Garlic-Dill Salmon
From Every Day with Rachael Ray
April-May 2006
Ingredients
3 garlic cloves, finely chopped
3/4 cup fresh orange juice
2 teaspoons fresh lemon juice
1 tablespoon chopped fresh dill
4 salmon fillets (about 1 3/4 pounds total)
1. In a medium baking dish, combine the garlic, orange juice, lemon juice and dill. Place the salmon, skin side up, in the marinade and refrigerate for up to 3 hours. Preheat the oven to 375°. Discard half of the marinade and bake the fish in the remaining sauce until cooked through, about 15 minutes.
I'm a wife, mom of three boys. We are busy! My husband started his own IT company, we are home schooling and involved in our church. There is never a dull moment with three boys. One boy already eats like a teenager. I love to cook, sometimes simple and quick meals sometimes long fancy meals.
Sunday, April 26, 2009
Brown-Sugar-Mustard-Glazed Salmon
Brown-Sugar-Mustard-Glazed Salmon
From Every Day with Rachael Ray
March 2009
SERVES 4
Prep Time: 5 min
Cook Time: 10 min
Ingredients
1/3 cup brown sugar
2 1/2 tablespoons Dijon mustard
Juice of 1/2 lemon
Salt and pepper
Four 7-ounce salmon fillets
2 teaspoons vegetable oil
1. Preheat the oven to 400°. In a small bowl, whisk together the brown sugar, mustard, lemon juice and 1/2 teaspoon pepper.
2. Heat a large, ovenproof skillet over high heat. Rub the salmon with the oil, season with salt and pepper and place skin side up in the skillet. Cook until a crisp brown crust forms, about 3 minutes. Remove from the heat, flip the salmon and coat with the brown sugar mixture. Transfer the skillet to the oven and bake until the glaze caramelizes and the fish is cooked through, about 5 minutes.
From Every Day with Rachael Ray
March 2009
SERVES 4
Prep Time: 5 min
Cook Time: 10 min
Ingredients
1/3 cup brown sugar
2 1/2 tablespoons Dijon mustard
Juice of 1/2 lemon
Salt and pepper
Four 7-ounce salmon fillets
2 teaspoons vegetable oil
1. Preheat the oven to 400°. In a small bowl, whisk together the brown sugar, mustard, lemon juice and 1/2 teaspoon pepper.
2. Heat a large, ovenproof skillet over high heat. Rub the salmon with the oil, season with salt and pepper and place skin side up in the skillet. Cook until a crisp brown crust forms, about 3 minutes. Remove from the heat, flip the salmon and coat with the brown sugar mixture. Transfer the skillet to the oven and bake until the glaze caramelizes and the fish is cooked through, about 5 minutes.
Wednesday, April 22, 2009
Mustard-Crusted Salmon
Mustard-Crusted Salmon
From Every Day with Rachael Ray
April 2007
FOUR SERVINGS
Prep Time: 10 min
Cook Time: 15 min
Ingredients
1 1/3 pounds center-cut salmon fillet
1 1/2 tablespoons extra-virgin olive oil
3 tablespoons chopped fresh dill
or 1 1/2 tablespoons dried dill
1 1/2 tablespoons herbes de Provence
1/4 cup Dijon mustard
1. Preheat the oven to 375°. Rub the salmon with the olive oil. Place on a foil- or parchment-lined baking sheet. Cover with the dill and herbes de Provence. Spread the mustard over the top, using a table knife or rubber spatula to cover completely.
2. Bake the salmon until no longer translucent, about 15 minutes. Serve with wild rice.
From Every Day with Rachael Ray
April 2007
FOUR SERVINGS
Prep Time: 10 min
Cook Time: 15 min
Ingredients
1 1/3 pounds center-cut salmon fillet
1 1/2 tablespoons extra-virgin olive oil
3 tablespoons chopped fresh dill
or 1 1/2 tablespoons dried dill
1 1/2 tablespoons herbes de Provence
1/4 cup Dijon mustard
1. Preheat the oven to 375°. Rub the salmon with the olive oil. Place on a foil- or parchment-lined baking sheet. Cover with the dill and herbes de Provence. Spread the mustard over the top, using a table knife or rubber spatula to cover completely.
2. Bake the salmon until no longer translucent, about 15 minutes. Serve with wild rice.
Roasted Salmon with Lemon-Herb Matzo Crust
Roasted Salmon with Lemon-Herb Matzo Crust
From Every Day with Rachael Ray
April 2009
SERVES 8
Prep Time: 20 min
Cook Time: 10 min
Ingredients
Eight 1-inch-thick center-cut salmon fillets (6 ounces each), skinned
Salt and pepper
2 sheets matzo, finely ground
3 tablespoons finely chopped flat-leaf parsley
3 tablespoons finely chopped fresh thyme
Grated peel of 1 lemon, plus 1 tablespoon lemon juice
1 tablespoon grainy mustard
1/4 cup extra-virgin olive oil
4 tablespoons butter, melted
1. Preheat the oven to 425°. On a parchment-paper-lined baking sheet, place the salmon skinned side down; season with salt and pepper.
2. In a medium bowl, combine the matzo, parsley, thyme, lemon peel, lemon juice and mustard; season with salt and pepper. Stir in the olive oil and butter.
3. Cover the top of each salmon fillet completely with the matzo mixture, pressing to adhere. Roast until the salmon is just cooked through but still translucent in the center, about 10 minutes.
From Every Day with Rachael Ray
April 2009
SERVES 8
Prep Time: 20 min
Cook Time: 10 min
Ingredients
Eight 1-inch-thick center-cut salmon fillets (6 ounces each), skinned
Salt and pepper
2 sheets matzo, finely ground
3 tablespoons finely chopped flat-leaf parsley
3 tablespoons finely chopped fresh thyme
Grated peel of 1 lemon, plus 1 tablespoon lemon juice
1 tablespoon grainy mustard
1/4 cup extra-virgin olive oil
4 tablespoons butter, melted
1. Preheat the oven to 425°. On a parchment-paper-lined baking sheet, place the salmon skinned side down; season with salt and pepper.
2. In a medium bowl, combine the matzo, parsley, thyme, lemon peel, lemon juice and mustard; season with salt and pepper. Stir in the olive oil and butter.
3. Cover the top of each salmon fillet completely with the matzo mixture, pressing to adhere. Roast until the salmon is just cooked through but still translucent in the center, about 10 minutes.
Monday, April 20, 2009
Lemon Cheesecake
Lemon Cheesecake
From Every Day with Rachael Ray
April 2009
SERVES 8
Prep Time: 40 min (plus cooling)
Bake Time: 1 hr 10 min
Ingredients
1 cup whole almonds (about 4 ounces)
1 1/4 cups plus 1 1/2 tablespoons sugar
2 tablespoons unsalted butter, softened
2 pounds cream cheese, at room temperature
4 large eggs plus 2 large egg yolks, at room temperature
1/4 cup sour cream
1 teaspoon grated lemon peel
2 teaspoons pure vanilla extract
Boiling water, for baking
Fresh raspberries, for garnish
1. Preheat the oven to 375°. Using a food processor, pulse the almonds and 1 1/2 tablespoons sugar until finely chopped. Add the butter and pulse until combined. Press the nut mixture evenly into a 9-inch springform pan. Bake until browned, 10 to 15 minutes. Let cool. Place the pan on a long piece of foil; fold the foil up the sides of the pan. Set in a large baking dish or roasting pan.
2. Lower the oven to 325°. Using an electric mixer, beat the cream cheese at low speed until fluffy, about 1 minute. Scrape the sides of the bowl, then gradually beat in the remaining 1 1/4 cups sugar until smooth and creamy, 1 to 2 minutes; scrape down the bowl. Beat in the eggs and egg yolks 1 at a time, scraping down the bowl each time. Beat in the sour cream, lemon peel and vanilla.
3. Pour the filling into the crust. Transfer to the oven and pour enough boiling water into the baking dish to reach halfway up the sides of the springform pan. Bake until the edges are set and the center jiggles slightly, about 1 hour and 10 minutes. Turn off the oven, prop the door open slightly and let the cake cool in the oven for 1 hour.
4. Remove the cake from the water bath; discard the foil. Let the cake cool completely, then cover and refrigerate for at least 6 hours. Top with fresh raspberries.
