Category: Rachel Safe

Chicken Soup with Cauliflower Rice

Ingredients (Yields 6 Servings)

  • 3 tbsp butter
  • 1/2 chopped onion
  • 1/2 cup chopped celery
  • 2 cloves garlic, minced
  • 6 oz sliced mushrooms
  • 4 cups chicken stock
  • 2 pound boneless, skinless chicken thighs, cubed/shredded
  • 1 bag of cauliflower rice
  • 1 tsp monterey chick seasoning
  • 1 tsp Italian seasoning; plus dash of dried thyme
  • salt and pepper to taste

Instructions (Prep: 15 min | Cook: 30 min)

  1. Place chicken and chicken stock in large pot over medium heat for 30 mins
  2. Melt the butter in a 12″ saute pan. Add the carrots and onions; sauté for 5 minutes
  3. Stir in the celery, and mushrooms. Sauté for another 4 minutes
  4. Toss in the minced garlic, other seasoning. Sauté for 30 seconds until fragrant
  5. Take out chicken and shredded/diced chicken
  6. Place veggies into the chicken broth, then stir in the cauliflower rice
  7. Add salt and pepper to taste
  8. Cover and simmer for 10 minutes

Cream of Mushroom Soup

From: https://www.allrecipes.com/recipe/235589/chef-johns-creamy-mushroom-soup/

Ingredients

  • 1 cup unsalted butter
  • 4 (16 ounce) packages sliced fresh mushrooms (1 extra if more shroom taste desired)
  • 2 pinches salt (3-finger pinch)
  • 2 medium yellow onions, diced
  • 1/4 teaspoon of xanthanum gum
  • 12 sprigs fresh thyme, tied in a bundle with kitchen twine
  • 4 cloves garlic, peeled
  • 8 cups chicken stock, or more to taste
  • 2 cups water, or more to taste
  • 2 cups heavy whipping cream
  • 2 salt and freshly ground black pepper to taste
  • 2 teaspoons fresh thyme leaves for garnish, or to taste

Directons

  1. Melt butter in a large soup pot over medium-high heat. Sauté mushrooms and 2 pinchs of salt in the melted butter until mushrooms release their juices. Reduce heat to medium-low and continue to cook, stirring often, until juices evaporate and mushrooms are caramelized. Set aside a few mushrooms for some chunks later and a few attractive mushroom slices for garnish later (if desired).
  2. Add onion to the mushrooms; cook until onion is soft and translucent
  3. Add thyme bundle, garlic cloves, then pour in 4 cups chicken stock. Save a little chicken stock for blending in with xanthanum gum. Slowly mix in chicken stock, it will need to be throughly mixed/wisked. Add in the wisked xanthanum gum mix and stur in thoroughly. Reduce heat to low and simmer for 1 hour. Remove and discard thyme bundle.
  4. Purée soup with a blender until smooth and thick. Add in any reserved mushroom chunks.
  5. Stir in cream. If too thick, add a bit of water. Season with salt and black pepper.
  6. Ladle into bowls, and garnish with any reserved mushroom slices and thyme leaves.

Cauliflower Mushroom Risotto

Ingredients

  • 1/2 cup butter
  • 2 (4oz) cans of mushrooms- Pennsylvania Dutchman portbella & button chopped
  • 4 cloves garlic, minced
  • Salt and pepper to taste
  • 2 (10oz) bags riced cauliflower, (4 mins in micro)
  • 1/2 cup (120 g) dry white wine
  • 1 cup (117.5 g) chicken stock
  • 8 T (4-8 tablespoons) heavy cream
  • 1 cup (100 g) freshly grated Parmesan cheese

Instructions

  • In a large sauté pan, heat the butter over medium heat until melted and hot. Add the chopped mushrooms and garlic and sauté until mushrooms are tender and just turning golden brown. Season with salt and pepper.
  • Reduce the heat to medium low, add the cauliflower, and toss to coat in the butter. Add the white wine and cook until the liquid has bubbled away. Add the broth a few tablespoons at a time, stirring frequently and letting it evaporate each time.
  • When the cauliflower is becoming tender, add a little more broth and a few tablespoons of cream. Cover with a lid and continue to cook, allowing the cauliflower to steam until tender. Add a bit more broth and/or cream if needed.
  • Stir in the Parmesan and add additional salt and pepper to taste. Serve with additional grated parmesan as desired.
  • Serve with chicken, shrimp, or pork

