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Rachel Maria’s Recipes

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Rachel Maria's Super Sunday Hot Wings

Rachel Maria's Recipes

20131229_201334Ingredients

* 2 Dozen Chicken Wings
* 1/4 Cup Vegetable Oil
* 1/4 Cup Flour
* Salt, Pepper, Cayenne, and Garlic Powder
* 2 Cups Wing Sauce (Franks® is recommended)
* 1/4 C. Brown Sugar
* 4 Tbs. Butter

Directions

* Preheat Oven to 400°.
* Heat oil in a large skillet over a medium-high flame.
* Mix flour with salt, pepper, cayenne, and garlic powder.
* Coat Wings in flour mixture and fry on both sides until golden brown.  (Approx. 2 minutes)
* Transfer Wings to oven (non-greased baking pan), and bake for 20-25 minutes.
* Meanwhile melt butter in a small saucepan over a medium flame.
* Add Wing Sauce.
* Stir in Brown Sugar.  Simmer on low until wings are fully cooked.
* Transfer wings to a large bowl and pour wing sauce on top to saturate.
* Serve with Celery and Blue Cheese!

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Rachel Maria's Chicken & Pasta Soup

Rachel Maria's Recipes

I’m fairly convinced that you can throw just about anything into a soup or stew!  (Ok, maybe not everything…)  But, at least there are fewer rules to follow (have I mentioned how much I prefer to color outside of the lines!)  All that to say, I love to make-up my own soups or stews based upon whatever I can find in my fridge and cupboard.   If I had ground beef, pork, and/or veal on hand, I would have thrown some mini-meatballs in here! I’ll reserve that for a different post.

Serves MANY bowls of soup…and freezes wonderfully, too!

Ingredients

1 Small Whole Chicken, or 2 Chicken Breasts
64oz. Chicken Broth
2 Cups Water
1 Tbs. each Salt, Pepper, Garlic, Onion Powder
2 14.5oz Cans Diced Tomatoes
2 Tbs. Tomato Paste
2 Cups Each of Chopped Carrots, Celery, and Onion
1/2 lb. of Acini Di Pepe OR Ditalini Pasta
2 lbs. Fresh Spinach
1 Can Corn
Pecorino romano cheese

Directions

*Fill Large Post with Chicken Broth, 2 Cups Water, Diced Tomatoes, and seasonings.
*Stir in Tomato Paste (which will gradually blend into soup consistency).
*Cook over Medium-high flame for about 1 hour (until chicken is cooked), stirring and straining chicken fat from the top, intermittently.
*Remove Chicken.  (It chicken has skin and/or bones, wait until cooled and separate from meat and dice.)
*Add Carrots, Celery, and Onion.
*Cook over Medium-high flame for 45 minutes.
*Bring water to a boil.  Add Pasta.  Stir Constantly and cook according to pasta directions on box.
*Reduce heat to low.  Add cooked chicken, fresh spinach, and drained corn.
*Simmer for 5-10 minutes (spinach will wilt down).
*Serve hot with grated pecorino romano cheese and Sriracha Sauce for a kick!

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Rachel Maria's Extraordinary Holiday Cookies

Rachel Maria's Recipes

Ok, here is why these cookies are extraordinary. (Secret, revealed.)

I use an already-made pie crust. Of course you can use a homemade pie crust if you prefer. But, my theory is, why do something that’s already done for you? These cookies are quick, easy, BEAUTIFUL, and oh so good.

They take about 10 minutes to assemble, and the kids love to help roll them up. I’ve been making these, in a pinch, for years. An easy crowd pleaser. Enjoy!

