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Recipes
Grilled Scallops
By Rachel-2
Preheat an outdoor grill for medium heat and lightly oil grate
- 3/4 cup butter
- 2/3 cup chopped onions
- 3 cloves garlic, chopped
- 1/4 cup fresh lemon juice
- 1 pinch salt
- 1 1/2 pounds sea scallops
- 1/3 cup chopped fresh parsley
Pizza Fondue
By Rachel-2
Stir spaghetti sauce, mozzarella cheese, Parmesan cheese, oregano, dried onion, and garlic salt together in a fondu...
- 1 (26 ounce) jar meatless spaghetti sauce
- 1 (8 ounce) package shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 teaspoons dried oregano
- 1 teaspoon dried minced onion
- 1/4 teaspoon garlic salt
- 1 (16 ounce) loaf French bread, cubed
Rhubarb Margarita
By Rachel-2
Place the rhubarb into a saucepan, and pour in the water
- 4 cups diced rhubarb
- 1/2 cup water
- 1/2 cup white sugar
- 4 cups ice
- 2/3 cup tequila
Grilled Shrimp with roasted Garlic-Cilantro Sauce
By Rachel-2
Preheat your oven to 400 degrees F
- 1.5 lb uncooked prawns
- Salt and pepper
- Olive oil
- 1 small head garlic, top trimmed off
- 1 cup chopped fresh cilantro leaves
- 1 lime, juice of
- 1 tbsp dry white wine
- 3 tbsp olive oil
- 2 tbsp chili sauce (or 1 tbsp dry chili flakes)
AVOCADO BRUSCHETTA WITH BALSAMIC REDUCTION
By Rachel-2
Preheat oven to 350 degrees F
- 1 baguette, thinly sliced
- 1/4 cup olive oil, divided
- 1/2 cup balsamic vinegar
- 2 tablespoons brown sugar
- 2 cups cherry tomatoes, halved
- 1 avocado, halved, seeded, peeled and diced
- Kosher salt and freshly ground black pepper, to taste
- 1/4 cup basil leaves, chiffonade
Honey Poppy Seed Pasta Salad
By Rachel-2
John's Favorite
- Salad:
- 1 pound wagon wheel pasta
- 30 ounce rotisserie chicken
- 1 yellow bell pepper, cored and diced
- 1 orange bell pepper, cored and diced
- 1 cup snow pea pods, halved lengthwise
- 1 apple, cored and diced
- 1 cup grapes, halved
- 2 scallions, thinly sliced
- Dressing:
- 1/2 cup mayonnaise
- 1/4 cup honey
- 3 tablespoons cider vinegar
- 2 tablespoons dijon mustard
- zest of 1/2 orange
- 1 tablespoon poppy seeds
- 1/2 teaspoons salt
- 1/4 teaspoon ground black pepper
- 1/2 cup toasted slivered almonds (optional)
Shrimp Quinoa Spring Rolls | Chew On This- brought to you by NatureBox!
By Rachel-2
To make the dipping sauce, whisk together peanut butter, water, hoisin and Sriracha in a small bowl; set aside
- For the spicy peanut sauce:
- 12 (16-cm) rice paper wrappers
- Green leaf lettuce
- 1 1/2 cups cooked quinoa
- 1 cucumber, julienned
- 1 carrot, peeled and julienned
- 1 pound cooked shrimp, sliced in half lengthwise
- 1/4 cup peanut butter
- 1/4 cup water
- 1 TBSP hoisin
- 1-2 tsp Sriracha
Chicken and Spinach Paleo Ravioli
By Rachel-2
1. Cut ends of squash off and slice down the middle so you have two halves
- 4-5 medium to large yellow squash
- 1 Tbsp. olive oil
- 1.5 lbs. ground chicken
- 1 8 oz. bag frozen spinach, thawed
- 8 oz. mascarpone cheese
- 1/2 yellow onion, diced
- 1 clove garlic, minced
- small handful fresh basil leaves
- salt and pepper to taste
- Caulif-redo Sauce
Savory Bean and Spinach Soup
By Rachel-2
1. In a 3-1/2- or 4-quart slow cooker, combine vegetable broth, tomato puree, beans, rice, onion, basil, salt, pepp...
- 3 14-ounce cans vegetable broth
- 1 15-ounce can tomato puree
- 1 15-ounce can small white beans or Great Northern beans, drained and rinsed
- 1/2 cup uncooked brown rice
- 1/2 cup finely chopped onion
- 1 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 garlic cloves, chopped
- 8 cups coarsely chopped fresh spinach or kale leaves
- Finely shredded Parmesan cheese
Heirloom Potato & Kale Hashwith Farm Eggs & Aged Cheddar Cheese
By Rachel-2
Preheat the oven to 400°F
- 4 Ounces Multicolored Tinker Bell Peppers
- 2 Ounces Aged Cheddar Cheese
- 2 Cloves Garlic
- 1 Bunch Lacinato Kale
- 1 Bunch Parsley
- 1 Pound Heirloom Fingerling Potatoes
- 1 Spring Onion
- 2 Farm Eggs
- 1 Mini Bottle Tabasco Hot Sauce