About Us

Well hi! I'm Rachel and I truly love nourishment! I began cooking at age 11 when I put a half cup of heating soft drink into a clump of treats rather than a half teaspoon. Since… what's the most terrible that could occur, correct? The treats were a fabulous fall flat and it got me keen on cooking. I've taken seminars on cooking each risk I've gotten throughout everyday life. It has amassed to quite a long while of culinary instruction. Because of the great web world I've had the option to seek after my fantasy about cooking, all while remaining at home. In addition to the fact that I share plans on this blog, I do formula advancement for different nourishment brands, and I even distributed a cookbook. I've been reached by The Food Network and different creation organizations and I've turned them all down for delivering my own cooking show online on Facebook, Facebook Watch, and YouTube! Once in a while it appears to be a great deal, however like I stated, I freakin' love nourishment. What's more, I love offering that adoration to other people. The Foods Crush Chef is an online media organization gaining practical experience in formula improvement and nourishment video content. TSAHC comprises of the site, Foods Crush, where substance is created and amassed. The site has 8 authors who contribute and share composed substance with proficient quality nourishment photography.

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JESSICA SIMPSON

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MATT BLANCE

HEAD CHEF

PATRICK STEWART

HEAD CHEF

MICHELLE JONES

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OUR RECIPES

Foods Crush

Preheat oven to 450 degrees Fahrenheit. Lightly grease a 9×13 pan or 3 quart baking dish. Trim the chicken thighs of any excess fat or skin. Place chicken thighs directly into the prepared dish, skin side up. Drizzle chicken skin with olive oil and rub to coat. In a small bowl, stir together paprika, basil, oregano, garlic powder, onion powder, salt, and pepper. Sprinkle evenly on top of chicken thighs. Roast chicken in the preheated 450 degree oven for 35-40 minutes, or until chicken reaches an internal temperature of 165 degrees Fahrenheit. Remove from oven and brush the tops of each piece of chicken with the juices from the pan. Place under the broiler setting for 1 to 2 minutes to finish and add extra crispiness to the skin.

Preheat your oven to 350 degrees and spray a 9×9 glass pan with nonstick cooking spray or line with parchment paper. In a large mixing bowl, use a hand mixer to mix together melted butter, melted chocolate, and sugar. Add in the eggs, and vanilla and mix until combined. Add in salt, baking powder, and flour and mix until just combined. Pour the brownie batter into the prepared pan and bake for 20 to 25 minutes. Remove from oven and spread peanut butter on top. Let cool 1 hour. In a microwave-safe mixing bowl, melt chocolate chips with butter in 15 second increments in the microwave, stirring in between, until chocolate is melted and smooth. Stir in rice krispie cereal. Spread chocolate mixture on top of peanut butter layer. Transfer pan to the fridge and allow to cool completely until set, about 30 minutes.

Foods Crush
Foods Crush

Preheat oven to 400 degrees. Lightly grease a baking sheet. Clean the potatoes and place them on the prepared baking sheet. Bake for 30 to 40 minutes until potatoes can be smashed with a fork. Actual baking time will depend on the size of the potatoes. Larger potatoes take longer. In a small bowl, whisk together melted butter with honey, dijon mustard, salt, and oregano. Remove the baking sheet from the oven. Use a fork to smash each potato, as pictured. Pour the butter mixture over the potatoes. Return to the oven and bake 5 to 10 minutes more, giving it a little time to melt and slightly caramelize into the potato. Serve hot with juices.

In a large bowl, stir together flour and salt. Add in eggs and whisk to combine. Slowly pour in milk, whisking until you have a smooth, pourable batter. Heat a 12-inch nonstick skillet over medium heat. Let 1/2 tablespoon of butter melt in the pan. Pour a little of the crepe batter in the pan and swirl it around to cover the bottom of the pan. Let cook about 1 minute, until surface loses its shine. Flip carefully. Repeat until all batter has been used, melting another 1/2 tablespoon of butter for each. This recipe makes about 5 large 10-inch crepes, or 10 small crepes.

Foods Crush
  • My mouth is watering just watching the videos! My dinner is set for tonight along w the brownies. I switched it up tho & instead of Chocolate chips I replaced w White Chocolate chips ( not a big fan of chocolate but can’t get enough of White Chocolate Yummy!! The Fried chicken Breasts ( again switching from thighs to breasts not a big fan of dark meat) brings me back to my childhood when my Mom would always make Fried Chicken for our family of 12 & our kitchen smelling So Good!! Thanks for these 2 Great recipes!! Also I have leftovers !!

    John Hamm - Customer
  • Hi Rachel, I love your recipes and this one really caught my eye as perfect for a family gathering next week. I hoped to cook the potatoes and smash them earlier in the day to make my life easier, and then drizzle over the flovourings and bake again prior to serving. have you don’t this and was it successful? I will also have to leave out the honey also, so fingers crossed with that too!

    David Smith - Customer

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