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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

December 22, 2014

Fettuccine with Champagne Cream Sauce and Sage Toast

  • 1 tablespoon EVOO – Extra Virgin Olive Oil

  • 2 tablespoons butter
  • 2 large shallots, finely chopped
  • 3 to 4 cloves garlic, finely chopped
  • 3 to 4 small sage leaves, very thinly sliced or 1/2 teaspoon ground sage
  • About 1 cup Brut Champagne or other dry sparkling wine
  • 1 cup heavy cream
  • 1/2 cup gorgonzola dolce 
  • A fat handful freshly grated Parmigiano-Reggiano, plus more for topping
  • Salt
  • 3/4 pound egg fettuccine or tagliatelle
  • A few grinds black pepper
  • A small handful flat-leaf parsley, finely chopped

  • For the Sage Toast:
  • 2 tablespoons butter
  • 5 to 6 sage leaves
  • 4 thick slices Italian bread, toasted

  •  For the Apple Frisée Salad:
  • 1 small head of frisée, roughly chopped
  • 1 small head romaine, roughly chopped
  • 4 large cremini mushrooms, thinly sliced
  • 1 Honeycrisp apple, thinly sliced
  • 1 celery heart, thinly sliced on a bias
  • 1 small shallot, grated
  • Acacia honey, to taste
  • 2 tablespoons champagne vinegar
  • 2 tablespoons Dijon vinegar
  • 1/4 cup EVOO – Extra Virgin Olive Oil

TUESDAY

December 23, 2014

Bacon-Wrapped Chicken with Herbs

  • 1 chicken, cut into 8 pieces and skinned (reserve unskinned wings for other use such as stock or soup)

  • 4 cloves garlic, minced
  • 1 fresno chili pepper, finely chopped or 2 red Thai chilis
  • About 2 tablespoons rosemary, very finely chopped
  • About 2 tablespoons thyme, finely chopped
  • Sea salt and coarsely ground pepper
  • About 1/4 cup EVOO – Extra Virgin Olive Oil
  • 6 fresh bay leaves
  • 6 thin slices good quality bacon 
  •  

Mashed Sweet Potatoes with Orange

  • 4 sweet potatoes, peeled and cut into 2-inch chunks

  • Salt and pepper
  • About 3 tablespoons all-fruit (no added sugar) orange marmalade, such as Polaner brand
  • 1/2 to 3/4 cup chicken stock
  • 1 tablespoon fresh thyme, chopped
  • Freshly grated nutmeg, to taste
  • About 1/4 teaspoon ground cinnamon
  • 1 to 2 tablespoons butter, optional
  •  

Cheesy Cauliflower

  • 1 large head cauliflower, trimmed of greens and stemmed

  • 1 cup chicken stock
  • A drizzle of EVOO – Extra Virgin Olive Oil
  • Salt and pepper 
  • 1 5.4-ounce package Boursin soft garlic-and-herb cheese
  • 1/2 cup grated Parmigiano-Reggiano cheese
  •  

Michelle Kwan’s Crustless Pumpkin Pie

  • 12 foil muffin cups

  • 1 15-ounce can pumpkin purée
  • 1/2 cup milk
  • 4 large eggs, beaten
  • 1/2 teaspoon salt
  • 2 teaspoons maple syrup
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoons ground cinnamon
  • 3 tablespoons agave nectar
  •  

Dana’s Favorite Savory Chicken Scaloppine

  • 4 6-ounce skinless, boneless chicken-breast halves

  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon chopped fresh flat-leaf parsley
  • 1/4 cup Italian-seasoned breadcrumbs
  • Cooking spray
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1/3 cup fat-free, low sodium chicken broth
  • 1/4 cup dry white wine
  • 1 tablespoon unsalted butter
  • 3 tablespoons capers
  •  

Misty’s Black Bean Soup and Shrimp

  • 5 tablespoons extra virgin olive oil, divided

  • 1 medium onion, finely chopped
  • 4 garlic cloves, chopped, divided
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • Salt and black pepper
  • 1/2 teaspoon red pepper flakes
  • Zest and juice of 2 limes
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 16 jumbo shrimp, peeled, deveined and butterflied

  • For the soup:
  • 2 14-ounce cans black beans, rinsed and drained
  • 1 14-ounce can diced fire-roasted tomatoes
  • 5 cups chicken stock
  • 1/2 cup heavy cream (optional)
  • Hot sauce, to taste
  •  

