Hello, I’m Rachel I am married to my husband, Jimmy and mom to three children and three four legged fur babies. My family is my greatest blessing and I owe everything to Jesus, my Lord and Savior. A former elementary teacher and currently a stay at home mom I am passionate about cooking and hope to share some tried and true recipes to add to your collection (while also saving money by cooking at home 😄).
Ingredients:
Fajita Filling:
1 ½ pounds boneless skinless chicken (sliced into ½ inches thick) 3 colored bell peppers (cored & sliced into strips) 1 medium yellow onion, diced 2 cloves garlic, minced 3 Tablespoons olive oil 2 Tablespoons fresh lime juice Seasoning:
2 teaspoons chili powder 1 ½ teaspoons ground cumin 1 teaspoon paprika 1/2 teaspoon ground coriander 1 ½ teaspoon salt 1/2 teaspoon pepper Directions:
Ingredients:
Chicken & Gravy:
1 whole chicken (save chicken drippings) 1 beef bullion cube 2 chicken bullion cubes Flour/water mixture Potatoes:
5 medium potatoes, peeled 1/4 cup milk 4 Tablespoons butter (1/2 stick) 1/2 teaspoon salt, or more to taste Directions:
Chicken:
Preheat oven to 350°F Remove all gizzards from cavity and place chicken in a deep pan Bake chicken at 350°F (20 minutes per pound) Gravy:
Ingredients:
12 Tablespoons butter, softened 2 teaspoons garlic powder 1/4 teaspoon sugar 1/4 teaspoon salt 1/4 teaspoon pepper 12 (1-inch) slices Italian or French bread Directions:
Preheat oven to 425°F Beat butter, garlic powder, sugar, salt and pepper in small bowl until combined. Spread butter mixture evenly over both sides of bread. Arrange bread on rimmed baking sheet and bake for 8 minutes then flip and bake 5 more minutes on the second side.
Ingredients:
1 whole chicken, raw 3 cloves garlic, minced 1 large onion, chopped 5 carrots, chopped 3 celery stalks, chopped 2 teaspoons basil 2 teaspoons salt 2 teaspoons parsley (fresh or dried) 1 teaspoon thyme 1 teaspoon ground black pepper 1 quart chicken broth, low sodium 5 cups water Optional add ins: 2 cups rice (prepared separately)
Directions:
Remove skin from chicken and add the whole raw chicken to a large stock pot.
Ingredients:
1 cup jasmine rice 2 and 1/4 cups water 1 tsp chicken powder or 1 cube chicken bullion 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon paprika 1 Tablespoon parsley 1/2 teaspoon salt 1/4 teaspoon black pepper 1 Tablespoon butter (mix in at the end) Directions:
Combine all rice ingredients (except for the butter) in a saucepan and give it a brief stir. Cover with a lid and bring to a simmer over medium high heat.
Ingredients:
1 large onion, diced 2 teaspoons salt 2 to 2 1/2 pounds ground beef 4 cans (15.5 oz) pinto beans, rinsed & drained 46 ounces tomato juice 1 can (8 ounces) tomato sauce 1 cup (8 ounces) ketchup 2 bay leaves 1/2 cup water 3/4 teaspoon garlic salt 1/2 teaspoon pepper 1 Tablespoon chili powder 1/4 teaspoon cayenne pepper 2 teaspoons ground cumin 2 Tablespoons brown sugar Directions: