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Friday: T.I., Geoffrey Zakarian & a 5-Step Guide to Making the Perfect Pasta

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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

March 23, 2015

Pork or Veal Chops with Sage and Gnocchi with Gorgonzola and Walnuts

  • For the Gnocchi: (or substitute store-bought for faster preparation)

  • 2 pounds (3 to 4) medium Russet potatoes
  • 4 medium or 3 large egg yolks
  • About 1/2 cup grated Parmigiano-Reggiano cheese, a couple of handfuls
  • 2 cups 00 or all-purpose flour
  •  
  • For the Gorgonzola-Walnut Sauce:
  • 3/4 cup, a couple of flat handfuls, walnut halves, chopped
  • 2 tablespoons butter
  • 1/2 cup whole milk
  • 1/4 to 1/3 pound Gorgonzola Dolce
  • 1/2 cup heavy cream
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese
  • Salt and white pepper, to taste
  • Celery tops or flat leaf parsley, chopped, to serve

  • For the Chops:
  • 4 large 1-1/2 inch thick bone-in pork or veal chopped
  • Salt and pepper
  • 1 tablespoon olive oil
  • 3 tablespoons butter
  • 4 cloves garlic, crushed
  • 12 leaves of sage
  • 1/2 cup white vermouth
  •  

Ted Allen’s House Vinaigrette

  • 1 tablespoon sherry vinegar

  • 1 tablespoon Bragg’s cider vinegar
  • 1/2 tablespoon Maille Dijon mustard
  • 1 small glove garlic, diced
  • A pinch Kosher salt and a few grinds of pepper
  • 1/2 tablespoon honey
  • 6 tablespoons extra-virgin olive oil
  •  

Ted Allen’s Compound Butter

  • 2 sticks unsalted butter, fully softened to room temp

  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon finely minced garlic
  • 1/2 teaspoon Kosher salt
  •  

Ted Allen’s Killer Chili

  • 1 pound black beans, rinsed, picked over, and soaked for a few hours, or quick-soaked in a pressure cooker on high for two minutes

  • 1.5 pounds beef bottom round, cut into ½-inch chunks
  • 1 large yellow onion, ½-inch dice
  • 3 large cloves garlic
  • ½ cup dry red wine or beer
  • 3 dried ancho chiles
  • 2 dried guajillo chilies
  • 1 28-ounce can diced tomatoes and their juice
  • 2 to 4 cups beef stock
  • 1 bay leaf
  • 1 teaspoon fresh thyme
  • A few grinds of black pepper
  • 1 teaspoon Kosher salt, for starters
  • 1 tablespoon cider vinegar
  • Cornmeal

  • Garnishes: Chopped cilantro, sharp cheddar cheese, scallions, diced jalapenos, diced poblanos, sour cream
  •  

TUESDAY

March 24, 2015

Big O Smoothie

  • 1 banana

  • 1 cup blueberries

  • 1 cup rice, almond or non-fat milk (substitute with juice of your choice if you don't want to use milk)

  • 1 cup ice chips

  • 1/2 cup peaches

  • 1 tablespoon flaxseed

  • Dollop of honey

  • Sprinkle of ginger root (to taste)

  • Sprinkle of nutmeg (to taste)

Greek Feta & Spinach Burgers

  • 1 1/2 pounds ground veal or lamb

  • Salt and pepper

  • 1 box 10-ounce box frozen chopped spinach, thawed and squeezed dry

  • 1/2 cup mixed herbs (a small handful each mint, parsley and dill), finely chopped

  • 3 tablespoons grated onion

  • 2 large cloves garlic, grated

  • 1/2 teaspoon dried oregano

  • 1/2 cup drained, crumbled feta, preferably Greek

  • EVOO – Extra Virgin Olive Oil, for drizzling

  • 1 lemon, halved

  • About 2 cups chopped Romaine lettuce

  • 1 tomato, chopped

  • 4 ciabatta rolls, or 8 slices ciabatta bread cut into 4-inch squares, toasted

WEDNESDAY

March 25, 2015

Martina McBride’s Smoked Paprika Almonds

  • • 2 cups almonds

  • • 1 tablespoon extra-virgin olive oil

  • • 2 teaspoons packed light brown sugar

  • • 1 teaspoon smoked Spanish paprika

  • • ¾ teaspoon kosher salt

  • • Freshly ground black pepper

Martina McBride’s Goat Cheese and Honey Crostini

  • 1 cup walnut pieces

  • 1 French baguette, sliced into 1/2-inch thick slices

  • 1/2 cup olive oil

  • 8 to 10 ounces goat cheese

  • Honey, for drizzling

  • 2 tablespoons rosemary, finely chopped

  • 2 tablespoons thyme, finely chopped

Butternut Squash and Bacon-Herb Cream Cheese Tart

  • 6 slices good quality smoky bacon (cook 2 more if you tend to snack when you cook)

  • 8 ounces cream cheese, softened
  • 2 tablespoons each chopped parsley and thyme
  • 2 cloves garlic, pasted or grated
  • 1 1/2 cups all-purpose flour
  • Salt
  • 6 tablespoons cold butter, diced plus 2 tablespoons butter for filling
  • 4 to 5 tablespoons ice cold water
  • 1 pound butternut squash (1/2 medium squash), thinly sliced in half moons
  • Pepper
  • Freshly grated nutmeg
  • 1 large or 2 thin leeks, trimmed and sliced
  • 2 Pink Lady or Honeycrisp apple, peeled and sliced
  • 2 tablespoons sage leaves, torn or coarsely chopped
  • 1 egg, beaten with a splash of water for an egg wash or use buttermilk, to brush pastry