Rachel Maria’s Extraordinary Holiday Cookies 

Ingredients

  • 1 Pkg. (of 2) Pillsbury or Store-brand Pie Crusts
  • 1/2 Cup Chopped Walnuts
  • 1/2 Cup Chocolate Chips (Miniatures work best)
  • 1/4 Cup Brown Sugar
  • Cinnamon (for top of cookies)

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Directions

  • Preheat oven to 350º F.
  • Combine Walnuts, Chips, and Brown Sugar in a bowl.
  • Using a rolling pin, roll pie crust dough just enough to stretch and thin out the dough a bit.
  • Using a Pizza Cutter, cut 12 mini pizza-like slices. First cut in quarters, then slice each quarter into 3 skinny triangular pieces. (You can also cut into 16 slices to create smaller versions. They take the same amount of time to bake!)
  • Sprinkle the walnuts, chips, and sugar mixture along the edge of the pie crust in a circle.
  • Starting from the outside, roll each slice towards the center.
  • Assemble on an un-greased cookie sheet.
  • Sprinkle with Cinnamon.
  • Bake for 20-30 minutes. (Or when pie crust appears flaky on the ends.)
  • After cooling, garnish a plate with the cookies, powdered sugar, and Hershey Kisses.

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Rachel Maria's Oh So Tender Short-Braised Ribs

Rachel Maria's Recipes

Recipe Yields 2-4 Servings

Ingredients

*3 lbs. (4-6) Beef Short Ribs (Cut 2″ thick)
* 2-3 Tbs. Extra Virgin Olive Oil
* Kosher Salt
* Ground Black Pepper
* 1 Medium Yellow Onion – Chopped
* 2-3 Carrots – Chopped
* 3 Cloves Garlic – Chopped
* 2 Tbs. Tomato Paste
* 1 Cup Dry Red Wine (Cabernet Sauvignon)
* 16 oz. Beef Stock
* 1 Sprig Fresh Thyme
* 2 Bay Leaves

Recipe

* Preheat oven to 325 degrees F.
* Season Ribs on both sides with Salt and Pepper.
* Add Olive Oil to coat bottom of a Dutch Oven over a Medium High Flame.
* Sear Ribs on for approximately 5-8 minutes on each side.
* Remove with tongs and set aside until all ribs are seared.
* Add more oil to the pan.  Saute’ Onion and Carrot for 3-5 minutes over Medium High Flame.  Continue stirring and gently scraping the bottom of the pan with a wooden spoon to pick up brownings and flavor from the meat.
* Add Garlic (chopped in smaller pieces) and continue stirring for 1-2 minutes.
* Add Tomato Paste. Continue to gently scrape the bottom of the pan with a wooden spoon.
* After a few minutes add wine and stir together on Medium flame. Cook a few more minutes.
* Gently arrange ribs back into the Dutch Oven.
* Pour Beef Stock over the ribs.
* Add Thyme Sprig and Bay Leaf.
* Transfer to your oven & Cook for 2-3 hours.
* Remove the ribs (they may be falling apart, off the bone) and set aside.
* Use liquid as is, strain it, or add a little corn starch mixed with hot water and heat over a medium flame (stirring) until reduced.
* Serve over mashed potatoes topped with your preferred style of gravy.

*I use a Dutch Oven. However, a Crock Pot works just as well. Simply transfer the meat and liquid (created by sauteing vegetables, adding tomato paste, wine, stock and seasonings) – to a crock pot and cook on Low for 5-6 hours or High for about 3 hours. You will know when these ribs are ready as they are falling off the bone! Enjoy.  

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Rachel Maria's Chili

Rachel Maria's Recipes

Ingredients

2-3lbs. Lean Ground Beef or Ground Turkey
3T. Olive Oil
1 Large Yellow Onion
4 Cloves Garlic Chopped
1 Green Pepper Chopped
3-4 Stalks Celery Chopped
1-3 Jalapeño and/or Chili Peppers (optional for extra spice)
1 Pkg. Chili Seasoning
1 Large Can Chopped Tomatoes
1 Jar Salsa
½ C. Ketchup
2 T. Liquid Smoke (optional for extra heat)
¼ C. Chipotle flavoring peppers in can or marinade in bottle (optional for smoky flavor)
3 T. Sriracha (optional for extra kick)
1 Can Dark Kidney Beans
1 Can Black Beans
1 Can Kernel Corn

