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Rachel's Recipe Box, 2042 High Street, Oakland CA, Los Angeles, CA, United States, East Los Angeles, CA (2026)

04/01/2026

Can you name a famous dog?

03/31/2026

Does everybody clean and wash their crockpot after

every use?

11/05/2025

How To Get Your Orchid To Bloom Again & Again For Decades

11/05/2025

Sometimes you find a garden product that's so great you want to tell the whole world about it. These are mine...

08/23/2025

🥙✨ Roasted Veggie & Juicy Meatball Rice Bowl 🍠🥒🍚
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 4
Calories per Serving: ~570 kcal
🛒 Ingredients
For the Meatballs:
1 lb (450g) ground chicken or turkey 🍗
½ cup breadcrumbs 🍞
1 egg 🥚
2 garlic cloves, minced 🧄
2 tbsp chopped parsley 🌿
1 tsp dried oregano 🌿
Salt & pepper to taste 🧂
For the Bowl:
2 cups cooked rice 🍚
1 cup sweet potato, cubed 🍠
1 cup butternut squash, cubed 🎃
1 cup zucchini, cubed 🥒
2 tbsp olive oil 🫒
1 tsp paprika 🌶️
Salt & pepper 🧂
For the Sauce:
½ cup Greek yogurt 🥛
1 tbsp lemon juice 🍋
1 tbsp parsley, finely chopped 🌿
Salt & pepper 🧂
👨‍🍳 Instructions
Mix the ground meat with breadcrumbs, egg, garlic, parsley, oregano, salt, and pepper, then shape into meatballs. Bake at 400°F (200°C) for 20–25 minutes until golden. Toss sweet potato, squash, and zucchini with olive oil, paprika, salt, and pepper, then roast until tender. Cook the rice and prepare the yogurt sauce by combining yogurt, lemon juice, parsley, salt, and pepper. Assemble bowls with rice, roasted vegetables, meatballs, and a dollop of sauce. Garnish with parsley.
🔄 Notes & Variations
Use ground beef or lamb instead of poultry for richer flavor.
Swap butternut squash for carrots or pumpkin.
Try hummus or tahini dressing instead of yogurt sauce.

08/22/2025

Air Fryer Sliced Potatoes
Ingredients
4 large potatoes*
1 tbsp olive oil
1 tsp garlic granules
1 tsp dried mixed herbs
1/2 tsp salt
Instructions
Prepare the Potatoes
Wash the potatoes thoroughly and slice them into 1/2 cm thick rounds.
Soak and Dry
Place the potato slices in a pot of water as you slice them to remove excess starch.
Once all the slices are ready, drain the water and pat them dry with kitchen paper or a clean kitchen towel.
Season the Slices
In a bowl, toss the dried potato slices with olive oil, garlic granules, dried mixed herbs, and salt until evenly coated.
Air Fry
Transfer the seasoned slices to the air fryer basket, spreading them out evenly.
Cook at 200°C (390°F) for 18 minutes, shaking the basket halfway through for even cooking.
The slices should turn golden and crispy on the outside while staying soft inside. If needed, cook for an additional 2 minutes.
Serve and Enjoy
Serve the crispy potato slices as a side dish or enjoy them as a snack.

08/22/2025

Crispy Coconut Chicken with Bang Bang Sauce!
Hey friends! Looking for a delicious and easy weeknight dinner? This Crispy Coconut Chicken with Bang Bang Sauce is perfect for all ages, but especially gentle on those who prefer simpler meal prep. It's packed with flavor and satisfying crunch!
**Ingredients:**
**For the Chicken:**
* 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
* 1 cup unsweetened shredded coconut
* 1/2 cup all-purpose flour
* 1 tsp garlic powder
* 1 tsp onion powder
* 1/2 tsp salt
* 1/4 tsp black pepper
* 2 large eggs, lightly beaten
* Vegetable oil, for frying
**For the Bang Bang Sauce:**
* 1/2 cup mayonnaise
* 1/4 cup sweet chili sauce
* 2 tbsp sriracha (or less, to taste – adjust for spice preference!)
* 1 tbsp rice vinegar
* 1 tsp honey or maple syrup
**Instructions:**
**Prepare the Chicken:** In a shallow dish, combine flour, coconut, garlic powder, onion powder, salt, and pepper. In a separate shallow dish, whisk the eggs.
2. **Coat the Chicken:** Dip each chicken piece in the egg, then dredge in the coconut mixture, ensuring it's fully coated.
3. **Fry the Chicken:** Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Carefully add the chicken pieces, ensuring not to overcrowd the pan. Fry for about 4-5 minutes per side, until golden brown and cooked through. (Use a meat thermometer to ensure internal temp reaches 165°F). Remove and drain on paper towels.
4. **Make the Bang Bang Sauce:** In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, rice vinegar, and honey/maple syrup until smooth and creamy. Adjust sriracha to your preferred level of spice.
5. **Serve:** Serve the crispy coconut chicken immediately with the Bang Bang sauce for dipping. Enjoy!
This recipe is easily adaptable – feel free to serve it over rice, quinoa, or with a simple side salad. Let me know if you give it a try! Happy cooking! .

