Cook with Rachel

If you follow me on social media, you may have noticed I started doing cook-along videos. So you too can make some deliciousness in your own kitchen.

If you don’t already follow me on social media – head over and do that before going any further.

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Now that we’re friends, you’ll get to see when these videos are going to happen (I create events for these) and can join me live to make these dishes. In the meantime, go ahead and enjoy these videos, and please share once you’ve made it! I can’t wait to see your dishes.

Next Class

TBD

Here I’ve uploaded several of my favorite recipes together with the Cook with Rachel videos. Click any of the titles to view the recipe and video and check back often for the newest ones being added.

Alice Springs Chicken

This delicious, better-than-the-original you're thinking of, made-from-scratch dinner is exactly what needs to be added to your rotation!
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Prep Time 15 minutes
Cook Time 35 minutes
Course Main Course
Servings 4 people

Ingredients
  

Marinade

  • 1/2 cup Dijon mustard
  • 1/2 cup honey
  • 1/4 cup mayo
  • 1 tsp fresh lemon juice

Chicken

  • 4 boneless skinless chicken breasts
  • 2 tbsp butter
  • 8 oz mushrooms
  • 1 tbsp olive oil
  • 4 slices of bacon
  • 1 block Colby Jack cheese
  • 3 tsp garlic
  • 2 tsp minced onion
  • 1 tsp onion powder
  • salt and pepper

Instructions
 

  • Combine your marinade in a small bowl, mix until smooth. Reserve 1/4-1/3 cup in the fridge, pour the rest over the chicken and marinate. Minimum of 1 hour, overnight preferred.
  • Preheat your oven to 400.
  • Heat a large oven proof pan (cast iron is what I use), once heated, add butter and then mushrooms. Add spices to mushrooms and cook until juices release. Remove and set aside. Next add bacon to the pan and cook until crispy but not overdone. Set aside with mushrooms.
  • Add marinated chicken to the pan with the bacon grease, adding olive oil if necessary. Cook on each side at least 4 minutes, until golden brown. While chicken is cooking, shred your cheese.
  • Once chicken is cooked on both sides, top with leftover marinade, sauteed mushrooms, bacon and shredded cheese. Put into the preheated oven and cook until chicken reaches 160, take out and let rest 3-4 minutes before serving.

Video

Beef Bulgogi and Cucumber Kimchi Salad

A family favorite, made from scratch and ready in 35 minutes!
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Ingredients
  

Shopping List

    Beef

    • 2.5-3 # rib-eye top sirloin or sirloin steak, sliced thin
    • ½ cup soy/tamari sauce
    • 1 pear pureed
    • 4 tbsp dessert wine
    • 2 tbsp sesame oil
    • 1 tbsp grated ginger
    • 2 green onions diced
    • 1 tbsp gochujang Korean red pepper paste
    • 2 garlic cloves chopped
    • 1 tsp black pepper
    • ¾ cup brown sugar

    Cucumber Kimchi Salad

    • 2 English cucumbers diced
    • 2 green onions thinly sliced
    • 2 garlic cloves minced
    • 1 tsp gochujang
    • 1 tsp rice wine vinegar
    • 2 tsp sugar
    • 1 tsp sesame oil

    Instructions
     

    • In a large bowl, whisk together the beef ingredients to make the marinade. Add thinly sliced beef, cover, and let sit in the refrigerator for a minimum of 30 minutes, up to overnight.
    • To make Cucumber Kimchi, add all ingredients, mix well, cover and chill in the refrigerator until ready to serve.
    • Preheat a large cast-iron or heavy bottom pan on medium-medium/high. Add vegetable oil, working in batches add beef, cooking 2-3 minutes.
    • Garnish with green onions and sesame seeds. Serve with Cucumber Kimchi and Jasmine Rice.

    Video

    Carne Asada Burrito Bowl

    Bright and beautiful fresh bowl of deliciousness!
    Print Recipe Pin Recipe
    Prep Time 30 minutes
    Cook Time 30 minutes
    Course Main Course
    Servings 4 people

    Ingredients
      

    Marinade

    • 1/2 cup cilantro chopped
    • 1/3 cup olive oil
    • 1/4 cup soy sauce
    • 1/3 cup orange juice
    • 4 garlic cloves minced
    • 1 jalapeno seeded and diced
    • 1 tsp cumin
    • 1.5-2 lb flank or sirloin steak

    Cilantro Lime Vinaigrette

    • 1 cup cilantro stems removed
    • 1/2 cup plain Greek yogurt
    • 2 garlic cloves
    • 2 tbsp lime juice
    • pinch of salt
    • 1/4 cup olive oil
    • 2 tbsp apple cider vinegar

    Burrito Bowls

    • Rice, Pico de Gallo Corn, Avocado, Cilantro, Lime Wedges

    Instructions
     

    • Combine main ingredients, except beef, and mix well. Reserve 1/2 cup of marinade in the refrigerator. Add remaining marinade and beef, mix well and let marinate for at least 4 hours, up to overnight.
    • To make Cilantro Lime Vinaigrette, add all ingredients to food processor and mix until smooth.
    • Preheat grill to medium-high heat. Pat dry steak with a paper towel, then place on grill to cook, flipping once. 6 minutes per side for medium rare. let rest for 5 minutes.
    • Thinly slice steak against the grain with a reserved 1/2 cup of marinade.
    • Serve with burrito bowl ingredients.