Garnish Options

Green Onion
Sour Cream
Black Olives
Fresh Chopped Tomato

Directions

  • In a Large Pot add Olive Oil to a Med-High Flame.
  • Sauté’ Chopped Onion, Celery, all Peppers, and Garlic until translucent.
  • Add meat and break apart with wooden spoon over medium heat.
  • Add Chili Seasonings Packet and continue to stir with wooden spoon.
  • Once meat is no longer pink, stir in Chopped Tomatoes, Salsa, and Ketchup.
  • IF you prefer a little kick, heat, and smoky flavor – Sriracha, Liquid smoke, and/or Chipotle.
  • Adjust to Medium-Low.  Cook for 30 minutes.
  • Rinse Beans and Corn in a strainer before adding for a remaining 5 minutes.
  • Garnish with Sour Cream, Green Onion, Black Olives, Tomato, and serve with Chips.

EXTRA Ordinarily Yours

Rachel Maria's Modified Version of Chef John's Maple-Brined Pork Loin

Rachel Maria's Recipes

**Rachel Maria modified this (already delicious and suitable) recipe by The Chef John, found here: http://allrecipes.com/recipe/maple-brined-pork-loin/

**Total Prep Time: 8-10 Hrs (6-8 hours to refrigerate Pork Loin in Brine Mixture)  

Rachel Maria’s Modified Version of Chef John’s Maple-Brined Pork Loin

Ingredients

  • 2-2.5 lbs. Pork Loin
  • 4-6 Cups of Water
  • 5 Garlic Cloves
  • 2 Tbs. Tomato Paste
  • ¼ C. Cider Vinegar
  • 1 Tbs. Kosher Salt
  • 1 Tbs. Fresh Ground Black Pepper
  • 1 Tbs. Ground Gineger
  • 2-3 Tbs. Maple Syrup
  • 2 Tbs. Rosemary
  • 2 Tbs. Sugar
  • Dijon-Syrup
  • 3 T. Dijon Mustard
  • 3 T Maple Syrup

Instructions

  1. Combine Brining Ingredients in a large bowl or container.  Whisk together.
  2. Submerge pork loin in water mixture, cover, and refrigerate for 6-8 hours.
  3. Preheat oven to 350°
  4. Remove pork from Brine mixture and gently pat dry with paper towels.
  5. Salt and pepper both sides of pork loin.
  6. Add 2-3 Tbs. Vegetable Oil to a cast iron (or oven-proof) skillet.
  7. On Med-High heat– Sear both sides of Pork Loin (3-5 minutes each side).
  8. Remove garlic cloves from Brine liquid and add to skillet (Discard remaining Brine Mixture)
  9. Transfer skillet to oven (uncovered)
  10. Cook for approximately 25 minutes/pound.
  11. In a small bowl, mix Dijon Mustard and Maple Syrup which together makes “Dijon Syrup”.
  12. After 40-45 Minutes: Remove Skillet from oven.  (Be careful NOT to touch the pan without oven mitts!)
  13. Pour the Dijon-Syrup on top of the pork.
  14. Place back in oven for another 10-15 minutes OR once the pork reaches an internal temperature between 145-150.
  15. After removing the pork from the oven, cover with foil and let rest for 15 minutes before slicing and serving.
http://lewoman.com/rachel-marias-modified-version-chef-johns-maple-brined-pork-loin/

Rachel Maria suggests serving this with Spinach & Fresh Garlic and Sweet Potatoes. Enjoy!

EXTRA Ordinarily Yours

 

Rachel Maria's Quick & Easy Shrimp Fra' Diavolo

Rachel Maria's Recipes

Recipe Yields 2-4 Servings

INGREDIENTS

* Fresh Shrimp or Frozen set in cool water until defrosted (Figure 5-7 per person)
* Garlic (3 Cloves or 10 for the Italians)
* 3 T Tomato Paste
* 1 C Red Wine
* Cubed Tomatoes (2-4 Fresh or 1 Lg. Can)
* Hot Sauce (Sriracha) OR Red Pepper Flakes
* Basil, salt, pepper,
* Your Favorite Pasta (Rachel Maria Recommends Angel Hair or Thin Spaghetti)

