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Monday: Sweet Treats You Can Make With Your Kids From the ‘Cake Boss’ + a Broccoli & Cheese Spiral Meatloaf

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

February 20, 2017

Nutella 'Pizza'

  • 1 sheet frozen puff pastry

  • 1 jar Nutella
  • 2 bananas, sliced
  • 1 cup sliced strawberries
  • 1 cup sliced blueberries
  • 1 container premium, natural vanilla yogurt

Cinnamon Toast Pistachio Cheesecake

  • For the crust:

  • 14 ounces Cinnamon Toast Crunch cereal, plus additional for garnish
  • 5 ounces unsalted butter, melted
  •  
  • For the cheesecake:
  • 5 ounces pistachio instant pudding
  • 3 8-ounce packages cream cheese, softened
  • 8 ounces granulated sugar
  • 4 fresh egg yolks
  • 1 jar butterscotch sauce, to garnish

Rolled Meatloaf with Broccoli Rabe, Provolone and Cherry Peppers

  • 1 large bundle broccoli rabe or broccolini, trimmed

  • Salt 
  • 1/2 pound sharp provolone, shredded on a coarse-tooth grater
  • 1 pound ground beef
  • 1/2 pound ground veal
  • 1 pound bulk sweet Italian sausage
  • Pepper
  • 1 cup coarse breadcrumbs
  • 1/4 cup whole milk
  • 1 egg, lightly beaten
  • 1 cup grated Parmigiano-Reggiano cheese
  • 3 cloves garlic, grated or finely chopped
  • 2 tablespoons finely chopped rosemary
  • About 1/2 cup pickled hot Italian cherry peppers (sliced or whole), drained and chopped
  • EVOO – Extra Virgin Olive Oil, for liberal drizzling
  •  
  • For the sauce
  • 2 tablespoons EVOO – Extra Virgin Olive Oil
  • 1/2 small bulb fennel, finely chopped or processed into a fine chop
  • 1 small onions 2 shallots, finely chopped or processed into a fine chop
  • 1 rib celery, finely chopped or processed into a fine chop
  • 2 large cloves garlic, chopped
  • 2 tablespoons rosemary
  • 4 tablespoons tomato paste
  • 1 cup red wine
  • 1 cup beef consommé or stock
  • 1 canned San Marzano tomatoes
  •  
  • Suggestion: For garlickly mashed potatoes to serve alongside, cook peeled Russet potatoes with crushed garlic in salted boiling water until tender then put them through a ricer or food mill, and stir in butter, milk, salt and pepper.

TUESDAY

February 21, 2017

Big Smack Cheeseburger Salad

  • 2 small heads iceberg lettuce

  • 1 cup sour cream
  • 3 tablespoons pickle relish (I use Wickle’s brand)
  • 1/3 cup ketchup
  • 2 teaspoons Worcestershire sauce, divided
  • Salt and pepper
  • 2 pounds ground sirloin
  • Salt and pepper
  • 8 slices yellow American cheese
  • Olive or vegetable oil, for drizzling
  • Sliced dill pickles
  • 1 small white onion, finely chopped
  • 1/4 cup toasted sesame seeds

WEDNESDAY

February 22, 2017

Potato-Crust Quiche Lorraine

  • For the shell:

  • 2 large (about 1 1/2 pounds) Russet potatoes, peeled, shredded, rinsed and drained (press out all excess in strainer)
  • Salt and pepper
  • A few grates nutmeg
  • 1 rounded tablespoon Dijon mustard
  • 4 tablespoons melted butter
  •  
  • For the filling:
  • A fat drizzle EVOO – Extra Virgin Olive Oil
  • 4 slices meaty bacon, chopped or cut into lardons (1/4-inch sticks)
  • 1 large onion, finely chopped
  • 1 tablespoon finely chopped fresh thyme or 1 teaspoon dried thyme
  • 2 cloves garlic, chopped
  • 6 eggs
  • 1/2 cup half-n-half or cream
  • 6 ounces (about 1 1/2 cups) shredded Gruyère

