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Monday: Our Countdown to Kick-Off Begins with Jesse Palmer & Slow-Cooker Buffalo Chicken Sliders

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WEEKLY GROCERY LIST:

Here's a list of all the ingredients you'll need to cook along with Rachael this week.
Watch the show or check back online each day for complete recipes.

Print the Grocery List | Jump straight to: Monday | Tuesday | Wednesday | Thursday | Friday

MONDAY

January 26, 2015

Kelsey Nixon’s Slow Cooker Shredded Buffalo Chicken Sliders with Blue Cheese Aioli and Celery Leaves

  • 3/4 cup hot sauce (I like Franks Hot Sauce)

  • 1/4 cup Worcestershire sauce
  • 2 tablespoons molasses
  • 3 cloves garlic, minced
  • 1 yellow onion, diced
  • 1 14-ounce can tomato sauce
  • 2 pounds boneless, skinless chicken thighs
  • Salt and freshly ground pepper
  • 12 slider buns, split and toasted
  • Celery leaves, for serving

  • For the Blue Cheese Aioli:
  • 1/2 cup crumbled blue cheese
  • 1/3 cup mayonnaise
  • 1 teaspoon fresh thyme leaves
  • 1 clove garlic, minced
  • 2 tablespoons lemon juice
  •  

Kelsey Nixon’s Slow Cooker Chicken Meatball Parmesan

  • For the Tomato sauce:

  • 1/4 cup extra-virgin olive oil
  • 1 large yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1 28-ounce can crushed tomatoes
  • 1 28-ounce can San Marzano whole plum tomatoes
  • 1/4 cup chopped fresh basil
  • Kosher salt and cracked black pepper

  • For the Meatballs:
  • 3 tablespoons milk
  • 1 large egg, beaten
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1/4 cup seasoned breadcrumbs
  • 1 1/2 tablespoons chopped fresh oregano leaves
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cracked black pepper
  • 1 pound ground chicken
  • 4 cups marinara sauce, store bought or homemade (see recipe below)
  • 4 cups parmesan cream sauce (see recipe below)

  • For the Sandwiches:
  • 6 hero rolls, split
  • 6 ounces mozzarella cheese, grated (about 1 1/2 cups)
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup fresh basil, torn
  •  

Kelsey Nixon’s Slow Cooker Italian Hero Dip

  • 2 16-ounce cartons sour cream

  • 1 1/2 cups finely shredded provolone cheese (6 ounces)
  • 1 1/4 cups mayonnaise
  • 8 ounces cream cheese, cut up
  • 1 cup scallions, thinly sliced
  • 4 ounces salami, chopped
  • 4 ounces ham, chopped
  • 1/2 cup pepperoncini
  • 1/2 cup cherry tomatoes, roughly chopped
  •  

Beef & Burgundy Burger

  • 8 slices lean bacon

  • 2 tablespoons butter
  • 3/4 pound sliced mushrooms
  • 2 tablespoons chopped thyme
  • 3 shallots, halved and thinly sliced lengthwise
  • Salt and pepper
  • 1 cup veal or beef stock
  • 1 1/2 pounds 80% lean ground beef
  • About 1/3 cup red wine, preferably Burgundy style
  • 3 tablespoons grated onion
  • 2 tablespoons finely chopped flat-leaf parsley
  • 2 tablespoons olive oil
  • 1 tablespoon Worcestershire sauce
  • 8 slices Gruyère or Swiss
  • 4 brioche buns or 8 thick slices French bread, toasted
  •  

TUESDAY

January 27, 2015

Chicken Sausage with Roasted Rapini

  • 1 large bunch rapini (broccoli rabe), trimmed

  • 1/4 cup olive oil
  • 5 to 6 garlic cloves, chopped or thinly sliced
  • 2 Fresno or red jalapeño chili peppers, finely chopped or 1 rounded teaspoon crushed red pepper flakes
  • 1 teaspoon fennel seed
  • Freshly grated or ground nutmeg to taste
  • 1 1/2 to 2 pounds spiral or link chicken sausage with broccoli rabe or Italian-style chicken sausage
  • Splash of lemon juice, dry white wine or vermouth (about 2 tablespoons)
  • Warm, crusty bread, for serving
  •  

WEDNESDAY

January 28, 2015

Touchdown Tex Mex Cheeseball Football

  • 1 8-ounce brick cream cheese, softened

  • 1/2 cup sour cream
  • 1 cup Mexican cheese blend
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon dried oregano
  • Salt and pepper
  • 1/2 small red onion, minced
  • 1/4 cup pickled jalapeños, chopped
  • A handful of cilantro, chopped
  • Juice of 1/2 lime
  • 2 cups tortilla chips plus additional for serving
  • Olives, for garnish
  • Red and green bell pepper slices, for garnish
  •  

PB&J Cheeseball

  • 1 8-ounce brick cream cheese, softened

  • 1 cup peanut butter, chunky or smooth
  • 1/4 cup sour cream
  • 1/4 cup chunky strawberry jam
  • 2 tablespoons honey
  • 1/4 teaspoon salt
  • 1 cup salted peanuts, crushed
  •  

Honey Mustard Pretzel-Crusted Chicken Fingers

  • For the Honey Mustard Pretzel-Crusted Chicken Fingers:

