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

November 28, 2016

Chicken Cutlets with Fennel, Peppers and Onions

  • 4 pieces boneless, skinless chicken breast

  • Salt and pepper
  • About 1 cup all-purpose flour
  • 3 eggs, beaten
  • About 3 tablespoons milk
  • About 1/2 cups breadcrumbs
  • About 1 cup grated Parmigiano-Reggiano cheese
  • About 1/8 teaspoon freshly grated nutmeg
  • Safflower or other frying oil (enough to go about 1/8 inch up the sides of a large frying pan)
  • 2 tablespoons EVOO – Extra Virgin Olive Oil
  • 3 to 4 red and green frying or small bell peppers, seeded, halved and thinly sliced
  • 1 bulb fennel, quartered, cored and thinly sliced by hand or on a mandolin (reserve a handful of the fronds to garnish)
  • 1 large or 2 medium onions, halved and thinly sliced
  • 4 large cloves garlic, sliced
  • 1 teaspoon crushed red pepper flakes
  • 1/2 cup white wine or chicken stock
  • A handful chopped parsley, to garnish
  • Lemon wedges, to serve

TUESDAY

November 29, 2016

Ayesha Curry’s Upright Roasted Chicken

  • 1 whole “fryer” chicken

  • 1 stick butter, at room temperature
  • Fresh rosemary sprigs, leaves stripped and chopped
  • 1/2 teaspoon minced garlic
  • Zest of 2 lemons
  • Salt and pepper
  • 1 cup of white wine (such as Sauvignon Blanc)
  • Potatoes and carrots (enough to coat the bottom of the dish), chopped
  •  

Firecracker Deviled Corn Dogs

  • Frying oil, enough to go 2 1/2 inches up the sides of a long or wide pot or pan, plus 2 tablespoons

  • 1 cup flour
  • 2 tablespoons superfine sugar
  • 2 teaspoons baking powder
  • Salt and pepper
  • 2 teaspoons (2/3 palmful) Coleman’s dry mustard
  • 2 teaspoons (2/3 palmful) paprika
  • 1 teaspoon (1/3 palmful) cayenne pepper or 1 tablespoon hot sauce, added to eggs and milk
  • 1 teaspoon (1/3 palmful) onion powder or granulated onion
  • 1 teaspoon (1/3 palmful) garlic powder or granulated garlic
  • 3/4 cup cornmeal
  • 1 large egg
  • 1 cup milk
  • 8 all-natural beef or pork hot dogs
  • 8 8- to 10-inch bamboo or wooden skewers, trimmed so they fit in the pot
  • BBQ sauce and yellow or jalapeño mustard, for dipping or drizzling
  •  

Grant’s Bacon n’ Beer Mustard

  • 1 bottle light beer

  • 1/4 pound bacon, chopped
  • 1/2 cup yellow mustard
  • 2 tablespoons grainy Dijon mustard
  • Salt and pepper
  •  

Grant’s Mexican Ranch

  • 1/4 cup sour cream

  • 1/4 cup mayo
  • 1 jalapeño, finely diced
  • Zest of a lime
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • A handful of cilantro and chives, finely chopped 
  • Salt and pepper
  •  

Jeanette’s Spicy and Creamy Honey Mustard

  • 1/2 cup honey

  • 1/2 cup Dijon mustard
  • 1/2 cup Greek yogurt
  • 2 tablespoons pickling juice from a jar of banana peppers (optional)
  • Salt and pepper
  •  

Jeanette’s Sweet and Smoky Ketchup

  • 1/2 cup ketchup

  • 1/4 cup orange marmalade
  • 2 to 3 tablespoons chipotle in adobo, puréed
  •  

Jeanette’s Buffalo & Blue Sauce

  • 1 1/2 cups sour cream

  • 1/2 cup hot sauce
  • 1/4 cup blue cheese crumbles
  •  

Ayesha Curry’s Mom’s Leftover Chicken Soup

  • For the Soup:

  • 1 large leek
  • 1 1/2 to 2 cups peeled and diced butternut squash
  • 2 large celery stalks, diced
  • 1/2 yellow onion, diced
  • 2 thyme sprigs
  • 1 oregano sprig
  • 2 bay leaves
  • A few handfuls of shredded cooked chicken or turkey (use however much you have)
  • Kosher salt
  • Freshly ground black pepper
  • 4 cups chicken or vegetable broth
  • 4 cups water
  • 1/2 cup dry white wine

  • For the Fried Dumplings:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 4 tablespoons (1/2 stick) unsalted butter, cold and cubed
  • 1/4 cup cold water
  • 1 cup canola oil, for frying
  •  

WEDNESDAY

November 30, 2016

Fabio Viviani’s Pork Chops and Broccoli with Red Wine Onion Agrodolce

  • 3 4-ounce pork chops, butterflied

  • 4 tablespoons butter, divided in half
  • 1 cup sliced onions
  • 1 teaspoon red chili flakes
  • 2 teaspoons brown sugar
  • 1/2 cup red wine
  • 1 cup beef stock
  • 1 cup broccoli florets, cut in half
  • Olive oil
  • Salt and pepper