Butternut Squash Soup

  • 1 1/2 Tbsp butter
  • 1/2 onion shredded
  • 2 cloves garlic
  • 2 springs fresh thyme
  • 4 C chicken stock
  • 3- 4 lbs butternut squash, peeled 1″ cubes
  • 1/2 cube chicken bouillon
  • 1 pinch of ground cumin
  • 1 pinch of ground allspice
  1. Melt butter in large pot over medium heat; add onion, garlic, and thyme until onion is soft.
  2. Add squash and chicken stock on simmer. Cook until squash is tender.
  3. Add in crumbled bouillon, cumin, allspice, salt and pepper.
  4. Remove from heat; use immersion blender until smooth.

Homemade Vodka Sauce with Fresh Tomatoes

Ingredients  

  • 4 Tbsp olive oil 
  • 1½ cups chopped sweet onion (about 1 medium onion)
  • ¼ cup chopped fresh basil
  • 2 Tbsp chopped garlic (4 cloves)
  • Pinch crushed red pepper flakes
  • ¼ cup tomato paste
  • 1 cup vodka (option: ¼ cup dry white wine, such as Pinot Grigio and ¾ cup vodka)
  • 3 pounds fresh roma tomatoes, cored and diced
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 cup heavy cream
  • ¾ cup grated Pecorino Romano cheese

Instructions 

  • Heat the olive oil in a large skillet or Dutch oven over medium-low heat. Then add the onions, ¼ cup basil, garlic and crushed red pepper flakes to the pan. Cook until the onions have softened a bit, about 5 mins, stirring occasionally. Cover to help quicken this process.
  • Move onion mixture to one side of pot, then add tomato paste and cook it for about 30 seconds. Add the vodka and stir to loosen and scrape up any browned bits on the bottom of the pot.
  • Add the tomatoes, salt and black pepper, increase the heat to medium, and stir well. Cook, uncovered, until this mixture has turned saucy and reduced by about half. About 10 to 15 mins- then smash tomatoes with a fork. Stir occasionally.
  • Once the tomatoes have reduced, stir in the cream and simmer, uncovered, for about 5 minutes or until the sauce has thickened a bit more.
  • Turn off heat and in cheese.

Creamy Mushroom Chicken

Prep: 10 mins Cook: 20 mins Servings: 4

Ingredients

  • 2 large chicken breasts
  • Salt & pepper to taste
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 12 ounces mushrooms (try cremini or white mushrooms) sliced
  • 1/4 teaspoon Italian seasoning
  • 3 cloves garlic minced
  • 1/2 cup chicken broth
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1 cup heavy/whipping cream

Instructions

  1. Cut your chicken breasts in half lengthwise to make four thinner cutlets. Season them with salt & pepper.
  2. Add the oil to a skillet over medium-high heat.
  3. Once the pan’s hot, add the chicken. Cook it for 4-5 minutes/side until golden. Once this step is done, take the chicken out of the pan and set it aside.
  4. Add the butter to the pan. Let it melt, then add the mushrooms and Italian seasoning. Cook the mushrooms, stirring occasionally, until the water has been released, it cooks off, and they get a nice sear.
  5. Take the mushrooms out of the pan (ok to put them on the same plate as the chicken). 
  6. Add the garlic, chicken broth, lemon juice, and Dijon mustard to the pan. Give it a good stir until the mustard dissolves, and let it reduce by half (about 3-4 minutes). 
  7. Add the cream to the pan, along with the chicken and mushrooms. Let the chicken cook for another 5 minutes or so until it’s cooked through and the sauce has thickened a bit. Season with salt & pepper as needed. 

Salt & Lavender website

Cucumber Salad from Vickie

Ingredients:

  • 2 cucumbers
  • 1 tsp salt
  • 1/3 cup vinegar
  • 1 Tbsp splenda
  • 1/3 tsp salt
  • 2 Tbsp salad oil
  • 1/2 tsp dillweed

Instructions: Place peeled and thinly sliced cucumbers in a bowl; sprinkle 1 teaspoon salt. Let stand for one hour.

Pour off liquid; rinse and drain well. Mix in thinly sliced onions and remaining ingredients. Cover and chill 2-4 hours.