  • 1 1-pound package of chicken tenders
  • Salt and pepper
  • 1/4 cup honey
  • 1/2 cup Dijon mustard
  • 1 5-ounce bag pretzels, any shape
  • 1 tablespoon fresh thyme, chopped
  • Olive oil cooking spray

  • For the Honey-Dijon Barbecue Sauce:
  • 1 tablespoon olive oil or canola oil
  • 1/4 cup grated onion
  • 2 large cloves garlic, finely chopped or grated
  • 3 tablespoons cider vinegar
  • 3 tablespoons Worcestershire sauce
  • 1/4 cup Acacia or clover honey
  • 1/3 cup Dijon mustard
  • 1 cup tomato sauce
  • Coarse black pepper, to taste
  • Hot sauce, to taste

  • For the Jicama and Apple Slaw:
  • 2 tablespoons cider vinegar
  • Juice of 1/2 lemon
  • 3 tablespoons grated onion
  • 3 tablespoons honey, Acacia or light clover
  • 3 tablespoons vegetable or canola oil
  • 1 teaspoon celery seed
  • Salt and pepper
  • 1 small to medium jicama root, peeled and cut into thin sticks
  • 1 large Honeycrisp apple, peeled and cut into sticks
  • 2 ribs celery and leafy tops, cut into matchsticks
  • 1 carrot, cut into matchsticks
  •  

Buffalo Cheeseball Football

  • 1 8-ounce brick cream cheese, softened

  • 1/4 cup sour cream
  • 1/2 cup blue cheese crumbles
  • 1 cup cooked chicken
  • 1/4 cup hot sauce
  • 1 stalk celery, finely diced
  • 1 carrot, finely diced
  • 1/2 small red onion, minced
  • 1 clove garlic, grated
  • 2 cups pretzels
  • Chips, carrot sticks and celery, for serving
  •  

Bacon, Cheddar and Ranch Cheeseball

  • 1 8-ounce brick cream cheese, softened

  • 1/2 cup sour cream
  • 1 cup sharp New York cheddar, shredded
  • A small handful fresh chives, finely chopped, plus more for garnish
  • A small handful fresh dill, finely chopped
  • A small handful flat-leaf parsley, finely chopped
  • 8 slices bacon, cooked and chopped
  •  

Spinach and Artichoke Cheeseball

  • 1 8-ounce brick cream cheese, softened

  • 1/2 cup sour cream
  • 1 cup mozzarella, shredded 
  • 1/2 cup parmesan, grated
  • 1 package frozen spinach, thawed and chopped
  • 1 6.5-ounce jar artichokes, chopped
  • A few dashes hot sauce
  • A pinch red pepper flakes
  • A pinch garlic powder
  • 1 cup panko breadcrumbs
  • A handful grated parmesan cheese
  • EVOO – Extra Virgin Olive Oil
  •  

French Onion Cheeseball

  • EVOO – Extra Virgin Olive Oil, for drizzling

  • 1 large yellow onion, thinly sliced
  • Salt and pepper
  • 1 8-ounce brick cream cheese
  • 1/2 cup sour cream
  • 1 cup Gruyère or Swiss cheese, grated
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes
  • Fried onions, for coating
  • Chives, for garnish
  • Crackers or crostini, for serving
  •  

THURSDAY

January 29, 2015

Black Bean and Butternut Chili

  • 2 dried Ancho chili peppers

  • 1 dried pasilla chili pepper
  • 1 quart vegetable stock
  • 2 tablespoons vegetable, canola or olive oil
  • 1 large or 2 medium onions, chopped
  • 4 large cloves garlic, sliced or chopped
  • 1 tablespoon cumin
  • 1 tablespoon coriander
  • 1 tablespoon smoked paprika
  • 1 1/2 teaspoons, half a palmful, Mexican oregano
  • 1 12-ounce bottle lager (light color/flavor) beer
  • 2 cups butternut squash cut into 1-inch dice
  • 2 28-ounce large cans black beans, drained 
  • Salt and pepper
  • Juice of 1 lime

  • Toppings: chopped fresh cilantro, chopped scallions, toasted pepitas, baked or store-bought tortillas, pickled jalapeño rings/slices, crumbled queso fresco and diced avocado dressed with lime 
  •  

Buffalo Turkey Chili-Stuffed Baked Potato Skins

  • 4 medium sweet potatoes

  • 4 large Russet potatoes
  • All-natural cooking spray
  • Salt and pepper
  • 1 tablespoon olive or canola oil
  • 2 tablespoons butter
  • 4 cloves garlic, finely chopped
  • 1 onion, finely chopped
  • 1/2 tablespoon ground cumin, half a palmful
  • 1/2 tablespoon ground coriander, half a palmful
  • 1 tablespoon chili powder, preferred brand Gebhardt’s
  • 2 pound ground turkey or ground turkey breast
  • 1/3 cup Frank’s Red Hot hot sauce
  • 1 cup tomato sauce
  • 1 1/2 cups blue cheese or smoked blue cheese crumbles
  • 1 ½ cups shredded sharp white cheddar cheese
  • Thinly sliced scallions, to garnish
  • Serve with carrot and celery sticks or pickled carrot and celery sticks
  •  

FRIDAY

January 30, 2015