From Every Day with Rachael Ray
April 2009
SERVES 8
Prep Time: 40 min (plus cooling)
Bake Time: 1 hr 10 min
Ingredients
1 cup whole almonds (about 4 ounces)
1 1/4 cups plus 1 1/2 tablespoons sugar
2 tablespoons unsalted butter, softened
2 pounds cream cheese, at room temperature
4 large eggs plus 2 large egg yolks, at room temperature
1/4 cup sour cream
1 teaspoon grated lemon peel
2 teaspoons pure vanilla extract
Boiling water, for baking
Fresh raspberries, for garnish
1. Preheat the oven to 375°. Using a food processor, pulse the almonds and 1 1/2 tablespoons sugar until finely chopped. Add the butter and pulse until combined. Press the nut mixture evenly into a 9-inch springform pan. Bake until browned, 10 to 15 minutes. Let cool. Place the pan on a long piece of foil; fold the foil up the sides of the pan. Set in a large baking dish or roasting pan.
2. Lower the oven to 325°. Using an electric mixer, beat the cream cheese at low speed until fluffy, about 1 minute. Scrape the sides of the bowl, then gradually beat in the remaining 1 1/4 cups sugar until smooth and creamy, 1 to 2 minutes; scrape down the bowl. Beat in the eggs and egg yolks 1 at a time, scraping down the bowl each time. Beat in the sour cream, lemon peel and vanilla.
3. Pour the filling into the crust. Transfer to the oven and pour enough boiling water into the baking dish to reach halfway up the sides of the springform pan. Bake until the edges are set and the center jiggles slightly, about 1 hour and 10 minutes. Turn off the oven, prop the door open slightly and let the cake cool in the oven for 1 hour.
4. Remove the cake from the water bath; discard the foil. Let the cake cool completely, then cover and refrigerate for at least 6 hours. Top with fresh raspberries.
Dulce de Leche Cheesecake
Dulce de Leche Cheesecake
From Every Day with Rachael Ray
February 2008
10 SERVINGS
Prep Time: 30 min (plus cooling)
Bake Time: 1 hour
Ingredients
One 10-ounce box shortbread cookies, such as Lorna Doone
1/4 cup blanched almonds, toasted
2 tablespoons brown sugar
1/2 teaspoon salt
4 tablespoons unsalted butter, melted
Two 8-ounce packages cream cheese, at room temperature
3 tablespoons flour
2 large eggs plus 1 large egg yolk
1 3/4 cups dulce de leche or other caramel sauce
Boiling water, for baking
1. Preheat the oven to 350°. Wrap the outside of a 9-inch springform pan with foil. Using a food processor, finely chop the cookies, nuts, brown sugar and 1/4 teaspoon salt. Add the butter and pulse until just combined. Press into the bottom of the prepared pan and bake until set, 10 to 12 minutes. Transfer to a rack to cool. Lower the oven temperature to 300°.
2. Using a mixer, beat the cream cheese until softened, 2 minutes. Beat in the flour and remaining 1/4 teaspoon salt on low speed. Beat in the eggs and egg yolk, 1 at a time, on medium speed. Mix in 1 cup dulce de leche.
3. Pour the batter into the crust. Loosely cover the pan with foil, set in a roasting pan and pour in enough boiling water to reach a depth of 1 inch. Bake the cheesecake until set at the edges but slightly wobbly in the center, about 55 minutes.
4. Transfer the cake to a rack; let rest for 15 minutes. Spread the remaining 3/4 cup dulce de leche over the warm cake. Refrigerate until ready to serve, then remove the springform and slice the cheesecake.
From Every Day with Rachael Ray
February 2008
10 SERVINGS
Prep Time: 30 min (plus cooling)
Bake Time: 1 hour
Ingredients
One 10-ounce box shortbread cookies, such as Lorna Doone
1/4 cup blanched almonds, toasted
2 tablespoons brown sugar
1/2 teaspoon salt
4 tablespoons unsalted butter, melted
Two 8-ounce packages cream cheese, at room temperature
3 tablespoons flour
2 large eggs plus 1 large egg yolk
1 3/4 cups dulce de leche or other caramel sauce
Boiling water, for baking
1. Preheat the oven to 350°. Wrap the outside of a 9-inch springform pan with foil. Using a food processor, finely chop the cookies, nuts, brown sugar and 1/4 teaspoon salt. Add the butter and pulse until just combined. Press into the bottom of the prepared pan and bake until set, 10 to 12 minutes. Transfer to a rack to cool. Lower the oven temperature to 300°.
2. Using a mixer, beat the cream cheese until softened, 2 minutes. Beat in the flour and remaining 1/4 teaspoon salt on low speed. Beat in the eggs and egg yolk, 1 at a time, on medium speed. Mix in 1 cup dulce de leche.
3. Pour the batter into the crust. Loosely cover the pan with foil, set in a roasting pan and pour in enough boiling water to reach a depth of 1 inch. Bake the cheesecake until set at the edges but slightly wobbly in the center, about 55 minutes.
4. Transfer the cake to a rack; let rest for 15 minutes. Spread the remaining 3/4 cup dulce de leche over the warm cake. Refrigerate until ready to serve, then remove the springform and slice the cheesecake.
Bonbon S'mores
Bonbon S'mores
From Every Day with Rachael Ray
August-September 2006
MAKES SIX S'MORES
Prep Time: 30 min (plus chilling and freezing)
Cook Time: 18 min
Ingredients
1 1/4 cups all-purpose flour
1 cup whole wheat flour
1/2 cup granulated sugar
1 teaspoon baking powder
3/4 teaspoon salt
1 stick (4 ounces) cold unsalted butter, cut into small pieces
2 tablespoons molasses
3/4 cup Marshmallow Fluff
1 pint vanilla ice cream, softened
24 ounces milk chocolate chips
1. Preheat the oven to 350°. In the bowl of a standing mixer fitted with a paddle attachment, combine the all-purpose and whole wheat flours with the sugar, baking powder and salt. Add the butter and combine on low speed until the mixture resembles coarse crumbs, about 3 minutes. Add the molasses and 1/4 cup of water and mix until the dough forms a ball, about 2 minutes. Divide the dough into 2 equal pieces, pat each piece into a flat 4-inch square and wrap in plastic wrap. Refrigerate until firm, about 15 minutes.
2. Roll out each piece of chilled dough between 2 sheets of parchment paper into two 8-inch squares about 1/8 inch thick. Transfer each square, on the parchment, to a baking sheet; stack and freeze until firm, about 15 minutes.
3. Remove the top sheets of parchment and, using a pastry wheel or sharp knife, cut the dough into 2-inch squares (you'll get 16 cookies from each square of dough). Prick the dough all over with a fork and bake until golden around the edges, 15 to 18 minutes. Let the cookies cool completely on a rack, then break them apart into squares. Freeze 12 squares in a resealable bag until firm, about 15 minutes; reserve the remaining cookies for another use.
4. Place the chilled graham squares on a work surface and turn them bottom side up. Spoon about 2 tablespoons of the Fluff in the center of 6 squares, and about 2 tablespoons of the ice cream on the remaining 6 squares, then gently sandwich the squares together. Freeze until firm, about 30 minutes.
5. In a microwavable bowl, melt the chocolate chips in a microwave at 50 percent power for 3 minutes. Stir until smooth; let rest until cool to the touch. Dip the ice cream sandwiches in the melted chocolate, turning with tongs to coat. Place each bonbon on a parchment paper- lined baking sheet and freeze until firm, at least 1 hour.
From Every Day with Rachael Ray
August-September 2006
MAKES SIX S'MORES
Prep Time: 30 min (plus chilling and freezing)
Cook Time: 18 min
Ingredients
1 1/4 cups all-purpose flour
1 cup whole wheat flour
1/2 cup granulated sugar
1 teaspoon baking powder
3/4 teaspoon salt
1 stick (4 ounces) cold unsalted butter, cut into small pieces
2 tablespoons molasses
3/4 cup Marshmallow Fluff
1 pint vanilla ice cream, softened
24 ounces milk chocolate chips
1. Preheat the oven to 350°. In the bowl of a standing mixer fitted with a paddle attachment, combine the all-purpose and whole wheat flours with the sugar, baking powder and salt. Add the butter and combine on low speed until the mixture resembles coarse crumbs, about 3 minutes. Add the molasses and 1/4 cup of water and mix until the dough forms a ball, about 2 minutes. Divide the dough into 2 equal pieces, pat each piece into a flat 4-inch square and wrap in plastic wrap. Refrigerate until firm, about 15 minutes.
2. Roll out each piece of chilled dough between 2 sheets of parchment paper into two 8-inch squares about 1/8 inch thick. Transfer each square, on the parchment, to a baking sheet; stack and freeze until firm, about 15 minutes.