Cauliflower Soup

Ingredients

  • 4 cups cut cauliflower (1 large head)
  • 4 cloves minced garlic
  • 4 cups chicken stock
  • 1 cup heavy cream
  • 3 cups shredded cheddar cheese
  • 2 Tbsp butter
  • options: add 1/3 cup of onion (with garlic), substitute or mix with broccoli
  • Top with bacon or more cheese

Instructions:

  • In a Dutch oven over medium heat, sauté garlic for one minute in butter, until fragrant
  • Add chicken stock, heavy cream, and chopped cauliflower; increase heat to bring to a boil, then reduce heat and simmer for 10-20 minutes, until cauliflower is tender
  • Use a slotted spoon to remove about 1/3 of the cauliflower pieces and set aside
  • Use an immersion blender to puree the soup with the remaining cauliflower
  • Reduce heat to low. Add the shredded cheddar cheese 1/2 cup at a time, stirring constantly, and continue to stir until melted. Puree again to make it smooth.
  • Remove from heat. Add the reserved cauliflower florets back to the soup.

https://www.wholesomeyum.com/cauliflower-cheese-soup-recipe/

Pork Tenderloin

Instructions:

  • Preheat oven to 400°F
  • Season well the pork with Italian seasoning, garlic powder, salt, and pepper
  • Heat oil in a large cast iron pan and sear for about 2 minutes on each side, until it gets a nice brown crust
  • Bake for about 15 minutes-20 minutes. Cook until the internal temperature reaches the temperature of 140°F-145°F°
  • Let the pork rest for 5-10 minutes after removing from the oven

Pesto

Ingredients:

  • 2 cups fresh basil leaves (no stems)
  • 2 Tbsp pine nuts or walnuts
  • 2 large cloves garlic
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup freshly grated parmesan cheese

Directions:

Combine basil leaves, pine nuts and garlic in a food processor and pulse until very finely minced.

With the machine running slowly dribble in the oil and process until the mixture is smooth.

Add the cheese and process very briefly, just long enough to combine. Store in refrigerator or freezer.

cooking.nytimes.com/recipes/2653-basic-pesto

Salsa (from Karla)

Ingredients

  • 3 Lg tomatoes or 6 roma
  • 1 small sweet onion
  • bunch of cilantro (soaked and drained)
  • squirt of Lime juice
  • 1 can chopped green chillies
  • 2 slices of Jalapeno
  • fresh cracked pepper
  • garlic optional

Instructions

  • Add ingredients except tomatoes to food processor; then pulse in tomatoes to desired consistency. Careful not to over pulse tomatoes.
  • Make the night before to allow for spices mingle
  • Makes medium size bowl. Keeps for a week.

Buffalo Chicken Dip

Ingredients

  • 16 oz cream cheese
  • 1 cup buttermilk ranch dressing
  • 3/4 cup frank’s hot sauce
  • 20 oz chicken (canned) or rotisserie chicken
  • 1 1/2 cup shredded cheddar cheese

Instructions

  • Preheat your oven to 350F (or use slow cooker)
  • Place cream cheese in deep baking dish. Microwave to make spreadable.
  • Mix in ranch dressing, hot sauce, and half of cheese. Stir in chicken. Sprinkle cheese on top before baking.
  • Bake for 15 to 20 minutes, or until the dip is completely heated throughout. Stir again and serve with veggies

Sloppy Joes

Ingredients

  • 1 1/2 lbs lean ground beef, turkey, and pork mix
  • 1/2 large sweet onion roughly chopped
  • 1 red bell pepper
  • salt & black pepper to taste
  • 1 cup SF ketchup
  • 2 tbsp apple cider vinegar
  • 2 tbsp Worcestershire sauce
  • 2 tbsp Lakanto brown sugar (or less)
  • 2 tbsp yellow mustard

Instructions

  • In a large skillet over medium heat, brown the meat- about 5 minutes & breaking it up as it cooks.
  • Stir in the onions & pepper, and season the mixture with salt & pepper- to taste.
  • Continue cooking the mixture, stirring occasionally, until the onions & peppers have softened- about 10 minutes.
  • Add the remaining ingredients to the skillet, stirring them in until evenly combined.
  • Bring the sauce to a simmer, the reduce the heat to maintain a slow simmer. Cook the mixture like that for 10 minutes, stirring frequently.
  • When the sloppy joe mix has thickened, remove the skillet from heat
  • serve on miracle noodles or buns (serves 6).