Chocolate Beef Chili

  • 2 tablespoons canola oil, divided

  • 10 ounces minced beef
  • 2 onions
  • 2 inches fresh ginger, peeled and minced
  • 3 cloves garlic
  • 1 teaspoon ground cumin
  • 2 teaspoons ground cinnamon
  • 1 teaspoon dried chili flakes
  • 3 ounces smoked bacon lardons
  • 3 ounces chorizo, cut into small pieces
  • 13 ounces canned cherry tomatoes
  • 2 tablespoons cider vinegar
  • 250 ml water (or use half red wine and half water)
  • 1 tablespoon brown sugar
  • 2 teaspoons dried oregano
  • 1 tablespoons tomato ketchup
  • 4 ounces dark chocolate, grated
  • 1 400-gram tin kidney beans
  • Sea salt and freshly ground black pepper

Pepper Chicken Casserole

  • 2 tablespoons canola oil, divided

  • 1 large (4-pound) chicken, cut into 8 pieces
  • 2 onions, diced
  • 4 cloves garlic, crushed
  • 2 inch piece fresh ginger, peeled and crushed
  • 5 ounces chorizo, diced
  • 1 teaspoon ground cinnamon
  • 1 red pepper, cored and sliced
  • 1 yellow pepper, cored and sliced
  • 20-ounce butternut squash, peeled and cut into large cubes
  • 13 ounces canned cherry tomatoes
  • 15 ounces chicken broth
  • Sea salt and freshly ground black pepper

THURSDAY

February 23, 2017

Cacio e Pepe Popcorn with Bacon

  • 1/4 cup EVOO – Extra Virgin Olive Oil

  • 6 tablespoons popcorn
  • 4 tablespoons butter, melted
  • 1 teaspoon truffle oil
  • 2 cups grated Pecorino
  • 1/2 pound finely chopped, cooked bacon
  • 2 teaspoons truffle salt, or to taste
  • 1 tablespoon cracked black pepper

Rosemary-Parm Popcorn

  • 1/4 cup olive oil

  • 6 tablespoons popcorn
  • 4 tablespoons butter
  • 4 cloves smashed garlic
  • 4 large stems rosemary, picked and chopped
  • Zest of 1 lemon
  • 1 cup finely grated parmesan

Spicy Sesame Popcorn

  • 1/4 cup peanut oil

  • 6 tablespoons popcorn
  • 4 tablespoons butter, melted
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon tamari
  • 1 teaspoon granulated garlic
  • 1 teaspoon ground ginger
  • Zest of 1 lime
  • 1 tablespoon sriracha
  • 1/4 toasted sesame seeds
  • Kosher salt, to taste

One-Hour Pizza Dough

  • 1 envelope active dry yeast

  • 3/4 cup warm water (105 to 115°F)
  • 2 tablespoons EVOO – Extra Virgin Olive Oil, plus more for the bowl
  • 1 cup “00” flour, plus more for dusting
  • 1 cup all-purpose flour
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt

Mini Sausage, Mushroom and Cheese Calzones

  • 1 batch One-Hour Pizza Dough or Naples Pizza Dough

  • 2 tablespoons EVOO – Extra Virgin Olive Oil, plus more for the dough, divided
  • 1 pound fennel pork sausage, bulk or removed from casings
  • 1 pound cremini mushrooms, sliced 
  • 2 large cloves garlic, chopped
  • 1 tablespoon fresh thyme leaves, chopped
  • Salt and pepper
  • Fine semolina or “00” flour, for dusting the peel
  • 2 cups sheep’s milk ricotta cheese
  • 1/2 cup Pecorino Romano cheese
  • 3/4 pound fresh mozzarella, sliced
  • Garlic Lovers’ Calzone Sauce, for dipping

FRIDAY

February 24, 2017

‘You Won’t Be Single For Long’ Penne Alla Vodka

  • 1/4 cup EVOO – Extra Virgin Olive Oil

  • 1/4-pound chunk prosciutto di Parma, cut into 1/4-inch dice
  • 1 onion, finely chopped
  • 1 rib celery from the heart with leafy tops, finely chopped
  • 4 cloves garlic, finely chopped
  • Salt and pepper
  • 1 cup vodka, such as Tito’s organic
  • 1 28- to 32-ounce can D.O.P. Italian tomatoes
  • 1 cup passata, tomato purée or tomato sauce
  • 1/2 cup heavy cream
  • A few leaves of basil, torn
  • 1 pound penne rigate
  • Freshly grated Grana Padano or Parmigiano-Reggiano cheese