3. Remove the top sheets of parchment and, using a pastry wheel or sharp knife, cut the dough into 2-inch squares (you'll get 16 cookies from each square of dough). Prick the dough all over with a fork and bake until golden around the edges, 15 to 18 minutes. Let the cookies cool completely on a rack, then break them apart into squares. Freeze 12 squares in a resealable bag until firm, about 15 minutes; reserve the remaining cookies for another use.
4. Place the chilled graham squares on a work surface and turn them bottom side up. Spoon about 2 tablespoons of the Fluff in the center of 6 squares, and about 2 tablespoons of the ice cream on the remaining 6 squares, then gently sandwich the squares together. Freeze until firm, about 30 minutes.
5. In a microwavable bowl, melt the chocolate chips in a microwave at 50 percent power for 3 minutes. Stir until smooth; let rest until cool to the touch. Dip the ice cream sandwiches in the melted chocolate, turning with tongs to coat. Place each bonbon on a parchment paper- lined baking sheet and freeze until firm, at least 1 hour.
Sunday, April 19, 2009
Laundry Soap
This is a GREAT and cheap laundry soap. My friend Bri gave it to me a while ago.
1/2 Bar Fels Naptha
1/2 Cup Washing soda
1/2 Cup Borax
**You can use a whole cup of each powder if you want. the soap will be thicker but also stronger.
Grate soap and put in 6 cups water over medium heat. Stir occasionally until soap is melted. Add powders and stir til dissolved.
Put 4 cups hot water into container. Add the soap mixture and stir. Pour 1 galleon and 6 cups cold water into container. Let sit for 24 hours.
To USE
1/3 cup laundry soap per regular load. (Shake container well before measuring out).
1/2 Bar Fels Naptha
1/2 Cup Washing soda
1/2 Cup Borax
**You can use a whole cup of each powder if you want. the soap will be thicker but also stronger.
Grate soap and put in 6 cups water over medium heat. Stir occasionally until soap is melted. Add powders and stir til dissolved.
Put 4 cups hot water into container. Add the soap mixture and stir. Pour 1 galleon and 6 cups cold water into container. Let sit for 24 hours.
To USE
1/3 cup laundry soap per regular load. (Shake container well before measuring out).
Wednesday, April 15, 2009
Strawberry Bonbons
Strawberry Bonbons
From Every Day with Rachael Ray
June-July 2008
MAKES 25
Prep Time: 20 min (plus freezing)
Cook Time: 25 min
Ingredients
1 pint strawberries, finely chopped
1 tablespoon sugar
1 pint vanilla ice cream, softened
25 plain vanilla cookies, such as Nilla wafers
1 pound dark chocolate, chopped
1/2 cup pistachios, chopped
1. In a medium saucepan, simmer the strawberries and sugar over medium heat. Cook, stirring occasionally, until softened and syrupy, about 20 minutes. Let cool.
2. Transfer the ice cream to a large bowl; fold in 1/2 cup strawberry sauce (reserve the remaining sauce for another use). Cover and freeze until firm, about 1 hour.
3. Place the cookies flat side down on a parchment-paper-lined baking sheet. Top each cookie with 1 small scoop of ice cream. Freeze until firm, about 30 minutes.
4. In a double boiler, melt three-quarters of the chocolate. Remove from the heat and stir in the remaining chocolate until melted. Dunk each bonbon into the chocolate to coat; return to the prepared baking sheet. Immediately sprinkle with the pistachios. Freeze until firm, about 30 minutes.
From Every Day with Rachael Ray
June-July 2008
MAKES 25
Prep Time: 20 min (plus freezing)
Cook Time: 25 min
Ingredients
1 pint strawberries, finely chopped
1 tablespoon sugar
1 pint vanilla ice cream, softened
25 plain vanilla cookies, such as Nilla wafers
1 pound dark chocolate, chopped
1/2 cup pistachios, chopped
1. In a medium saucepan, simmer the strawberries and sugar over medium heat. Cook, stirring occasionally, until softened and syrupy, about 20 minutes. Let cool.
2. Transfer the ice cream to a large bowl; fold in 1/2 cup strawberry sauce (reserve the remaining sauce for another use). Cover and freeze until firm, about 1 hour.
3. Place the cookies flat side down on a parchment-paper-lined baking sheet. Top each cookie with 1 small scoop of ice cream. Freeze until firm, about 30 minutes.
4. In a double boiler, melt three-quarters of the chocolate. Remove from the heat and stir in the remaining chocolate until melted. Dunk each bonbon into the chocolate to coat; return to the prepared baking sheet. Immediately sprinkle with the pistachios. Freeze until firm, about 30 minutes.
PB&B Cloud Cookies
PB&B Cloud Cookies
From Every Day with Rachael Ray
April 2009
MAKES 32
Prep Time: 30 min
Bake Time: 25 min
Ingredients
4 large egg whites, at room temperature
1/4 teaspoon salt
3 cups confectioners' sugar, sifted
1 cup creamy peanut butter, at room temperature
2 tablespoons unsalted butter, at room temperature
3 tablespoons mashed ripe banana
1/4 teaspoon fresh lemon juice
1/2 cup salted peanuts, chopped
1. Position racks in the upper and lower thirds of the oven and preheat to 350°. Line 2 cookie sheets with parchment paper. Using an electric mixer, beat the egg whites with 1/8 teaspoon salt at medium-high speed until stiff peaks form, about 3 minutes. Gradually mix in 1 1/2 cups confectioners' sugar and beat until thick and glossy, about 2 minutes. Fold in the peanut butter until just blended.
2. Using a 1-inch ice cream scoop, place 16 mounds of the cookie mixture evenly on each prepared cookie sheet. Bake, switching and rotating the sheets halfway, until golden, 20 to 25 minutes. Let cool slightly on the sheets, then, using a metal spatula, transfer to a rack to cool completely.
3. Meanwhile, using an electric mixer, beat the butter with the remaining 1 1/2 cups confectioners' sugar and 1/8 teaspoon salt on medium speed until fluffy, about 5 minutes. With the mixer on low speed, beat in the banana and lemon juice.
4. Spread the banana frosting on the cooled cookies and sprinkle the peanuts on top.
From Every Day with Rachael Ray
April 2009
MAKES 32
Prep Time: 30 min
Bake Time: 25 min
Ingredients
4 large egg whites, at room temperature
1/4 teaspoon salt
3 cups confectioners' sugar, sifted
1 cup creamy peanut butter, at room temperature
2 tablespoons unsalted butter, at room temperature
3 tablespoons mashed ripe banana
1/4 teaspoon fresh lemon juice
1/2 cup salted peanuts, chopped
1. Position racks in the upper and lower thirds of the oven and preheat to 350°. Line 2 cookie sheets with parchment paper. Using an electric mixer, beat the egg whites with 1/8 teaspoon salt at medium-high speed until stiff peaks form, about 3 minutes. Gradually mix in 1 1/2 cups confectioners' sugar and beat until thick and glossy, about 2 minutes. Fold in the peanut butter until just blended.
2. Using a 1-inch ice cream scoop, place 16 mounds of the cookie mixture evenly on each prepared cookie sheet. Bake, switching and rotating the sheets halfway, until golden, 20 to 25 minutes. Let cool slightly on the sheets, then, using a metal spatula, transfer to a rack to cool completely.
3. Meanwhile, using an electric mixer, beat the butter with the remaining 1 1/2 cups confectioners' sugar and 1/8 teaspoon salt on medium speed until fluffy, about 5 minutes. With the mixer on low speed, beat in the banana and lemon juice.
4. Spread the banana frosting on the cooled cookies and sprinkle the peanuts on top.
Tuesday, April 14, 2009
7-Layer Sliders
7-Layer Sliders
From Every Day with Rachael Ray
September 2008
SERVES 6
Ingredients
8 ounces canned refried beans
2 pounds ground beef sirloin
1 cup beer
1/4 cup grated onion
3 cloves garlic, grated or finely chopped
1 1/2 tablespoons grill seasoning (about 1 1/2 palmfuls)
1 tablespoon chili powder, preferably chipotle (about a palmful)
1 tablespoon smoked sweet paprika (about a palmful)
Extra-virgin olive oil (EVOO), for drizzling
1 hass avocado
1/2 small red onion, finely chopped
2 jalapeño chiles, seeded and finely chopped
3 tablespoons finely chopped cilantro
1 teaspoon grated lime peel, plus juice of 2 limes
Salt
2 yellow tomatoes, seeded and chopped
1/4 cup mustard (eyeball it)
1 cup sour cream
1 tablespoon hot pepper sauce (eyeball it)
1 teaspoon ground cumin (about 1/3 palmful)
6 slices deli pepper jack cheese, quartered
12 mini hamburger buns, split
1 cup shredded romaine lettuce
1/2 cup green olives with pimiento, chopped
1. In a small skillet, heat the beans over medium-low heat; stir in a splash of water.
2. In a large bowl, combine the sirloin, beer, onion, two-thirds of the garlic, the grill seasoning, chili powder and paprika. Divide into 4 equal portions, then form each portion into three 3-inch patties. Drizzle with EVOO.
