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

April 27, 2015

Strozzapreti with Trapanese Pesto

  • 6 to 7 large plum tomatoes

  • 1/2 cup whole blanched almonds or Marcona Almonds
  • 2 to 3 cloves garlic, crushed
  • A small handful basil
  • About 1/3 cup EVOO – Extra Virgin Olive Oil, divided
  • 1 tablespoon sherry vinegar
  • Salt and pepper
  • 1 pound strozapretti or other short-cut pasta
  • 1/2 cup combined parsley and mint leaves, chopped
  • Parmigiano-Reggiano, freshly grated
  •  

Grilled Guacamole

  • 1 large red onion, peeled, cut into rings and grilled

  • 1 jalapeño, stemmed, seeded and sliced in half
  • 2 tomatoes, sliced in half
  • 4 avocados, halved and pitted
  • Juice of 2 to 3 limes
  • Salt and pepper
  • A handful of cilantro
  • Tortilla chips, sliced carrots and sliced cucumber, for serving
  •  

TUESDAY

April 28, 2015

Marc Murphy's Beer Can Chicken

  • For the Herb Butter:

  • 8 tablespoons (4 ounces) unsalted butter, softened
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1/4 cup finely chopped fresh cilantro
  • 2 tablespoons finely chopped fresh basil
  • 2 tablespoons garlic confit

  • For the Chicken:
  • 1 2 1/2- to 3-pound chicken
  • 1 12-ounce can pale ale, preferably Porkslap, at room temperature
  • Kosher salt
  • Freshly ground black pepper
  •  

John Cusimano's Texas 40 Cocktail

  • 1 1/2 ounces gin

  • 1/2 ounce lemon juice
  • 3/4 ounces St. Germain
  • 4 dashes Peychaud bitters
  • Pink Champagne
  • 1 lemon slice

Zucchini, Pecorino, and Mint Salad

  • 2 medium zucchini, trimmed

  • 1/4 cup extra-virgin-olive oil
  • 2 tablespoons fresh lemon juice
  • 6 fresh mint leaves, torn
  • Kosher salt
  • Freshly ground black pepper
  • 3 ounces Pecorino Romano cheese
  •  

Sunny Anderson’s Coconut SPAM® Spears with Spicy Pineapple Chutney

  • For the Chutney:

  • 1 cup crushed pineapple
  • Juice of 1 lemon
  • 1/2 cup turbinado sugar
  • 1/4 cup white vinegar
  • 1 teaspoons mild yellow curry powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon cornstarch
  • 2 scallions, thinly sliced, white and green parts (plus more for garnish)

  • For the Spears:
  • 1 12-ounce can SPAM® (Classic, Black Pepper or Hot and Spicy)
  • 1/2 cup all-purpose flour
  • 1/2 cup shredded, sweetened coconut
  • 1/4 cup cornstarch
  • Zest of 1 lemon
  • 2/3 cup soda water, ice-cold
  • 1 egg
  • A pinch of salt
  • Peanut oil, for frying
  •  

Fancy SPAM® Musubi

  • 1 12-ounce can SPAM® Classic

  • 1 clove garlic, minced
  • 1 teaspoon peeled and grated ginger root
  • 1/3 cup packed brown sugar
  • 1/3 cup House Of Tsang® Ginger Soy Sauce
  • 2 tablespoons vegetable or wok oil
  • 3 cups cooked white sushi rice
  • 1 sheet hoshi nori (Japanese dried seaweed)
  •  

Big Gay Ice Cream's Salty Pimp Sundae

  • 1/4 cup Dulce de Leche

  • 2 large scoops vanilla or sweet cream ice cream*
  • 1/4 cup Not-so-Awesomesauce (recipe follows)
  • 1/4 cup crushed peanuts or cashews
  • Coarse sea salt
  • Whipped Cream, to garnish (optional)

  • For the Awesomesauce:
  • 3 cups sugar
  • 1 1/2 cups whole milk
  • 2 cinnamon sticks
  • 6 tablespoons unsalted butter
  • 1/2 cup plus 1 tablespoon unsweetened cocoa powder
  • 1 1/2 teaspoons coarse sea salt
  • 1 teaspoon chipotle chili powder
  • 1/2 teaspoon cayenne pepper
  • 3 ounces semisweet chocolate
  • 1 1/2 teaspoons pure vanilla extract
  • VARIATION: For Not-So-Awesomesauce (meaning not spicy), leave out the chipotle and cayenne.


  • *A number of ice cream flavors work well with the Salty Pimp. Try chocolate, coconut, or coffee too.

Pork Ramen Bowls

  • For the Pork and Fortified Stock:

  • 1 2-pound piece pork shoulder/butt, trimmed
  • Salt and pepper
  • 2 tablespoons vegetable, peanut or canola oil
  • A handful dried shitake mushrooms (1 small pouch or packet)
  • 1 inch ginger root, sliced
  • 3 to 4 cloves crushed garlic
  • 2 carrots, quartered
  • 1 large leek, quartered
  • 1 quart chicken stock
  •  
  • For the Pickled Garnishes:
  • 2 red finger chili peppers, seeded and thinly sliced
  • 2 shallots, root attached, peeled and cut into thin wedges lengthwise
  • 1 can bamboo shoots, drained well
  • 1/4 cup rice wine vinegar
  •  
  • 4 large eggs
  • 3/4 to 1 pound Ramen noodles
  • 1 bunch spring onions, chopped or thinly sliced
  • 4 cups packed mixed spring greens (optional: mix in some shiso leaves and coriander tops)
  • 2 tablespoons Mirin
  • 1 shot sake or sherry
  • 1/4 cup dark soy or Japanese soy sauce
  •  

