8 slices Texas-style thick bread
4 eggs
¾ cup milk
1 teaspoon vanilla extract
4 Tablespoons French Toast Maple Seasoning
2 Tablespoons butter
Optional: maple syrup, powdered sugar, fresh berries
Whisk together eggs, milk, vanilla, and French Toast Maple Seasoning.
Preheat a griddle to 350°F or heat a pan over medium heat. Melt the butter.
Dip the bread and soak lightly on both sides.
Cook in butter over medium heat until golden brown.
Serve warm.
Ingredients:
2 TBSP Butter (salted or unsalted)
2 TBSP Flour (can use Gluten Free)
2 Cups (Pint) of Light Cream*
2- 15oz cans fire roasted tomatoes
1- 24oz jar (drained, divided) roasted red peppers
½- 1 tsp Fresh minced garlic
½ TBSP Rachel’s Spice Co Loaded Salt and Pepper
½ TBSP Rachel’s Spice Co Granulated Garlic
1 tsp Rachel’s Spice Co Applewood Smoked Sea Salt
½ tsp Rachel’s Spice Co Ground White Pepper
3 oz Smoked Gouda Cheese, shredded fine
*Can also use heavy cream, half and half, or whole milk
Drain the peppers and set aside one whole pepper. Combine the tomatoes and all but one pepper in a blender. Add fresh garlic and puree until smooth. Dice up the one remaining red pepper into very small pieces (think will fit on a spoon). Set aside. If you forget and puree the whole thing, just roll with it, it will be fine!
Melt butter in 4 QT pot or Dutch Oven over medium/medium low heat. As soon as the butter is melted, add the flour and make a paste. Slowly add the cream and whisk in the butter flour mixture. Whisk occasionally to prevent scalding. Add the spices, pureed tomato/pepper mixture, and the diced red pepper to the cream base. Heat until hot and bubbly, stirring often. Add the shredded cheese, stir consistently until cheese is evenly distributed, then stir intermittently. Heat until thick and the cheese is melted. Season with additional salt and pepper to taste.
Makes about 10 cups. (even for 4-5 people to have large bowls)
Refrigerate any unused soup and consume within one week. Heats up nicely in the microwave or on the stove. AMAZING with grilled cheese and don’t forget the crackers!!!
Ingredients:
4 TBSP Butter or Olive Oil*
1 TBSP Rachel’s Spice Co Poultry Seasoning
1 TBSP Rachel’s Spice Co Loaded Salt and Pepper
6-8 Chicken Drumsticks OR 4 large chicken breasts (any variety, I like boneless skinless)
Preheat oven to 400 degrees. Choose the pan or Dutch oven of your liking. Make sure the chicken isn’t too crowded to prevent uneven cooking. If using butter, soften,* NOT MELT, and stir in the seasonings. If using olive oil just measure out and mix in the seasonings. Baste the chicken all over, even the bottom! Be generous! Make more seasoning mixture if you run out.
Bake until the internal temperature reaches 165 in the thickest part and juices run clear. For the drums this will be about 25-30 min. For breasts this will take 35-40 minutes if they are large. Check after 20 minutes if the chicken is smaller or you’re using precut tenders or filets.
Serve with BBQ sauce for a delightful flavor combination. Great with veggies, pasta, in soup or salads, as chicken salad, or as a tasty high protein snack. Pair with hard boiled eggs and a vegetable for a quick dynamite lunch.
*If you melt your butter, do not fret! Just put it in the freezer until it isn’t liquid. You want a nice thick sauce for basting.
1 lb ground meat
(beef, turkey, bison, venison, and
elk all work great)
1/2 red onion, diced small
1 green bell pepper, diced small
1 small regular carrot either diced small
or grated
1 TBSP minced garlic
1 TBSP tomato paste
1- 15oz can diced tomatoes
1 – 15oz can Tomato Sauce
2 TBSP Rachel’s Adirondack Sunrise
1 1/2 cups beef broth
(we like the unsalted)
1 1/2 cups elbow pasta
1/2 TSP Rachel’s Fine Sea salt
1 TSP Rachel’s Five Star Pepper
This is a fantastic one pot dish that uses everyday ingredients. And it’s ready in less than 30 minutes!
Prepare your vegetables. Dice the onion and pepper in small pieces and either dice or grate the carrot. The carrot is to balance the acidity of the tomato sauce; the dish can be made without it if need be.
Brown your meat over medium heat, breaking it up as it cooks. If the meat is super lean then don’t worry about draining it. If it does produce a bunch of fat you can drain it once it is browned or you can whisk a paper towel around in it to soak up the grease. This method is much better for your plumbing!
Once your meat is browned, drained, and back in the pot. add the garlic, onion, pepper, and carrot. Cook over medium heat for about 5 minutes or until the vegetables are soft. Now add the tomato paste and stir it around to coat the meat and vegetables. Now add the tomatoes, tomato sauce, beef broth, and seasonings. Stir to combine and add the pasta. Cover and cook over medium-to-medium high heat until the pasta is done to your liking. Stir occasionally. This takes 10-15 minutes. Turn off the heat and serve! You can add cheese, or I like to add a dollop of sour cream. A balanced meal that makes excellent leftovers!
4 TBSP Rachel’s Chicken Marinade Seasoning
1/4 Cup Olive Oil
2 TBSP Balsamic Vinegar
Optional: 1/2 TSP each salt and pepper
Optional: 1 TBSP Lemon Juice
2lbs Boneless Skinless Chicken Breasts
Combine the seasoning with the liquid ingredients. Place chicken in the liquid and let marinate for at least 1 hour and up to 48 hours.
Cook as desired until juices run clear, 165 degrees internal temperature.
Ingredients:
1 lb ground meat of choice2 TBSP Rachel’s Taco Seasoning10 oz ground tomatoes
Salt of ChoicePro tip: for super mild meat use Rachel’s Farmhand chili powder or for slightly more heat use Rachel’s Nacho Average Mexican Seasoning! (these are all salt free!)
Brown meat, drain, return to pan. Stir in tomatoes and seasoning. Heat over low heat until hot and bubbly.
Enjoy on tacos, nachos, salad, enchiladas, tostados, and more!
Leftovers reheat great!
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