08/22/2025

🌮🍤🍍 Jerk Shrimp Tacos with Pineapple Slaw

Spicy, smoky jerk shrimp paired with sweet, tangy pineapple slaw and creamy sauce — perfect for a tropical taco night!

🛒 Ingredients (4 servings / 8 tacos)
For the Shrimp:

🍤 Shrimp (peeled & deveined) – 500 g (1 lb)

🫒 Olive oil – 2 tbsp

🌶️ Jerk seasoning – 2 tbsp (store-bought or homemade)

🧂 Salt – ½ tsp

🍋 Lime juice – 1 tbsp

For the Pineapple Slaw:

🍍 Fresh pineapple – 1 cup, finely diced

🥬 Red cabbage – 1 cup, shredded

🥕 Carrot – 1 small, grated

🧅 Red onion – ¼, finely sliced

🌿 Fresh cilantro – 2 tbsp, chopped

🍋 Lime juice – 1 tbsp

🥥 Coconut yogurt or mayonnaise – 2 tbsp

🧂 Salt & pepper – to taste

To Serve:

🌮 Small corn or flour tortillas – 8

🌿 Extra cilantro for garnish

🌶️ Optional: sliced jalapeño for extra heat

👩‍🍳 Instructions

Prepare the slaw 🥗

In a bowl, mix pineapple, cabbage, carrot, red onion, cilantro, lime juice, and coconut yogurt or mayo.

Season with salt and pepper. Refrigerate until serving.

Season the shrimp 🍤

Toss shrimp with olive oil, jerk seasoning, salt, and lime juice.

Cook the shrimp 🔥

Heat a skillet over medium-high heat.

Cook shrimp 2–3 min per side until pink and slightly charred.

Warm the tortillas 🌮

Heat tortillas in a dry skillet or oven for 1–2 min until pliable.

Assemble tacos 🌟

Place a few shrimp on each tortilla.

Top with pineapple slaw.

Garnish with extra cilantro and sliced jalapeño if desired.

🌟 Tips & Variations

🥥 Add a drizzle of coconut cream or yogurt for extra creaminess.

🍍 Swap pineapple for mango for a slightly different sweetness.

🌶️ Adjust heat by using more or fewer chili flakes or jalapeños.

🥑 Add sliced avocado for richness.

08/22/2025

Butter-Seared Lobster Tails with Garlic Cream Sauce
Treat yourself to an elegant seafood dinner with these butter-seared lobster tails finished in a velvety garlic cream sauce. Rich, tender, and full of flavor, this dish looks fancy but is surprisingly simple to make—perfect for special occasions or an indulgent date night at home.
Ingredients:
• For the Lobster Tails:
◦ 2 lobster tails (4–6 oz each), shells split and meat loosened
◦ 2 tablespoons unsalted butter
◦ 1/2 teaspoon smoked paprika
◦ Salt and freshly ground black pepper, to taste
◦ 1 tablespoon olive oil
• For the Garlic Cream Sauce:
◦ 2 tablespoons unsalted butter
◦ 3 garlic cloves, minced
◦ 1/2 cup heavy cream
◦ 1/4 cup low-sodium chicken broth (or seafood stock)
◦ 1 teaspoon Dijon mustard
◦ Salt and black pepper, to taste
◦ 1 tablespoon chopped fresh parsley (for garnish)
Directions:
1. Prepare the Lobster Tails:
Using kitchen shears, cut through the top of the lobster shells lengthwise and pull the meat up and over the shell, keeping it attached at the base. Season the lobster meat with paprika, salt, and pepper.
2. Sear the Lobster Tails:
In a skillet over medium-high heat, heat the olive oil and 2 tablespoons of butter. Once hot and foamy, add the lobster tails, flesh-side down. Sear for 2–3 minutes until golden brown. Flip and cook another 3–4 minutes, basting with butter until the meat is opaque and cooked through. Remove from pan and set aside.
3. Make the Garlic Cream Sauce:
In the same skillet, lower heat to medium and add 2 tablespoons of butter. Add minced garlic and sauté for 30 seconds until fragrant. Pour in the chicken broth and simmer for 1 minute. Stir in heavy cream and Dijon mustard, then cook for 2–3 minutes, stirring occasionally, until the sauce thickens slightly. Season with salt and pepper to taste.
4. Finish the Dish:
Return the lobster tails to the pan and spoon sauce over them. Simmer gently for 1 minute to warm through.
5. Serve:
Plate the lobster tails and spoon extra sauce over the top. Garnish with chopped parsley and serve with steamed vegetables, mashed potatoes, or rice.
Nutritional Information:
• Prep Time: 10 minutes
• Cooking Time: 15 minutes
• Total Time: 25 minutes
• Servings: 2
• Calories: Approximately 420 kcal per serving
Tips:
• Be careful not to overcook the lobster—when it's opaque and firm, it's done.
• For a dairy-free version, use coconut cream and oil instead of butter and cream.
• This sauce also works beautifully with shrimp or scallops.
• Pair with a fresh lemon wedge for brightness.