3. In a small bowl, mash the avocado with half each of the red onion, jalapeños and cilantro. Mash in the lime peel and juice and the remaining one-third of the garlic; season the guacamole with salt. In another small bowl, toss the tomatoes with the mustard and the remaining half of the red onion, jalapeños and cilantro; stir, then season with salt. In another bowl, stir together the sour cream, hot sauce and cumin.
4. Preheat a large grill pan to medium-high. Add the patties and cook, turning once, for 6 minutes for medium. During the last minute of cooking, top each patty with 2 cheese slices and tent with foil to melt.
5. Top each bun bottom with a small spoonful of refried beans, a beef patty, some lettuce, guacamole, salsa, spicy sour cream and a sprinkling of olives; cover with the bun tops. Serve the sliders with any remaining toppings.
From Every Day with Rachael Ray
September 2008
SERVES 6
Ingredients
8 ounces canned refried beans
2 pounds ground beef sirloin
1 cup beer
1/4 cup grated onion
3 cloves garlic, grated or finely chopped
1 1/2 tablespoons grill seasoning (about 1 1/2 palmfuls)
1 tablespoon chili powder, preferably chipotle (about a palmful)
1 tablespoon smoked sweet paprika (about a palmful)
Extra-virgin olive oil (EVOO), for drizzling
1 hass avocado
1/2 small red onion, finely chopped
2 jalapeño chiles, seeded and finely chopped
3 tablespoons finely chopped cilantro
1 teaspoon grated lime peel, plus juice of 2 limes
Salt
2 yellow tomatoes, seeded and chopped
1/4 cup mustard (eyeball it)
1 cup sour cream
1 tablespoon hot pepper sauce (eyeball it)
1 teaspoon ground cumin (about 1/3 palmful)
6 slices deli pepper jack cheese, quartered
12 mini hamburger buns, split
1 cup shredded romaine lettuce
1/2 cup green olives with pimiento, chopped
1. In a small skillet, heat the beans over medium-low heat; stir in a splash of water.
2. In a large bowl, combine the sirloin, beer, onion, two-thirds of the garlic, the grill seasoning, chili powder and paprika. Divide into 4 equal portions, then form each portion into three 3-inch patties. Drizzle with EVOO.
3. In a small bowl, mash the avocado with half each of the red onion, jalapeños and cilantro. Mash in the lime peel and juice and the remaining one-third of the garlic; season the guacamole with salt. In another small bowl, toss the tomatoes with the mustard and the remaining half of the red onion, jalapeños and cilantro; stir, then season with salt. In another bowl, stir together the sour cream, hot sauce and cumin.
4. Preheat a large grill pan to medium-high. Add the patties and cook, turning once, for 6 minutes for medium. During the last minute of cooking, top each patty with 2 cheese slices and tent with foil to melt.
5. Top each bun bottom with a small spoonful of refried beans, a beef patty, some lettuce, guacamole, salsa, spicy sour cream and a sprinkling of olives; cover with the bun tops. Serve the sliders with any remaining toppings.
Don't-Kiss-Me Garlic Burgers
Don't-Kiss-Me Garlic Burgers
From Every Day with Rachael Ray
April 2009
SERVES 4
Prep Time: 10 min
Cook Time: 10 min
Ingredients
4 cloves garlic
1/3 cup fresh basil leaves
2 tablespoons pine nuts
3/4 cup plus 1 tablespoon extra-virgin olive oil
1 onion, thinly sliced
1 pound ground beef chuck
3/4 teaspoon crushed red pepper
Salt
1/2 pound brie cheese, sliced
4 kaiser rolls, split
1. Using a food processor, chop the garlic. Add the basil and pine nuts and, with the machine on, pour in 1/2 cup olive oil and process until almost smooth.
2. In a medium skillet, heat 1/4 cup olive oil over medium heat. Add the onion and cook, stirring occasionally, until softened and browned, 15 minutes.
3. Meanwhile, preheat a grill or grill pan to high. In a medium bowl, combine the beef, crushed red pepper and 1 teaspoon salt. Shape into 4 patties; brush with the remaining 1 tablespoon olive oil, then grill for 5 minutes. Flip and grill for another 5 minutes; top with the cheese for the last 3 minutes of cooking. Grill the rolls until golden.
4. Spread the pesto on the roll bottoms; top each with a beef patty and some onions and cover with a roll top.
From Every Day with Rachael Ray
April 2009
SERVES 4
Prep Time: 10 min
Cook Time: 10 min
Ingredients
4 cloves garlic
1/3 cup fresh basil leaves
2 tablespoons pine nuts
3/4 cup plus 1 tablespoon extra-virgin olive oil
1 onion, thinly sliced
1 pound ground beef chuck
3/4 teaspoon crushed red pepper
Salt
1/2 pound brie cheese, sliced
4 kaiser rolls, split
1. Using a food processor, chop the garlic. Add the basil and pine nuts and, with the machine on, pour in 1/2 cup olive oil and process until almost smooth.
2. In a medium skillet, heat 1/4 cup olive oil over medium heat. Add the onion and cook, stirring occasionally, until softened and browned, 15 minutes.
3. Meanwhile, preheat a grill or grill pan to high. In a medium bowl, combine the beef, crushed red pepper and 1 teaspoon salt. Shape into 4 patties; brush with the remaining 1 tablespoon olive oil, then grill for 5 minutes. Flip and grill for another 5 minutes; top with the cheese for the last 3 minutes of cooking. Grill the rolls until golden.
4. Spread the pesto on the roll bottoms; top each with a beef patty and some onions and cover with a roll top.
Friday, April 10, 2009
Coconut Mango Chicken with Black Beans
Coconut Mango Chicken with Black Beans
From Every Day with Rachael Ray
June-July 2008
SERVES 4
Prep Time: 15 min
Cook Time: 15 min
Ingredients
1 tablespoon vegetable oil
1 pound boneless chicken breast, cut into strips
2 teaspoons ground coriander
1/2 cup chicken broth
1 cup coconut milk
1 mango, peeled and cut into 1/2 inch pieces
Salt and pepper
Two 15-ounce cans black beans, rinsed
2 tablespoons fresh lime juice
1/4 cup chopped mint
1. In a large skillet, heat the oil over high heat. Add the chicken and cook, turning once, until browned, about 3 minutes. Add the coriander, and stir for about 30 seconds. Add the chicken broth, lower the heat and simmer for 3 minutes, scraping up any browned bits; transfer to a plate. Add the coconut milk to the skillet, increase the heat and boil to reduce by half, about 4 minutes. Stir in the mango and cook until warmed through. Return the chicken to the skillet, toss and remove from the heat; season with salt and pepper.
2. Meanwhile, in a medium saucepan, simmer the black beans over low heat. Stir in the lime juice and 3 tablespoons mint.
3. Divide the beans among 4 plates. Top with the chicken and remaining mint.
From Every Day with Rachael Ray
June-July 2008
SERVES 4
Prep Time: 15 min
Cook Time: 15 min
Ingredients
1 tablespoon vegetable oil
1 pound boneless chicken breast, cut into strips
2 teaspoons ground coriander
1/2 cup chicken broth
1 cup coconut milk
1 mango, peeled and cut into 1/2 inch pieces
Salt and pepper
Two 15-ounce cans black beans, rinsed
2 tablespoons fresh lime juice
1/4 cup chopped mint
1. In a large skillet, heat the oil over high heat. Add the chicken and cook, turning once, until browned, about 3 minutes. Add the coriander, and stir for about 30 seconds. Add the chicken broth, lower the heat and simmer for 3 minutes, scraping up any browned bits; transfer to a plate. Add the coconut milk to the skillet, increase the heat and boil to reduce by half, about 4 minutes. Stir in the mango and cook until warmed through. Return the chicken to the skillet, toss and remove from the heat; season with salt and pepper.