Turkey Chili with Apple Salsa and Crispy Tortilla Strips

  • 6 corn tortillas, cut into 1/4-inch strips

  • Olive or vegetable oil spray
  • Salt
  • 4 Ancho chilies, seeded and stemmed
  • 4 medium-heat chili peppers, such as Poblano or New Mexican Green
  • 1 quart turkey stock in a box
  • 2 pounds leftover roast turkey or ground turkey, white and dark meat combined
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 4 large cloves garlic, crushed or chopped
  • 1 1/2 teaspoons (half a palmful) each: ground coriander, cumin, mustard and pimenton/smoked sweet paprika
  • 2 tablespoons pulled thyme leaves, from 5 to 6 sprigs, picked
  • 1 teaspoon honey or light agave
  • 1/2 cup brewed cold strong coffee
  • 1 cup pilsner or amber beer
  • 3 tablespoons cornmeal, Masa Harina or ground tortilla chips
  • 1 can diced tomatoes
  • 1 14.5-ounce can pinto or red kidney beans, drained
  •  
  • For the Salsa:
  • 2 jalapeño peppers, seeded and finely chopped
  • 1/2 medium red onion, finely chopped
  • Salt
  • Juice of 2 limes
  • A handful cilantro, finely chopped
  • 3 Honeycrisp apples, diced 1/4-inch
  • 1/4 cup pepitas, toasted

THURSDAY

December 1, 2016

Jillian Michaels’ Energizer Smoothie

  • 1/2 cup coconut water

  • 1 cup cubed watermelon 
  • 1/3 cup frozen blackberries
  • 1/3 cup frozen blueberries
  • 1 cup spinach
  • 1 teaspoon chia seeds
  • 1 cup ice
  •  

Butternut Squash, Sweet Sausage, Gnocchi and Sage

  • 1 butternut squash (1 1/4 to 1 1/2 pounds)

  • 2 tablespoons olive oil
  • 6 links (about 1 1/2 pounds) fresh sweet sausage with fennel, casings removed
  • 4 tablespoons butter
  • 16 large fresh sage leaves
  • 4 cloves garlic, crushed
  • Salt and pepper
  • About 1/4 teaspoon (a couple of pinches) freshly grated nutmeg
  • 1 cup white wine
  • 1 1/2 to 2 cups chicken stock
  • 1 1/2 pounds fresh gnocchi
  • Grated Parmigiano-Reggiano, for serving

Patricia Heaton’s Cranberry Cornbread Bites

  • For the Cranberry Relish:

  • 2 cups fresh or frozen cranberries
  • 1/3 cup sugar
  • 1 orange, zested
  • Pinch kosher salt
  •  
  • For the Mini Cornbread Muffins:
  • Nonstick cooking spray
  • 3/4 cup yellow cornmeal
  • 3/4 cup all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 2/3 cup whole milk
  • 1 large egg
  • 6 tablespoons unsalted butter, melted
  •  
  • For the Cranberry Cornbread Bites:
  • 3 tablespoons unsalted butter, softened
  • 1 tablespoon finely chopped fresh chives
  • 4 ounces thinly sliced deli ham, each slice quartered

FRIDAY

December 2, 2016

5-Minute Fudge Wreath

  • 1 bag semi sweet chocolate chips, 12 ounces 
  • 3/4 bag butterscotch chips, 9 ounces 
  • 1 can sweetened condensed milk, Borden’s 
  • 1 teaspoon vanilla extract 
  • 1/2 cup currants 
  • 1 cup lightly toasted walnuts 
  • Butter 
  • Candied red and green cherries to garnish wreathes.

Cheese Dogs in Everything Blankets with Cranberry Mustard

  • 1 teaspoon caraway seeds

  • 1 teaspoon cumin seeds
  • 1 teaspoon onion flakes
  • 1 teaspoon poppy seeds
  • 1/2 teaspoon granulated garlic
  • 1 teaspoon Kosher salt
  • 1 tablespoon toasted sesame seeds
  • 1 sheet puff pastry dough (preferred brand Dufour), defrosted in fridge for 2 hours
  • All-purpose flour, to roll out dough
  • 1 egg, beaten
  • 2 cups English sharp yellow cheddar, shredded
  • 6 natural-casing hot dogs (Rach recommends Big Fred's from Dickson's Farmstand Meats)
  • 1 cup grainy Dijon mustard
  • 1/2 cup prepared cranberry sauce, homemade* or store-bought whole berry

Geno’s ‘Whiz With’ Cheesesteak

  • 1 soft Italian roll with a nice crust, cut lengthwise but not all the way through to open like a book

  • 1/4 cup chopped white or vidalia onion
  • Kraft Cheese Whiz
  • 7 ounces thinly slice ribeye

Geno’s Milano Cheesesteak

  • 1 soft Italian roll with a nice crust, cut lengthwise but not all the way through to open like a book

  • 7 ounces thinly slice ribeye meat
  • 1 beefsteak tomato, thickly sliced
  • 2 to 3 slices Provolone or American cheese
  • A sprinkle dried oregano
  • 1/4 cup chopped white or vidalia onion