08/22/2025

picy Garlic Chicken Penne in Velveeta Alfredo

Ingredients
For the Spicy Garlic Chicken:
1 lb boneless, skinless chicken breasts, cut into strips
1 tbsp Cajun seasoning (or chili powder + paprika mix)
1 tsp garlic powder
2 tbsp olive oil
3 cloves garlic, minced
½ tsp red chili flakes (optional, for extra heat)
Salt & pepper, to taste
For the Velveeta Alfredo Penne:
12 oz penne pasta
2 tbsp butter
3 cloves garlic, minced
1½ cups heavy cream
1½ cups Velveeta cheese, cubed
½ cup Parmesan cheese, grated
½ tsp smoked paprika
½ cup reserved pasta water (if needed)
Optional Garnish:
Fresh parsley, chopped
Extra Parmesan
Extra chili flakes for heat
Instructions
Step 1: Cook the Pasta
Boil penne in salted water until al dente. Reserve ½ cup pasta water, drain, and set aside.
Step 2: Cook the Spicy Garlic Chicken
Season chicken with Cajun seasoning, garlic powder, salt, pepper, and chili flakes.
Heat olive oil in a skillet over medium-high.
Sauté minced garlic for 30 seconds, then add chicken strips.
Cook until golden and fully cooked, about 5–6 minutes. Remove and keep warm.
Step 3: Make the Velveeta Alfredo Sauce
In the same skillet, melt butter and sauté garlic until fragrant.
Add heavy cream and bring to a gentle simmer.
Stir in Velveeta cubes until melted and smooth.
Mix in Parmesan and smoked paprika, thinning with pasta water if needed.
Step 4: Combine & Serve
Toss penne pasta in the Velveeta Alfredo sauce until well coated.
Top with spicy garlic chicken strips.
Step 5: Garnish
Sprinkle fresh parsley, extra Parmesan, and chili flakes for spice.
🕒 Prep Time: 15 minutes
🔥 Cook Time: 25 minutes
🍽️ Servings: 4
⚡ Calories per Serving: ~940 kcal

08/22/2025

Cheesy Chicken Crescent Rolls
Ingredients:
1 can (8 count) crescent roll dough
2 cups cooked, shredded chicken (rotisserie works well)
1 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
4 oz cream cheese, softened
1 tsp garlic powder
1 tsp onion powder
1 tsp Salt
1/8 tsp pepper
2 tbsp chopped parsley (optional for garnish)
1 tbsp melted butter (for brushing)
Extra shredded cheese for topping (optional)
Instructions:
Preheat oven to 375°F. Line a baking sheet with parchment paper.
In a bowl, combine shredded chicken, mozzarella, cheddar, cream cheese, garlic powder, onion powder, salt, and pepper. Mix until creamy and well combined.
Unroll the dough and separate into triangles. Place a spoonful of the chicken mixture onto the wide end of each triangle.
Roll each triangle up from the wide end to the tip, enclosing the filling. Place seam-side down on the baking sheet.
Brush & top: Brush tops with melted butter and sprinkle with a little extra cheese if desired.
Bake for 12–15 minutes or until golden brown and bubbly.
Garnish with chopped parsley and serve warm.

Rachel's Recipe Box

04/01/2026

03/31/2026

11/05/2025

11/05/2025

08/23/2025

08/22/2025

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08/22/2025

08/22/2025

08/22/2025

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