    Video

    Creamy Parmesan Mushroom Chicken

    Delicious, fresh 2 pan meal ready in 35 under minutes!
    Print Recipe Pin Recipe

    Ingredients
      

    Shopping List:

    • 2 boneless skinless chicken breasts filleted
    • 3 tbsp olive oil
    • 2 medium onions sliced
    • ½ tsp minced garlic
    • 1 tbsp balsamic vinegar
    • 1 small pkg fresh mushrooms
    • 3 cups fresh spinach
    • 8 oz pasta of choice
    • ⅔ cup heavy cream
    • ⅓ cup milk
    • ¾ cup shaved parmesan
    • ⅓ cup grated parmesan
    • few pinches salt

    Instructions
     

    • Preheat a large cast-iron or heavy bottom fry pan on medium heat. Add 1 tbsp of olive oil,
    • onion, and garlic and cook for about 12-15 minutes, stirring frequently, covering for the first 6 minutes, add a pinch of salt, and cook uncovered. Onions should be starting to turn golden and caramelize. Add half of the balsamic vinegar to scrape the bottom of the pan and push onions to the sides.
    • Turn heat to medium-high, add 1 tbsp oil, cook chicken in the center of the pan, 2 at a time. Once cooked through, remove to plate to rest. Add remaining oil and mushrooms, cook until tender. Once mushrooms are tender, add remaining balsamic vinegar, mix well, add spinach to pan and cook until wilted. Cook pasta separate and drain
    • Add cream, milk, and cheeses to the pan. Mix on medium-low, continue mixing until cheese is melted (5-10 minutes).
    • Serve immediately over pasta. Sprinkle with shaved parmesan….because cheese is a beautiful thing.

    Video

    Mango Salsa Mahi Mahi with Coconut Rice

    One of my favorite dishes currently in our dinner rotation - Mango Salsa Mahi-Mahi with a Coconut Rice Made from scratch, in 30 minutes!
    Print Recipe Pin Recipe

    Ingredients
      

    Mahi Shopping List:

    • 2 tbsp olive oil
    • 1½ tsp soy sauce
    • 2 tsp lemon juice
    • 1-2 garlic cloves minced
    • ½-1 tsp red pepper flakes
    • ½ tsp ground pepper
    • ½ tsp ginger minced
    • 2 tbsp green onion chopped
    • 4 4-6ozmahi-mahi fillets
    • 1½ tsp butter
    • 1½ tbsp granulated sugar
    • 1½ cups fresh mango cubed
    • 2-3 sweet peppers diced

    Coconut Rice Shopping List

    • 2 cups uncooked jasmine rice
    • 2 cups chicken broth
    • 1 tbsp butter
    • ¾ 14 ounce can coconut milk
    • 2 tbsp white sugar

    Instructions
     

    • Whisk together the olive oil, soy sauce, lemon juice, garlic, red pepper flakes, black pepper, ginger, green onion, and salt in a bowl. Add the mahi-mahi and toss to evenly coat. Cover and marinate in the refrigerator for 1 hour.
    • Prepare Coconut Rice.
    • This can be made stovetop or in a rice cooker.
    • Rinse rice thoroughly.
    • Rice Cooker - Add broth, butter, rice, cook until liquid has almost all absorbed, then add in coconut milk and sugar, stir and let continue cooking.
    • Stovetop - Bring the rice, broth, and butter to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the liquid has been absorbed, about 20 minutes. Pour in the coconut milk and sugar. Stir, and simmer uncovered until the rice has absorbed most of the coconut milk.
    • Preheat the oven on broil low, and set the oven rack in the middle of the oven. I recommend using a cast iron pan or sheet and allow to heat up while the oven preheats.
    • While the rice is cooking, remove the mahi-mahi from the marinade, and shake off excess. Discard the remaining marinade.
    • Place fish in the preheated pan in a single layer, skin side down. Broil until the fish flakes easily with a fork, 10 to 15 minutes. If the fish browns too quickly, cover with a sheet of aluminum foil.
    • Melt butter and sugar in a skillet over medium-high heat. When the mixture begins to bubble, stir in sweet red peppers, cook for 1-2 minutes then add mango. Cook and stir until mango is tender about 5 -minutes.
    • Serve fish over coconut rice topped with mango salsa.

    Video

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