2. Meanwhile, in a medium saucepan, simmer the black beans over low heat. Stir in the lime juice and 3 tablespoons mint.
3. Divide the beans among 4 plates. Top with the chicken and remaining mint.
Black Bean-and-Cheese Chicken Fingers
Black Bean-and-Cheese Chicken Fingers
From Every Day with Rachael Ray
March 2009
SERVES 6
Prep Time: 15 min
Cook Time: 25 min
Ingredients
One 9.75-ounce bag corn chips, crushed
4 1/2 teaspoons chili powder
Salt and pepper
1/2 cup flour
2 large eggs
Cooking spray
1 pound chicken breast cutlets, cut crosswise into 1-inch strips
1 cup shredded cheddar cheese
One 15-ounce can black beans, rinsed
3/4 cup sour cream
2 tomatoes, chopped
4 scallions, thinly sliced
1. Preheat the oven to 400°. In a shallow bowl, whisk together the corn chips, 2 teaspoons chili powder, 1 teaspoon salt and 1/4 teaspoon pepper. Add the flour to another shallow bowl. In a third shallow bowl, beat the eggs.
2. Spray a baking sheet with cooking spray. Season the chicken with salt and 1/2 teaspoon chili powder, then coat with the flour. Dip in the eggs, coat with the chip mixture and arrange on the prepared baking sheet. Bake until golden, about 20 minutes. Top with the cheese and bake until melted, about 4 minutes.
3. In a saucepan, combine the black beans, remaining 2 teaspoons chili powder and 1/4 cup sour cream. Cook, mashing, over medium heat until heated through; season with salt.
4. On a platter, top the chicken with the beans, remaining sour cream, tomatoes and scallions.
From Every Day with Rachael Ray
March 2009
SERVES 6
Prep Time: 15 min
Cook Time: 25 min
Ingredients
One 9.75-ounce bag corn chips, crushed
4 1/2 teaspoons chili powder
Salt and pepper
1/2 cup flour
2 large eggs
Cooking spray
1 pound chicken breast cutlets, cut crosswise into 1-inch strips
1 cup shredded cheddar cheese
One 15-ounce can black beans, rinsed
3/4 cup sour cream
2 tomatoes, chopped
4 scallions, thinly sliced
1. Preheat the oven to 400°. In a shallow bowl, whisk together the corn chips, 2 teaspoons chili powder, 1 teaspoon salt and 1/4 teaspoon pepper. Add the flour to another shallow bowl. In a third shallow bowl, beat the eggs.
2. Spray a baking sheet with cooking spray. Season the chicken with salt and 1/2 teaspoon chili powder, then coat with the flour. Dip in the eggs, coat with the chip mixture and arrange on the prepared baking sheet. Bake until golden, about 20 minutes. Top with the cheese and bake until melted, about 4 minutes.
3. In a saucepan, combine the black beans, remaining 2 teaspoons chili powder and 1/4 cup sour cream. Cook, mashing, over medium heat until heated through; season with salt.
4. On a platter, top the chicken with the beans, remaining sour cream, tomatoes and scallions.
Thursday, April 9, 2009
Sweet Peach Chicken and Greens
Sweet Peach Chicken and Greens
From Every Day with Rachael Ray
August 2008
SERVES 4
Prep Time: 15 min
Cook Time: 20 min
Ingredients
1 1/2 cups peach jam
3 tablespoons honey
2 tablespoons Dijon mustard
3 skinless, boneless chicken breasts (about 2 pounds)
Salt and pepper
2 carrots
3 white peaches, thinly sliced
1 yellow bell pepper, thinly sliced
1 red bell pepper, thinly sliced
One 10-ounce bag mixed greens
1. In a large nonstick skillet, simmer the jam, honey and mustard, stirring, over medium-low heat. Season the chicken with salt and pepper and cook in the skillet, turning frequently with tongs, until cooked through, 15 to 20 minutes.
2. Using a vegetable peeler, shave the carrots into ribbons into a large bowl. Add the peaches, bell peppers and greens.
3. Transfer the chicken to a cutting board and slice into strips, then return to the skillet, stirring to coat. Add the chicken and glaze to the vegetables; season with salt and pepper and toss.
From Every Day with Rachael Ray
August 2008
SERVES 4
Prep Time: 15 min
Cook Time: 20 min
Ingredients
1 1/2 cups peach jam
3 tablespoons honey
2 tablespoons Dijon mustard
3 skinless, boneless chicken breasts (about 2 pounds)
Salt and pepper
2 carrots
3 white peaches, thinly sliced
1 yellow bell pepper, thinly sliced
1 red bell pepper, thinly sliced
One 10-ounce bag mixed greens
1. In a large nonstick skillet, simmer the jam, honey and mustard, stirring, over medium-low heat. Season the chicken with salt and pepper and cook in the skillet, turning frequently with tongs, until cooked through, 15 to 20 minutes.
2. Using a vegetable peeler, shave the carrots into ribbons into a large bowl. Add the peaches, bell peppers and greens.
3. Transfer the chicken to a cutting board and slice into strips, then return to the skillet, stirring to coat. Add the chicken and glaze to the vegetables; season with salt and pepper and toss.
Green Rice with Chicken, Peas and Almonds
Green Rice with Chicken, Peas and Almonds
From Every Day with Rachael Ray
October 2006
FOUR SERVINGS
Prep Time: 15 min
Cook Time: 30 min
Ingredients
2 medium onions, coarsely chopped
1/2 cup flat-leaf parsley
1/4 cup extra-virgin olive oil
2 cups long-grain rice
3 1/2 cups chicken broth
1 pound chicken tenders, halved crosswise
Salt and freshly ground pepper
1 cup frozen peas, thawed
1/2 cup slivered almonds, lightly toasted
Juice of 1 lime
1. Pulse the onions and parsley in a food processor until finely chopped. In a large, heavy saucepan, heat 2 tablespoons olive oil over medium heat, add the onion mixture and cook for 3 minutes. Stir in the rice and broth and bring to a boil. Lower the heat, cover and simmer for 15 minutes.
2. Meanwhile, add the remaining 2 tablespoons olive oil to the skillet. Season the chicken with salt and pepper and add to the skillet. Cook the chicken for about 3 minutes on each side. Add to the rice along with the peas and half of the almonds. Cover the rice and cook until heated through, about 5 minutes. Stir in the lime juice; season with salt and pepper to taste. Spoon into bowls and top with the remaining almonds.
From Every Day with Rachael Ray
October 2006
FOUR SERVINGS
Prep Time: 15 min
Cook Time: 30 min
Ingredients
2 medium onions, coarsely chopped
1/2 cup flat-leaf parsley
1/4 cup extra-virgin olive oil
2 cups long-grain rice
3 1/2 cups chicken broth
1 pound chicken tenders, halved crosswise
Salt and freshly ground pepper
1 cup frozen peas, thawed
1/2 cup slivered almonds, lightly toasted
Juice of 1 lime
1. Pulse the onions and parsley in a food processor until finely chopped. In a large, heavy saucepan, heat 2 tablespoons olive oil over medium heat, add the onion mixture and cook for 3 minutes. Stir in the rice and broth and bring to a boil. Lower the heat, cover and simmer for 15 minutes.
2. Meanwhile, add the remaining 2 tablespoons olive oil to the skillet. Season the chicken with salt and pepper and add to the skillet. Cook the chicken for about 3 minutes on each side. Add to the rice along with the peas and half of the almonds. Cover the rice and cook until heated through, about 5 minutes. Stir in the lime juice; season with salt and pepper to taste. Spoon into bowls and top with the remaining almonds.
Orange-Balsamic Chicken with Asparagus, Green Beans and Polenta
Orange-Balsamic Chicken with Asparagus, Green Beans and Polenta
From Every Day with Rachael Ray
April 2009
SERVES 4
Ingredients
4 pieces skinless, boneless chicken breast
Salt and pepper
2 tablespoons extra-virgin olive oil (EVOO)
1/2 pound thin green beans, ends trimmed
1 small bunch asparagus, trimmed and tops halved on an angle
2 1/2 cups chicken broth, plus more if needed
11/2 cups milk
1 teaspoon grated peel and the juice of 1 orange
1 cup quick-cooking polenta
4 tablespoons butter
2 tablespoons flour
2 tablespoons balsamic vinegar
1. Season the chicken with salt and pepper. In a large skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the chicken and cook, turning once, for 12 minutes. Transfer to a plate and cover with foil. Reserve the skillet.
2. Meanwhile, fill a medium saucepan with enough water to reach a depth of 2 inches; bring to a boil and salt it. Add the green beans and cook for 3 minutes, then add the asparagus and cook for 2 minutes; drain.
3. In another saucepan, bring 1 1/2 cups chicken broth, the milk and orange peel to a boil. Whisk in the polenta and cook for 2 minutes for a creamy consistency, whisking in a little more broth if needed. Whisk in 2 tablespoons butter and cover to keep warm.