Turkey Meatball Parmesan in a Pocket

  • 1 1-pound ball store-bought pizza dough

  • 4 to 8 meatballs, depending on size, leftover or made from scratch
  • A handful parmesan cheese plus additional for sprinkling
  • 1/2 cup mozzarella cheese
  • 1/4 cup marinara sauce
  • 1 egg, mixed with 1 teaspoon milk
  • A pinch of oregano
  • Dried oregano, for sprinkling
  • For the Turkey Meatballs:

  • 4 slices stale peasant bread, crusts trimmed and coarsely chopped in a food processor
  • Milk, to moisten bread
  • 2 pounds ground turkey
  • 1/4 cup finely chopped parsley
  • A fat handful each Pecorino Romano and Parmigiano-Reggiano cheese
  • Salt and pepper
  • 1/4 cup pine nuts, toasted and chopped
  • 1 teaspoon crushed red chili flakes
  • 1 teaspoon fennel seed
  • 2 teaspoons ground sage
  • 2 garlic cloves, grated or pasted
  • 3 to 4 tablespoons grated onion
  • 2 tablespoon EVOO – Extra Virgin Olive Oil
  • 1 large egg

Spinach & Artichoke in a Pocket

  • 1 10-ounce package frozen spinach, thawed

  • Olive oil
  • 2 cloves garlic, grated 
  • 1 can artichoke hearts, strained and chopped
  • Salt and pepper
  • 1 1-pound ball store-bought pizza dough
  • 1/2 cup ricotta cheese
  • 1/2 aged provolone, grated
  • A handful parmesan cheese
  • Nutmeg, grated
  • Zest of 1 lemon
  • 1 egg, mixed with a teaspoon of milk

Buffalo Chicken in a Pocket

  • 1 1-pound ball store-bought pizza dough

  • 1/2 cup diced cooked chicken
  • A few tablespoons hot sauce
  • 1 celery stalk, finely diced
  • 1/4 red onion, finely diced
  • 4 ounces cream cheese, cut into pieces
  • 4 tablespoons blue cheese crumbles
  • Cayenne pepper, for topping
  • 1 egg, mixed with 1 teaspoon milk

Broccoli & Sausage in a Pocket

  • 1/4 pound sweet Italian sausage

  • 1 1-pound ball store-bought pizza dough
  • 1/4 cup shredded cheddar
  • 1/4 cup broccoli florets
  • 1 egg, mixed with 1 teaspoon milk
  • Pinch of garlic salt
  • Pinch of dried parsley

Mushroom & Provolone in a Pocket

  • 1 1-pound ball store-bought pizza dough

  • 1 8-ounce package cremini mushrooms, sliced 1/4-inch thick
  • 1 tablespoon olive oil
  • 2 small cloves garlic, thinly sliced
  • 1 tablespoon butter
  • A sprig of fresh thyme, chopped
  • 1/2 cup provolone cheese, grated
  • Salt and pepper to taste
  • 1 egg, mixed with 1 teaspoon milk
  • Parmesan cheese, for sprinkling
  • Chopped fresh (or dried) thyme, for sprinkling
  • Dried oregano, for sprinkling

THURSDAY

March 26, 2015

Buffalo Joes with Blue Cheese and Carrot-Celery Slaw Relish

  • For the Relish:

  • 1/2 cup cider vinegar
  • 3 tablespoons vegetable oil
  • 2 tablespoons super fine sugar
  • 1 cup chopped cabbage
  • 2 carrots, shredded
  • 2 to 3 ribs celery, finely chopped
  • 1 teaspoon celery seed
  • Salt and pepper

  • For the Buffalo Joes:
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 2 pounds ground turkey or chicken
  • Salt and pepper
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 2 Red Fresno or Holland chili peppers, seeded and chopped
  • 1 teaspoon (about 1/3 palmful) ground allspice
  • 1 cup tomato sauce
  • 1/2 cup turkey or chicken stock
  • 1/3 cup Frank’s Red Hot sauce
  • 3 tablespoons (packed) light brown sugar
  • 3 tablespoons Worcestershire sauce
  • 6 to 8 burger rolls, split
  • 2 cups crumbled smoked blue cheese (get my favorite at http://www.oscarsadksmokehouse.com/) or regular blue cheese crumbles
  •  

FRIDAY

March 27, 2015

Chianti Cheeseburgers

  • 1 cup organic ketchup, preferably Heinz

  • 2 tablespoons balsamic reduction, homemade or store-bought (such as Rachael Ray Balsamic Drizzle)
  • 2 tablespoons EVOO – Extra Virgin Olive Oil, plus more for drizzling
  • 2 large onions, thinly sliced
  • Salt and pepper
  • 1 1/2 pounds 85% lean ground beef
  • 1/4 cup Chianti or other dry red wine
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons thinly sliced sage leaves
  • 2 large cloves garlic, grated
  • Shaved young Pecorino, Gorgonzola or Fontina Val d'Aosta
  • 4 5-inch squares focaccia, split horizontally
  •  

Geoffrey Zakarian's Orecchiette with Parsley Pesto

  • Kosher salt

  • 1/4 cup pine nuts, toasted
  • 3 cloves garlic, crushed
  • 3/4 cup extra-virgin olive oil
  • 5 cups fresh Italian parsley leaves
  • 1/2 teaspoon coarsely ground black pepper
  • Pinch of freshly grated nutmeg
  • 1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving
  • 1 pound orecchiette
  • 1 tablespoon unsalted butter, cut into cubes
  •