DIRECTIONS

* In a Saute Pan – Saute’ Garlic in on Medium High Heat in EVOO (Extra Virgin Olive Oil) until soft
* Add Tomato Paste & stir
* Pour in Red Wine & Stir
* Add Cubed Tomatoes, Hot Sauce, and seasonings
* Lower Heat.  Simmer for 20-30 minutes.
*Add to your favorite pasta with lots of Pecorino Romano & Your Favorite Glass of Wine

 

Rachel Maria's French-Maple Bread

Rachel Maria's Recipes

Are you ready for a knock-your-socks-off breakfast treat? Make this for company. Make this for your loved ones. Make this just because you want to eat something delicious. 

Rachel Maria’s French-Maple Bread

Yield: 4-6 Servings

Ingredients

  • * Day Old Bread Loaf (French, Italian, Sesame...you name it)
  • * 3-4 Large Eggs
  • * 1/3 C Milk, Cream, or  Go Crazy with Flavored Creamer!
  • * Tsp Vanilla, Cinnamon, Nutmeg (optional)
  • * 3 T Each - Caramel & Syrup (Preferably Maple Syrup)

Instructions

  1. * Preheat Oven to 350 F
  2. * Slice Day Old Bread into 1 1/2 " Slices
  3. * Assemble Bread in a greased Baking Dish (Butter or Pam - NO Olive Oil, Italians!)
  4. * Whisk Eggs, Cream, and Seasonings in bowl
  5. * Pour over bread.  Cover with Tin Foil.  Bake for 25 Min.
  6. * In a small bowl melt (microwave for 30 sec.) Caramel & Syrup
  7. * After 25 min. of baking.  Remove Foil.  Pour Caramel Syrup on top.
  8. * Bake for 5 more min.
  9. * Serve with Fruit, Cool Whip, or why not...more maple syrup!
http://lewoman.com/rachel-marias-french-maple-bread-2/

 

 

Extraordinarily Created by,

Rachel Maria

 

Rachel G's Salisbury Steak with Mushrooms & Gravy

Rachel Maria's Recipes

Can’t take credit for this one.  (Technically, I owe credit to my Italian mamma, Rachel Gloria, for most of my own recipes because I’ve gotten most of my ideas from her!)  This is ridiculously yummy!

Recipe Yields 4-6 Servings

INGREDIENTS

* 1.5-2 lbs. Lean Ground Beef (or Beef, pork, and veal medley)
* 2 Yellow Onions chopped
* 1 Green Pepper Chopped
* 1 lb. Mushrooms sliced
* 4-6 Cloves Garlic chopped
* 2 Lg. Eggs
* 2 Cups Bread Crumbs
* 1/3 Cup Ketchup
* 2 Tbs. Sriracha (Optional for a little heat)
* 1 Tbs. EVOO, Fresh chopped Parsely, Salt & Pepper
* I Jar of Brown Gravy (or home-cooked brown gravy thickened with corn-starch)

DIRECTIONS

* Preheat Oven to 350.

* In a large saucepan over medium-high heat, saute’ chopped onions, green pepper, and garlic until translucent.

* Meanwhile in a large bowl, add breadcrumbs with 1 cup of milk or warm water to soften the breadcrumbs.

* Add ground meat, eggs, salt, and pepper, parsley, Ketchup, Sriracha,

*Add cooked onion, peppers, and garlic to the mixture.

* Mix together with your hands

* Shape into 4-6 oversized burger patties and place in a roasting pan or tin.  Cover with Foil

* Cook for 1.5 hours.

* After 1 hour of cooking add sauteed mushrooms (just add a little more EVOO to the same saucepan you cooked the onion/pepper/garlic in)

* Pour mushrooms and jar of brown gravy over the beef patties.

* Keep foil off for remaining 15-30 minutes.

* Serve with pork-n-beans and your favorite prepared mashed potatoes!

 

* All ovens vary.  Check meat every 30 minutes.  The end result will have no pink on the inside and not too much dark on the outside.

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