4. In the reserved skillet, melt the remaining 2 tablespoons butter. Whisk in the flour and cook for 1 minute. Whisk in the vinegar, then the orange juice, then the remaining 1 cup chicken broth; simmer until slightly reduced, 2 to 3 minutes. Stir in any juices from the chicken; season with salt and pepper.
5. Slice the chicken thinly on an angle. To serve, mound the polenta in shallow bowls or onto plates and top with the asparagus, green beans and chicken. Drizzle the orange-balsamic sauce on top.
From Every Day with Rachael Ray
April 2009
SERVES 4
Ingredients
4 pieces skinless, boneless chicken breast
Salt and pepper
2 tablespoons extra-virgin olive oil (EVOO)
1/2 pound thin green beans, ends trimmed
1 small bunch asparagus, trimmed and tops halved on an angle
2 1/2 cups chicken broth, plus more if needed
11/2 cups milk
1 teaspoon grated peel and the juice of 1 orange
1 cup quick-cooking polenta
4 tablespoons butter
2 tablespoons flour
2 tablespoons balsamic vinegar
1. Season the chicken with salt and pepper. In a large skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the chicken and cook, turning once, for 12 minutes. Transfer to a plate and cover with foil. Reserve the skillet.
2. Meanwhile, fill a medium saucepan with enough water to reach a depth of 2 inches; bring to a boil and salt it. Add the green beans and cook for 3 minutes, then add the asparagus and cook for 2 minutes; drain.
3. In another saucepan, bring 1 1/2 cups chicken broth, the milk and orange peel to a boil. Whisk in the polenta and cook for 2 minutes for a creamy consistency, whisking in a little more broth if needed. Whisk in 2 tablespoons butter and cover to keep warm.
4. In the reserved skillet, melt the remaining 2 tablespoons butter. Whisk in the flour and cook for 1 minute. Whisk in the vinegar, then the orange juice, then the remaining 1 cup chicken broth; simmer until slightly reduced, 2 to 3 minutes. Stir in any juices from the chicken; season with salt and pepper.
5. Slice the chicken thinly on an angle. To serve, mound the polenta in shallow bowls or onto plates and top with the asparagus, green beans and chicken. Drizzle the orange-balsamic sauce on top.
Saturday, April 4, 2009
Walnut-Pesto-Crusted Turkey
Walnut-Pesto-Crusted Turkey
From Every Day with Rachael Ray
April 2009
SERVES 6
Prep Time: 15 min
Cook Time: 15 min
Ingredients
2 large eggs
1/2 cup store-bought pesto
1 cup walnuts, finely ground
3/4 cup breadcrumbs
4 turkey breast cutlets
3 tablespoons extra-virgin olive oil
Lemon wedges, for serving
1. In a medium bowl, beat the eggs. Add the pesto to a second medium bowl. In a third bowl, mix the walnuts and breadcrumbs. Add the turkey cutlets to the pesto, turning to coat. Working with one at a time, dip the cutlets into the walnut mixture, then the eggs, then the walnut mixture again to coat.
2. In a large skillet, heat the olive oil over medium heat. Add the cutlets, lower the heat to low and cook, turning once, until golden-brown, 5 to 6 minutes on each side; serve with the lemon wedges.
From Every Day with Rachael Ray
April 2009
SERVES 6
Prep Time: 15 min
Cook Time: 15 min
Ingredients
2 large eggs
1/2 cup store-bought pesto
1 cup walnuts, finely ground
3/4 cup breadcrumbs
4 turkey breast cutlets
3 tablespoons extra-virgin olive oil
Lemon wedges, for serving
1. In a medium bowl, beat the eggs. Add the pesto to a second medium bowl. In a third bowl, mix the walnuts and breadcrumbs. Add the turkey cutlets to the pesto, turning to coat. Working with one at a time, dip the cutlets into the walnut mixture, then the eggs, then the walnut mixture again to coat.
2. In a large skillet, heat the olive oil over medium heat. Add the cutlets, lower the heat to low and cook, turning once, until golden-brown, 5 to 6 minutes on each side; serve with the lemon wedges.
Bacon-Wrapped Chicken Salad
Bacon-Wrapped Chicken Salad
From Every Day with Rachael Ray
April 2009
SERVES 4
Prep Time: 20 min
Cook Time: 15 min
Ingredients
8 slices bacon
4 skinless, boneless chicken breast halves
Salt and pepper
Juice of 1 lime
1 1/2 tablespoons extra-virgin olive oil
2 romaine hearts, torn into bite-size pieces
1/2 pint cherry tomatoes, halved
2 avocados, thinly sliced
4 ounces pepper jack cheese, shredded
1 bunch chives, snipped
1. In a large skillet, fry the bacon over medium heat until lightly golden but still soft; drain. Pour out the excess fat, reserving the skillet.
2. Season the chicken with salt and pepper. Wrap two strips of bacon around each chicken breast and secure with toothpicks.
3. Heat the reserved skillet over medium heat. Add the chicken, cover and cook, turning once, until golden, 5 to 6 minutes on each side. Transfer to a cutting board and let rest for 5 minutes; discard the toothpicks.
4. Meanwhile, in a large bowl, whisk together the lime juice and olive oil. Add the lettuce, tomatoes, avocados, pepper jack and chives, season with salt and pepper and toss. Divide among serving plates and top with the chicken.
From Every Day with Rachael Ray
April 2009
SERVES 4
Prep Time: 20 min
Cook Time: 15 min
Ingredients
8 slices bacon
4 skinless, boneless chicken breast halves
Salt and pepper
Juice of 1 lime
1 1/2 tablespoons extra-virgin olive oil
2 romaine hearts, torn into bite-size pieces
1/2 pint cherry tomatoes, halved
2 avocados, thinly sliced
4 ounces pepper jack cheese, shredded
1 bunch chives, snipped
1. In a large skillet, fry the bacon over medium heat until lightly golden but still soft; drain. Pour out the excess fat, reserving the skillet.
2. Season the chicken with salt and pepper. Wrap two strips of bacon around each chicken breast and secure with toothpicks.
3. Heat the reserved skillet over medium heat. Add the chicken, cover and cook, turning once, until golden, 5 to 6 minutes on each side. Transfer to a cutting board and let rest for 5 minutes; discard the toothpicks.
4. Meanwhile, in a large bowl, whisk together the lime juice and olive oil. Add the lettuce, tomatoes, avocados, pepper jack and chives, season with salt and pepper and toss. Divide among serving plates and top with the chicken.
Friday, April 3, 2009
Hot-Sauce Chicken with Grilled Green Beans
Hot-Sauce Chicken with Grilled Green Beans
From Every Day with Rachael Ray
April 2009
SERVES 4
Prep Time: 15 min (plus marinating)
Cook Time: 20 min
Ingredients
1/4 cup extra-virgin olive oil
1 clove garlic, smashed and peeled
Strips of peel and juice of 1/2 lemon
2 tablespoons hot pepper sauce
1 1/2 tablespoons sugar
2 pounds skinless, boneless chicken thighs, halved
Salt and pepper
1 pound green beans, trimmed
1 red onion, thickly sliced crosswise
1. In a measuring cup, stir together 3 tablespoons olive oil, the garlic, lemon peel, lemon juice, hot sauce and sugar until the sugar dissolves. Pour all but 1/4 cup of the marinade into a large bowl. Season the chicken with salt and pepper, add to the bowl and toss to coat. Cover and let marinate for 30 minutes.
2. Meanwhile, in a large saucepan of boiling, salted water, cook the green beans until crisp-tender, about 2 minutes; drain.
3. Heat a grill pan over medium-high heat. Working in batches, grill the chicken, turning once, until cooked through, about 5 minutes. Transfer to a serving platter and drizzle with the reserved 1/4 cup marinade; toss to coat. Cover to keep warm.
4. Heat the grill pan over medium-high heat. In a small bowl, drizzle the onion with the remaining 1 tablespoon olive oil. Grill the onion, turning occasionally, until tender, about 5 minutes; transfer to the platter. Add the green beans to the grill pan and cook until lightly charred, about 2 minutes; transfer to the serving platter. Lightly toss the chicken with the vegetables and season with salt and pepper.
