANS WITH BROWN SUGAR GLAZE

February 23, 2012

I love green beans, and at times, I might prefer them even over french fries. If you’re not convinced, adding bacon should settle any fears. I have noticed the presence of bacon general makes men like green beans more as well. Do you call them french beans or green beans? Alternate but related question, how do you feel about coming off pretentious? Third question, not related, do you just like foods served in ways that would be classified as “bundles”?

BACON WRAPPED GREEN BEANS WITH BROWN SUGAR GLAZE
Serves 2-3

1 pound fresh green beans
6 strips of bacon
3 tablespoons butter
1 clove garlic, minced
1/4 cup brown sugar

Preheat oven to 400 degrees. Boil green beans until slightly tender.

Meanwhile, fry bacon until it is about 3/4 cooked, keeping it soft rather than crisp. Wrap the bacon around 4-5 beans and lay on baking sheet.

Bake for 10 minutes. Heat butter, garlic, and brown sugar in a saucepan on medium-high heat. Drizzle sauce over green bean wraps and serve.

BACON WRAPPED GREEN BEANS WITH BROWN SUGAR GLAZE

Author: Rachel Schultz

Serves: 2-3

Ingredients

1 pound fresh green beans
6 strips of bacon
3 tablespoons butter
1 clove garlic, minced
¼ cup brown sugar

Instructions

Preheat oven to 400 degrees.
Boil green beans until slightly tender.
Meanwhile, fry bacon until it is about ¾ cooked, keeping it soft rather than crisp.
Wrap the bacon around 4-5 beans and lay on baking sheet.
Bake for 10 minutes.
Heat butter, garlic, and brown sugar in a saucepan on medium-high heat. Drizzle sauce over green bean wraps and serve.

ROASTED SHRIMP & ORZO

February 12, 2012

Rachel Schultz

There are great three strengths to this meal: 1) delicious served hot or cold 2) FAST, and 3) makes enough for a big group, or all of your lunches for a week. And it is a pretty nice accomplishment for me because since I made it a year ago, both of my room mates have requested the recipe. They are excellent cooks, so this is a big deal. One of them who particularly raves about it has come to be a person I can’t make it without thinking of her. Which is fun when food comes to have memories and connections to relationships in that way.

I love the lemon and fresh dill!

This thing is begging to be made for shower type events or other lunch settings, with or without the shrimp.

Roasted Shrimp & Orzo
Serves eight

3 pounds of shrimp
1 pound orzo, cooked al dente
1/2 cup lemon juice
1/2 cup olive oil, plus additional
1/4 cup dill, chopped
1 cup parsley, chopped
2 teaspoons salt, plus additional
1 teaspoon pepper, plus additional
1 cup scallions, sliced
1/2 cucumber, diced
1/2 red onion, diced
1 cup feta, crumbled

Preheat the oven to 400 degrees. Arrange shrimp on a parchment lined baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 7-10 minutes.

Stir together lemon juice, olive oil, dill, parsley, salt, and pepper in a large bowl. While still hot, mix orzo into lemon juice mixture. Fold in shrimp, scallions, cucumber, and red onion. Chill if desired. Top with feta to serve.

ROASTED SHRIMP & ORZO

Author: Rachel Schultz

Ingredients

3 pounds of shrimp
1 pound orzo, cooked al dente
½ cup lemon juice
½ cup olive oil, plus additional
¼ cup dill, chopped
1 cup parsley, chopped
2 teaspoons salt, plus additional
1 teaspoon pepper, plus additional
1 cup scallions, sliced
½ cucumber, diced
½ red onion, diced
1 cup feta, crumbled

Instructions

Preheat the oven to 400 degrees. Arrange shrimp on a parchment lined baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 7-10 minutes.
Stir together lemon juice, olive oil, dill, parsley, salt, and pepper in a large bowl. While still hot, mix orzo into lemon juice mixture. Fold in shrimp, scallions, cucumber, and red onion.
Chill if desired. Top with feta to serve.

Adapted from Ina Garten.

CHEESY STUFFED MEATBALL SLIDERS

February 11, 2012

Rachel Schultz

This is totally a boy food. Although, like many boy foods, girls secretly like them too. I love making these for David after church on sundays. They are pictured with store-bought buns, but homemade can be prettier. I’d like to get good enough at bread making to make homemade ones. Does your husband or fiance love food like this?

CHEESY STUFFED MEATBALL SLIDERS
Makes 12 sliders

1 and 1/2 pounds ground beef
1 egg
2 tablespoons olive oil
8 ounces mozzarella, shredded
4 garlic cloves, minced
1 tablespoon basil
1 tablespoon parsley
1/2 cup panko
1/4 cup bacon pieces
4 ounces pepper jack cheese, sliced into 12 cubes
24 ounces tomato sauce
12 slider buns
Salt & pepper

Preheat oven to 400 degrees. In a large bowl, combine beef, egg, olive oil, 6 ounces mozzarella, garlic, basil, parsley, panko, bacon pieces, and salt & pepper.

Form meat into 12 meatballs by rolling into a round ball, then flattening to wrap one of the cubed cheeses around it.

Arrange meatballs in a 9×13 glass baking dish. Pour tomato sauce over meatballs.

Bake for 30 minutes. When 5 minutes remain, sprinkle with remaining mozzarella. Serve on slider buns.

CHEESY STUFFED MEATBALL SLIDERS

Author: Rachel Schultz

Serves: 3-4

Ingredients

1 and ½ pounds ground beef
1 egg
2 tablespoons olive oil
8 ounces mozzarella, shredded
4 garlic cloves, minced
1 tablespoon basil
1 tablespoon parsley
½ cup panko
¼ cup bacon pieces
4 ounces pepper jack cheese, sliced into 12 cubes
24 ounces tomato sauce
12 slider buns
Salt & pepper

Instructions

Preheat oven to 400 degrees.
In a large bowl, combine beef, egg, olive oil, 6 ounces mozzarella, garlic, basil, parsley, panko, bacon pieces, and salt & pepper.
Form meat into 12 meatballs by rolling into a round ball, then flattening to wrap one of the cubed cheeses around it.
Arrange meatballs in a 9x13 glass baking dish. Pour tomato sauce over meatballs.
Bake for 30 minutes.
When 5 minutes remain, sprinkle with remaining mozzarella. Serve on slider buns.

Adapted from How Sweet It Is.