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Rachel Maria’s Recipes

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Thanksgiving Countdown

Extraordinary Living, Recipes, The House on High Street, Travel & Leisure

So, you’re hosting Thanksgiving, this year? Congratulations! Or, shall we say, Good Luck? Last year was our first Thanksgiving at The House on High Street. I remember feeling excited and nervous. Thankfully, it was a success. I think the best advice I can give you is to plan ahead and pace yourself. I actually created my own Thanksgiving Countdown! So, here are some tips for you in preparing for one of the greatest holidays, ever. Have fun!

Stuffing with Sausage


When I was a kid, mom made her Thanksgiving stuffing with liver. To this day, I cannot stomach liver. I’ve always loved the flavor of stuffing with Thanksgiving turkey and gravy. But, I remember the frustration of picking out the liver before getting to the good parts. Years later, as a young adult, I came across a variation that would not only change my preference for stuffing, but my mom’s long-standing, family recipe, as well! Stuffing with SAUSAGE!

Beef Stew


This is the best time of year to make soups, stews, and hot casseroles. I especially love how you can throw a lot of these hot dishes into a crock pot and completely forget about it, until dinner time! Beef stew is one of my favorites. So, I decided to create a simple yet delicious recipe, from scratch. 

Bruce's Chicken & Sausage Gumbo


Friends, I am thrilled to share this extraordinary recipe that was graciously given to me, by very dear friends. It’s a knock-your-socks-off crowd pleaser. Very easy to make. And, it goes a long way! Aside from my visit to New Orleans, about fifteen years ago, I had never eaten chicken & sausage gumbo like this. Thank you, Ellen & Bruce!



Scott and I do a lot of entertaining at The House on High Street. Which means I’m possibly in the kitchen a lot more than the average person. I like to eat what I prepare and serve to my guests, and I despise feeling outnumbered by chips, fried finger foods, and bread. Therefore, hummus is my staple go-to appetizer when hosting and entertaining.

I recently started making hummus myself for a few reasons. For starters, it can be expensive keeping store-bought hummus stocked in my fridge every week. I like to have control over the ingredients I’m using. (Here’s a good article about what may be lurking in your store-bought hummus.) Last but not least, I appreciate the option to experiment with different toppings to add a little bit of extraordinary.

I hope you’ll try making hummus yourself! Here is an easy recipe to follow.

Hummus Recipe

Yield: 2-4 servings


  • 15oz. can chick peas
  • 1/4 cup tahini sauce
  • 1 garlic clove, minced
  • 1/2 tsp salt
  • 1 tsp cumin
  • 1/2 lemon
  • 2 T. cold water
  • 1 T. Srirachi Chilli Sauce (optional)
  • Olive oil, paprika, and parsley for garnish.


  1. Drain and rince chickpeas
  2. Combine half of the chickpeas in a food processor with tahini, garlic, salt, cumin, and lemon until blended yet still chunky.
  3. Add the second half of the chickpeas and blend. (This will help get everything blended well, together.)
  4. Add cold water one tablespoon at a time to desired consistency.
  5. Scoop into a bowl, make a small well in center and drizzle olive oil on top.
  6. Sprinkle paprika and/or parsley to your liking.
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