From Every Day with Rachael Ray
April 2009
SERVES 4
Prep Time: 15 min (plus marinating)
Cook Time: 20 min
Ingredients
1/4 cup extra-virgin olive oil
1 clove garlic, smashed and peeled
Strips of peel and juice of 1/2 lemon
2 tablespoons hot pepper sauce
1 1/2 tablespoons sugar
2 pounds skinless, boneless chicken thighs, halved
Salt and pepper
1 pound green beans, trimmed
1 red onion, thickly sliced crosswise
1. In a measuring cup, stir together 3 tablespoons olive oil, the garlic, lemon peel, lemon juice, hot sauce and sugar until the sugar dissolves. Pour all but 1/4 cup of the marinade into a large bowl. Season the chicken with salt and pepper, add to the bowl and toss to coat. Cover and let marinate for 30 minutes.
2. Meanwhile, in a large saucepan of boiling, salted water, cook the green beans until crisp-tender, about 2 minutes; drain.
3. Heat a grill pan over medium-high heat. Working in batches, grill the chicken, turning once, until cooked through, about 5 minutes. Transfer to a serving platter and drizzle with the reserved 1/4 cup marinade; toss to coat. Cover to keep warm.
4. Heat the grill pan over medium-high heat. In a small bowl, drizzle the onion with the remaining 1 tablespoon olive oil. Grill the onion, turning occasionally, until tender, about 5 minutes; transfer to the platter. Add the green beans to the grill pan and cook until lightly charred, about 2 minutes; transfer to the serving platter. Lightly toss the chicken with the vegetables and season with salt and pepper.
Tangy Tuna Panini
Tangy Tuna Panini
From Every Day with Rachael Ray
April 2009
SERVES 4
Prep Time: 25 min
Cook Time: 6 min
Ingredients
Two 6-ounce cans tuna packed in oil, drained
½ cup extra-virgin olive oil, plus more for brushing
Grated peel of 1 lemon, plus juice of 1/2 lemon
1/2 cup finely chopped red onion
1 rib celery, finely chopped
2 tablespoons finely chopped sun-dried tomatoes
Salt and pepper
8 slices country bread
16 pepperoncini, halved lengthwise
4 large eggs
1. Preheat a panini press. In a medium bowl, flake the tuna. Stir in 1/4 cup olive oil, the lemon peel, lemon juice, onion, celery and sun-dried tomatoes; season with salt and pepper.
2. Brush each slice of bread on one side with olive oil and place oiled side down on a work surface. Divide the tuna salad among 4 slices, making a well in the center. Top the tuna salad with the pepperoncini.
3. In a small nonstick skillet, heat the remaining 1/4 cup olive oil over high heat. One at a time, fry the eggs just until the egg whites set, about 1 minute each. Set one egg sunny-side up on top of the tuna and pepperoncini, aligning the yolk with the well. Set the remaining bread slices in place, oiled side up.
4. Working in batches, grill the sandwiches in the panini press until the bread is crisp and golden, about 1 minute.
From Every Day with Rachael Ray
April 2009
SERVES 4
Prep Time: 25 min
Cook Time: 6 min
Ingredients
Two 6-ounce cans tuna packed in oil, drained
½ cup extra-virgin olive oil, plus more for brushing
Grated peel of 1 lemon, plus juice of 1/2 lemon
1/2 cup finely chopped red onion
1 rib celery, finely chopped
2 tablespoons finely chopped sun-dried tomatoes
Salt and pepper
8 slices country bread
16 pepperoncini, halved lengthwise
4 large eggs
1. Preheat a panini press. In a medium bowl, flake the tuna. Stir in 1/4 cup olive oil, the lemon peel, lemon juice, onion, celery and sun-dried tomatoes; season with salt and pepper.
2. Brush each slice of bread on one side with olive oil and place oiled side down on a work surface. Divide the tuna salad among 4 slices, making a well in the center. Top the tuna salad with the pepperoncini.
3. In a small nonstick skillet, heat the remaining 1/4 cup olive oil over high heat. One at a time, fry the eggs just until the egg whites set, about 1 minute each. Set one egg sunny-side up on top of the tuna and pepperoncini, aligning the yolk with the well. Set the remaining bread slices in place, oiled side up.
4. Working in batches, grill the sandwiches in the panini press until the bread is crisp and golden, about 1 minute.
Brunch Panini
Brunch Panini
From Every Day with Rachael Ray
April 2009
SERVES 4
Prep Time: 10 min
Cook Time: 6 min
Ingredients
8 ounces provolone cheese, sliced
8 slices country bread
16 slices prosciutto (about 8 ounces)
1/4 cup raspberry jam
4 large eggs
3 tablespoons melted butter
1. Preheat a panini press. Divide half the cheese among 4 slices of the bread, then top with the prosciutto; spread 1 tablespoon jam on each and top with the remaining cheese. Set the remaining bread slices in place.
2. In a shallow bowl, beat the eggs with the butter. Working in batches, dip both sides of each sandwich in the egg mixture and place in the panini press. Grill until the bread is crisp and golden, about 3 minutes.
From Every Day with Rachael Ray
April 2009
SERVES 4
Prep Time: 10 min
Cook Time: 6 min
Ingredients
8 ounces provolone cheese, sliced
8 slices country bread
16 slices prosciutto (about 8 ounces)
1/4 cup raspberry jam
4 large eggs
3 tablespoons melted butter
1. Preheat a panini press. Divide half the cheese among 4 slices of the bread, then top with the prosciutto; spread 1 tablespoon jam on each and top with the remaining cheese. Set the remaining bread slices in place.
2. In a shallow bowl, beat the eggs with the butter. Working in batches, dip both sides of each sandwich in the egg mixture and place in the panini press. Grill until the bread is crisp and golden, about 3 minutes.
Thursday, April 2, 2009
Alfredo Potato Finger Fries
Alfredo Potato Finger Fries
Rachael Ray
* 2 pounds fingerling potatoes, halved
* 1/2 stick butter
* 1 clove garlic, crushed
* Salt and ground black pepper
* 1/4 cup Parmigiano Reggiano, grated
Yields: 4 servings
Preparation
Preheat oven to 425˚F.
In a large pot, cover the fingerling potatoes with cold, salted water and bring up to a boil, Cook until just tender, about 8 minutes, then drain.
Step
While the potatoes cook, melt the butter in a small pot with the garlic and cook over medium-low heat for about 4-5 minutes. Pour the melted butter onto a baking sheet then place the potatoes on top, cut side-down. Roast until deeply golden brown, about 20 minutes.
Remove from the oven and flip them over with a spatula. Season with some salt and sprinkle with Parmigiano and lots of black pepper. Return the potatoes to the oven for 5 more minutes until the cheese is melted. Serve alongside Marsala Mushroom Burgers.
Rachael Ray
* 2 pounds fingerling potatoes, halved
* 1/2 stick butter
* 1 clove garlic, crushed
* Salt and ground black pepper
* 1/4 cup Parmigiano Reggiano, grated
Yields: 4 servings
Preparation
Preheat oven to 425˚F.
In a large pot, cover the fingerling potatoes with cold, salted water and bring up to a boil, Cook until just tender, about 8 minutes, then drain.
Step
While the potatoes cook, melt the butter in a small pot with the garlic and cook over medium-low heat for about 4-5 minutes. Pour the melted butter onto a baking sheet then place the potatoes on top, cut side-down. Roast until deeply golden brown, about 20 minutes.
Remove from the oven and flip them over with a spatula. Season with some salt and sprinkle with Parmigiano and lots of black pepper. Return the potatoes to the oven for 5 more minutes until the cheese is melted. Serve alongside Marsala Mushroom Burgers.
Marsala Mushroom Burgers
Marsala Mushroom Burgers
Rachael Ray
* 3/4 pound ground sirloin
* 3/4 pound ground veal
* 2 cloves garlic, grated
* 1/2 teaspoon allspice or nutmeg
* Salt and ground black pepper
* 1/4 cup parsley, finely chopped
* 3 tablespoons EVOO – Extra Virgin Olive Oil, divided
* 4 portabello mushroom caps, thinly sliced
* 2 tablespoons thyme, chopped
* 1/2 cup Marsala wine
* 4 plain kaiser or ciabatta rolls
Yields: 4 servings
Preparation
In a large mixing bowl, combine the ground meats with the garlic, spices and chopped parsley. Score the meat into 4 equal portions then form patties.
Step
Preheat a large, nonstick skillet with 1 tablespoon EVOO. Add the patties to the hot skillet and cook about 3-4 minutes per side.
Step
Meanwhile, heat another large skillet over high heat with the remaining EVOO. Let the oil get hot, then add the mushrooms and sauté until golden brown. Toss in thyme and douse the mushrooms with the Marsala. Cook until reduced.
While the burgers and mushroom are cooking, spilt the rolls and toast them under the broiler.
