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Rachel Maria’s Recipes

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Rachel Maria's Chili

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

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

EXTRA Ordinarily Yours

 

Rachel Maria's Quick & Easy Shrimp Fra' Diavolo

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

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!
Recipe Management Powered by Zip Recipes Plugin
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Extraordinarily Created by,

Rachel Maria

 

Rachel G's Salisbury Steak with Mushrooms & Gravy

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.

Rachel Maria's Quick & Easy Salmon Riviera

Recipes

Salmon Riviera

Ingredients
* 1.5-2 Lbs. Fresh Salmon (The thicker the cut the better.)
* 1/3 C. Dijon Mustard
* 3 T. Capers
* 3 T Olive Oil
* Cut Chives for Garnish

Directions

* Mix Dijon, Capers, and Olive Oil in a bowl.
* Pour over salmon and marinate for 1-3 hours.
* Preheat Oven to 350
* Bake (covered with foil) for 30-45 minutes
* Garnish with Chives and serve with Rachel Maria’s Quick & Easy Bok Choy Medley

EXTRA Ordinarily Yours

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