WEDNESDAY

April 29, 2015

Green Onion Burgers with Burst Tomato-Tarragon Sauce

  • 2 tablespoons EVOO – Extra Virgin Olive Oil

  • 2 pints cherry tomatoes
  • 4 cloves garlic, sliced
  • Salt and pepper
  • 1 tablespoon sherry or balsamic vinegar
  • 1 bunch scallions, finely chopped, greens and whites separated
  • 1/4 cup tarragon, coarsely chopped
  • 1 1/2 pounds lean ground beef
  • 1 rounded tablespoon Dijon mustard
  • 8 thin slices fresh mozzarella or mild provolone
  • Soft sesame seed buns
  • Leaf lettuce
  •  

Bob Harper's Brussels Sprout Chicken Caesar Salad

  • 10 Brussels sprouts, shredded

  • 1 cup chopped mixed greens or romaine lettuce
  • 4 ounces roasted boneless, skinless chicken breast, shredded
  • 1 tablespoon coarsely chopped almonds

  • Dressing:*
  • 2 tablespoons plain, nonfat Greek yogurt
  • 1 teaspoon freshly squeezed lemon juice
  • 1/4 teaspoon Worcestershire sauce
  • 1/2 garlic clove, crushed
  • A pinch freshly ground black pepper
  • 1 tablespoon grated parmesan cheese
  • 1 to 2 teaspoons water, to thin
  •  

THURSDAY

April 30, 2015

Grant’s Skillet Cookie

  • 2 sticks (1/2 cup) butter

  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 1 1/2 cup flour
  • 1 cup rolled oats, either whole or coarsely ground in a food processor
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 10-ounce bag chocolate chips
  •  

Grant’s Peanut Butter Pretzel Skillet Brownies

  • 1 box brownie mix

  • 3/4 cup peanut butter, smooth
  • About 1 cup pretzels
  •  

Grant’s Giant Skillet Sticky Bun

  • 2 tablespoons butter

  • 1/4 cup brown sugar
  • 1/3 cup heavy cream
  • 1/4 teaspoon salt
  • 1 cup pecans, chopped
  • 1 pound frozen store-bought pizza or bread dough, thawed and brought to room temp
  • 1 teaspoon cinnamon
  • 1/2 cup sugar
  •  

Rotisserie Chicken Cobb Salad with Avocado Ranch Dressing

  • 1 pound meaty bacon, about 12 slices

  • 1 ripe Haas Avocado
  • Juice of 1/2 lemon or lime
  • 2 tablespoons white wine or white balsamic vinegar
  • About 1/4 cup EVOO – Extra Virgin Olive Oil
  • 1 teaspoon Tabasco sauce
  • 1/2 cup sour cream or Greek yogurt
  • 1 large clove garlic, grated or pasted
  • 1/2 cup herbs, a combination of chives, dill, parsley and tarragon
  • Salt and pepper
  • 3 heads butter lettuce, leaves separated or 2 hearts of Romaine, coarsely chopped
  • 1 bunch spring onions or scallions, thinly sliced on boas
  • 2 vine tomatoes, halved and cut into thin wedges
  • 4 eggs, hard-boiled for 10 minutes and quartered
  • 1 rotisserie chicken, skin and bones removed, meat pulled into bite-sized pieces
  • 1 cup smoked blue cheese or blue cheese crumbles
  •  

FRIDAY

May 1, 2015

Carbonara Mac ‘n Cheese Soufflé and Spring Salad

  • Salt

  • 1 pound Italian macaroni tubes or ziti
  • 2 tablespoons butter, plus some to butter casserole dish
  • 1/3 pound sharp white cheddar, crumbled, about 1 cup
  • 2 tablespoons olive oil
  • 1/3 pound chunk pancetta, cut into 1/4-inch dice
  • 4 cloves garlic, finely chopped
  • 2 rounded tablespoons flour
  • 2 1/2 cups whole milk
  • 1/4 teaspoon fresh nutmeg
  • 4 eggs, yolks and whites separated
  • 1 tablespoon Dijon mustard
  • 1 cup grated Parmigiano-Reggiano cheese
  • 1 1/2 cups grated Gruyère cheese
  • 1/4 cup flat-leaf parsley, finely chopped
  •  
  • For the salad:
  • 1/2 pound sugar snap peas
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Acacia honey or light agave syrup or 2 teaspoons fine sugar
  • 1 shallot, grated
  • 1 clove garlic, grated or pasted
  • Juice of 1/2 lemon
  • 2 tablespoons white Balsamic or sherry vinegar
  • About 1/3 cup EVOO – Extra Virgin Olive Oil
  • 2 head butter lettuce, leaves separated
  • 1 heart Romaine lettuce, coarsely chopped
  • 2 baby or 1 small bulb fennel trimmed and thinly sliced
  • A handful fennel fronds
  • 1/4 cup mint leaves, coarsely chopped
  • 1/2 cup flat-leaf parsley tops, coarsely chopped
  • 2 thin slices brioche bread
  •  

Ryan Scott’s Lemon Poppy Cake

  • Universal Batter:

  • 1 3/4 cup all-purpose flour
  • 1/2 cup cornstarch
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoon salt
  • 1/2 cup sugar
  • 3 eggs
  • 2 cups milk
  • 1 teaspoon lemon juice
  • 2 tablespoons vanilla extract
  • 1 cup (2 sticks) unsalted butter, melted
  •