To assemble, place a patty inside each bun and top each burger with some Marsala mushrooms. Serve with Alfredo Potato Finger Fries alongside.
Rachael Ray
* 3/4 pound ground sirloin
* 3/4 pound ground veal
* 2 cloves garlic, grated
* 1/2 teaspoon allspice or nutmeg
* Salt and ground black pepper
* 1/4 cup parsley, finely chopped
* 3 tablespoons EVOO – Extra Virgin Olive Oil, divided
* 4 portabello mushroom caps, thinly sliced
* 2 tablespoons thyme, chopped
* 1/2 cup Marsala wine
* 4 plain kaiser or ciabatta rolls
Yields: 4 servings
Preparation
In a large mixing bowl, combine the ground meats with the garlic, spices and chopped parsley. Score the meat into 4 equal portions then form patties.
Step
Preheat a large, nonstick skillet with 1 tablespoon EVOO. Add the patties to the hot skillet and cook about 3-4 minutes per side.
Step
Meanwhile, heat another large skillet over high heat with the remaining EVOO. Let the oil get hot, then add the mushrooms and sauté until golden brown. Toss in thyme and douse the mushrooms with the Marsala. Cook until reduced.
While the burgers and mushroom are cooking, spilt the rolls and toast them under the broiler.
To assemble, place a patty inside each bun and top each burger with some Marsala mushrooms. Serve with Alfredo Potato Finger Fries alongside.
Chicken, bean and vegetable soup
Chicken, bean and vegetable soup
Makes 6, 2-cup servings
1 T. olive oil or canola oil
1 yellow onion, diced
2 carrots, diced
2 celery ribs, diced
1 zucchini, in bite-sized quarters
1 yellow squash, in bite-sized quarters
1 bunch of dark leafy greens, such as kale or collards, stems removed and leaves chopped
1 T. chili powder
2 tsp. cumin
¼ tsp cinnamon
1 chopped chipotle pepper, less or more to taste (optional)
1 T. of vinegar or lemon juice
½ to 1 tsp. black pepper
1 to 2 tsp salt
1 14.5oz can no-salt added diced tomatoes, with juice
2 cups beans (we used canned white beans, drained and rinsed)
2 cups shredded chicken or other leftover meat
Leftover juice from roasting chicken with solid fat removed or 1 chicken or vegetable bouillon cube.
Heat soup pot on medium heat. Add oil. Add onion, carrots and celery. Cover and cook 10 to 15 minutes, stirring occasionally, until onion is translucent. Reduce heat if mixture sticks to the pan. Add chopped zucchini, yellow squash and dark greens. Cook until greens are wilted, stirring occasionally.
Add chili powder, cumin, cinnamon, optional chipotle pepper, vinegar or lemon juice, black pepper and salt. Stir to coat vegetables, and cook for 2-5 minutes. Stir in tomatoes, beans and chicken.
Bring 6 cups of water to a boil and pour over vegetable, chicken and bean mixture. Stir in reserved chicken drippings or bouillon cube. Simmer for 15 to 30 minutes. Wait 5 minutes before serving. Season with salt and pepper to taste.
Optional garnishes include yogurt or cottage cheese, lime, grated cheddar cheese, chopped cilantro and green onions, or a handful or tortilla chips -9 to 14 chips.
Makes 6, 2-cup servings
1 T. olive oil or canola oil
1 yellow onion, diced
2 carrots, diced
2 celery ribs, diced
1 zucchini, in bite-sized quarters
1 yellow squash, in bite-sized quarters
1 bunch of dark leafy greens, such as kale or collards, stems removed and leaves chopped
1 T. chili powder
2 tsp. cumin
¼ tsp cinnamon
1 chopped chipotle pepper, less or more to taste (optional)
1 T. of vinegar or lemon juice
½ to 1 tsp. black pepper
1 to 2 tsp salt
1 14.5oz can no-salt added diced tomatoes, with juice
2 cups beans (we used canned white beans, drained and rinsed)
2 cups shredded chicken or other leftover meat
Leftover juice from roasting chicken with solid fat removed or 1 chicken or vegetable bouillon cube.
Heat soup pot on medium heat. Add oil. Add onion, carrots and celery. Cover and cook 10 to 15 minutes, stirring occasionally, until onion is translucent. Reduce heat if mixture sticks to the pan. Add chopped zucchini, yellow squash and dark greens. Cook until greens are wilted, stirring occasionally.
Add chili powder, cumin, cinnamon, optional chipotle pepper, vinegar or lemon juice, black pepper and salt. Stir to coat vegetables, and cook for 2-5 minutes. Stir in tomatoes, beans and chicken.
Bring 6 cups of water to a boil and pour over vegetable, chicken and bean mixture. Stir in reserved chicken drippings or bouillon cube. Simmer for 15 to 30 minutes. Wait 5 minutes before serving. Season with salt and pepper to taste.
Optional garnishes include yogurt or cottage cheese, lime, grated cheddar cheese, chopped cilantro and green onions, or a handful or tortilla chips -9 to 14 chips.
Baked Herb Chicken
Baked Herb Chicken
More With Less Cookbook
Serves 6
325F
1 ¼ hrs
Preheat oven to 325F
Arrange in 9x13” baking pan:
1 3-lb fryer, cut up
Combine and pour over:
1 can mushroom soup
1tsp grated lemon rind
2 T. lemon juice
1/2t. salt
1/4t. basil
1/4t. oregano
Bake uncovered 1 ¼ hours. Serve with hot cooked rice
Notes: bake at 250F for 2 ½-3hours-makes a good Sunday chicken dinner.
More With Less Cookbook
Serves 6
325F
1 ¼ hrs
Preheat oven to 325F
Arrange in 9x13” baking pan:
1 3-lb fryer, cut up
Combine and pour over:
1 can mushroom soup
1tsp grated lemon rind
2 T. lemon juice
1/2t. salt
1/4t. basil
1/4t. oregano
Bake uncovered 1 ¼ hours. Serve with hot cooked rice
Notes: bake at 250F for 2 ½-3hours-makes a good Sunday chicken dinner.
Wednesday, April 1, 2009
Dutch Apple Bread
Dutch Apple Bread
More With Less Cookbook
Makes 1 loaf
350F
55 min.
Preheat oven to 350F
Cream together:
1/2c. margarine
1c. sugar
Add and beat well:
2 eggs
1 tsp. vanilla
Combine separately:
2 c. flour
1t. soda
1/2t. salt
Add dry ingredients alternately with:
1/3c. sour milk or orange juice
Fold in:
1c. chopped apples
1/3c. chopped walnuts
Bake in greased 9x5” loaf pan for 55 minutes, or until loaf tests done.
Notes: you can add chopped cranberries
More With Less Cookbook
Makes 1 loaf
350F
55 min.
Preheat oven to 350F
Cream together:
1/2c. margarine
1c. sugar
Add and beat well:
2 eggs
1 tsp. vanilla
Combine separately:
2 c. flour
1t. soda
1/2t. salt
Add dry ingredients alternately with:
1/3c. sour milk or orange juice
Fold in:
1c. chopped apples
1/3c. chopped walnuts
Bake in greased 9x5” loaf pan for 55 minutes, or until loaf tests done.
Notes: you can add chopped cranberries
Rye Bread
Rye Bread
More With Less Cookbook
Makes 2 loaves
350F
35-40 min.
Dissolve in large bowl:
1pkg. dry yeast in
1c. warm water
Add:
1c. scalded milk, cooled
1 T. salt
2T. melted fat or oil
2T. molasses or brown sugar
2C. fine rye flour
Beat until smooth. Slowly blend in:
4 ½ c. white flour
Turn dough onto floured surface. Knead 5-10 minutes. Let rest 20 minutes. Punch down and divide dough into 2 equal portions; shape into loaves. Place in greased bread pans, cover and let rise until double. Bake at 350F for 35-40 minutes. Butter tops after removing from oven.
More With Less Cookbook
Makes 2 loaves
350F
35-40 min.
Dissolve in large bowl:
1pkg. dry yeast in
1c. warm water
Add:
1c. scalded milk, cooled
1 T. salt
2T. melted fat or oil
2T. molasses or brown sugar
2C. fine rye flour
Beat until smooth. Slowly blend in:
4 ½ c. white flour
Turn dough onto floured surface. Knead 5-10 minutes. Let rest 20 minutes. Punch down and divide dough into 2 equal portions; shape into loaves. Place in greased bread pans, cover and let rise until double. Bake at 350F for 35-40 minutes. Butter tops after removing from oven.
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