Cheesecake Pancakes

Ingredients

  • 4 oz cream cheese
  • 2 large eggs
  • 1 pat butter
  • 1/2 tsp cinnamon
  • 1 dash salt
  • 1 tbsp ground flax seed
  • 3 packets Splenda

Directions

  1. In a small bowl, beat egg white with electric mixer until stiff peaks appear. Set aside.
  2. In a large bowl, beat cream cheese until smooth.
  3. Beat egg yolks, sweetener, cinnamon, salt and flaxseed meal into cream cheese.
  4. Fold in the egg whites.
  5. Heat large heavy fry pan over medium low heat. Grease lightly with butter.
  6. Form pancakes using about 1/4 cup of the batter for each pancake. Cook until golden brown, about 2-3 minutes on each side. Don’t rush – if the temperature is too high, the butter will burn.

Stir fry Chicken with Bok Choy & mushrooms

INGREDIENTS:

  • 4 tablespoons soy sauce
  • 4 tablespoons rice wine vinegar
  • 3 tablespoons sesame oil
  • 4 teaspoons Lakanto brown sugar
  • 1.5 lb boneless chicken breast or thighs, cut into thin strips
  • 4 tablespoons finely chopped gingerroot
  • 4 cloves garlic, finely chopped
  • 6 tablespoons peanut or vegetable oil
  • 8 oz mushroom, sliced
  • 1 lb small bok choy, sliced
  • 1 lb chives or 4 leeks, thinly sliced
  • Pinch Red Pepper flakes
  • Salt, as needed

Instructions:

  1. In a medium bowl, whisk together soy sauce, vinegar, sesame oil, brown sugar, ginger, and garlic. Set aside.
  2. Heat a large, 12-inch skillet over high heat with 2 tablespoon peanut oil and the chicken. Cook and transfer to a plate.
  3. Add the remaining peanut oil to the skillet along with mushrooms for 5 mins. Add the bok choy and cook 1 minute. Stir in the chives/leeks and chili flakes; cook, tossing frequently until bok choy and leeks are tender, about 1 minute. Stir in the marinade and a pinch of salt. Return chicken to skillet and combine with veggie mix. Serve immediately, over cauliflower rice.

https://cooking.nytimes.com/recipes/1015084-stir-fried-chicken-and-bok-choy

Zucchini Parmesan Meatballs

Ingredients

  • 1 lb. lean ground turkey
  • 1 medium zucchini (~3/4 cup)
  • 2 tbsp. grated parmesan
  • 1/2 tsp. paprika
  • 1 tbsp. Italian seasoning
  • salt and pepper to taste
  1. Preheat oven to 350 F. Prepare a baking sheet with parchment paper.
  2. In a food processor, shred the zucchini by pulsing several times.
  3. Transfer the zucchini to a large mixing bowl and add remaining ingredient.
  4. Combine the ingredients with a spatula or you hand until they are mixed well.
  5. Use an ice cream scoop or tablespoon measuring spoon to scoop out the meat and roll into 16 equal balls.
  6. Place the balls on the prepared baking sheet. Drizzle with extra virgin olive oil.
  7. Bake at 350 F 15 minutes then flip and bake another 10 minutes.
  8. Serve with marinara sauce over rice, zucchini noodles or cauliflower rice.

Doc Ford’s Yucatan Shrimp Recipe

Ingredients: 
4 tablespoons unsalted butter
1 large clove garlic, minced
Juice of two large limes
1 tablespoon Indonesian sambal (sambal oelek) preferably sambal oelek, by Huy Fong
Kosher salt and freshly ground black pepper to taste
1 pound large, fresh, shell-on shrimp
2 tablespoons chopped cilantro

Preparation: 

  1. In a small saucepan set over low heat, melt 1 tablespoon of butter.
  2. Add the garlic and cook, stirring for 2 minutes. 
  3. Add remaining 3 tablespoons butter to saucepan. When it melts, stir in the lime juice, chili sauce, salt and pepper. Turn off the heat and allow the sauce to rest. 
  4. Bring a large pot of well-salted water to a boil. Add the shrimp and cook for 2 minutes or until they are just firm and pink. Do not overcook. Drain into a colander and shake over the sink to remove excess moisture. 
  5. In a large bowl, toss the shrimp and chili sauce. Sprinkle with cilantro and toss again.