WEDNESDAY

December 24, 2014

Fruit Cake Waffles

  • 1 fruit cake

  • 2 eggs, beaten
  • Butter, for waffle iron
  • 1/2 cup dried cherries
  • 1/2 cup sugar
  • 1 ounce bourbon
  • Ice cream, for serving
  •  

Roast Branzino with Fennel-Celery Slaw Topping

  • 2 whole cleaned branzino, about 1 to 1 1/2 pounds each

  • Salt and pepper
  • 1 teaspoon fennel seed
  • 1 bulb garlic, cloves crushed away from skins, divided
  • A few sprigs each thyme, rosemary, parsley, plus extra thyme for the tomatoes
  • 2 fresh bay leaves
  • 2 lemons, 1 thinly sliced and 1 halved
  • About 1/3 cup olive oil, plus additional for drizzling
  • 2 pints cherry tomatoes
  • 4 to 5 shallots, peeled and sliced into thin wedges root attached
  • About 1/2 cup dry vermouth
  •  
  • For the Fennel-Celery Slaw:
  • 1 cup packed leafy flat-leaf parsley tops
  • 4 to 5 ribs of celery with lots of leafy tops, very thinly sliced on a bias
  • 1 large bulb fennel, quartered, cored and very thinly sliced
  • Juice of 1 lemon
  • EVOO – Extra Virgin Olive Oil
  • Flaky sea salt
  •  

Fruit Cake Donuts

  • Canola oil, for frying

  • 2 cups pancake mix
  • 1 cup milk
  • 1 fruit cake, sliced and cut into 2- to 3-inch cubes
  • Powdered sugar, for garnish
  •  

Fruit Cake French Toast Bake

  • 4 eggs

  • 4 cups milk
  • 1 fruit cake, halved and thinly sliced
  • 1/2 loaf challah bread (stale bread works great!)
  • 2 tablespoons butter, diced small, plus extra for greasing the pan
  • Maple syrup, to serve

  • For the Eggnog Whipped Cream:
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 2 ounces bourbon
  • 1 teaspoon cinnamon
  • Freshly grated nutmeg
  • Salt, to taste
  •  

THURSDAY

December 25, 2014

Feed-A-Neighbor Turkey and Veggie Chili

  • 2 tablespoons olive or canola oil

  • 2 pounds ground turkey, 94% lean
  • Salt and coarse black pepper 
  • 3 tablespoons/palmfuls chili powder (preferred brand: Gebhardt’s)
  • 1 tablespoon/palmful ground cumin
  • 1 tablespoon/palmful coriander
  • 1 large onion, chopped
  • 1 mild pepper, such as red field or bell, chopped
  • 4 cloves garlic, chopped
  • 1 medium zucchini, diced
  • 2 jalapeño peppers, seeded and chopped
  • 1 can black beans, drained
  • 1 can red kidney beans, drained
  • 2 cups frozen fire-roasted corn kernels or 2 large ears corn, kernels scraped
  • 1 28-ounce can crushed or fire-roasted tomatoes
  • 2 cups chicken or turkey stock
  • Hot sauce, to taste

FRIDAY

December 26, 2014

Carne Asada Tacos and Chipotle Guacamole

  • For the Guacamole:

  • 1/2 medium (1/2 cup) red onion, finely chopped
  • 1 large clove garlic, grated or pasted
  • 1 large jalapeño pepper, seeded and finely chopped
  • 1 1/2 large, ripe lemon
  • Salt
  • 2 ripe Haas avocados
  • 2 to 3 tablespoons chopped cilantro
  • 2 tablespoons puréed chipotle in adobo or 2 teaspoons Chipotle Tabasco
  •   
  • For the Carne Asada Tacos:
  • 2 pounds of flank, flat-iron or skirt steak
  • Kosher salt and coarse black pepper
  • Juice and zest of 2 limes
  • 1/2 cup lager beer
  • 3 tablespoons canola or olive oil
  • 2 large cloves garlic, minced
  • 1 1/2 teaspoons ground cumin or 1/2 palmful
  • 1 1/2 teaspoons ground coriander, 1/2 palmful
  • 1 tablespoon puréed chipotle in adobo or 1 teaspoon Chipotle Tabasco sauce
  • 12 to 16 corn tortillas
  •  
  • Fixings:
  • Lime, cut in small wedges
  • Shredded iceberg lettuce
  • Shaved radishes
  • Shaved red onion dressed with salt, pepper and lime
  • Pickled sliced jalapeños
  •  

Tony Gonzalez’s Chicken Chili with White Beans

  • 2 teaspoons almond oil

  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 4 cups reduced sodium chicken broth
  • 1 jar salsa verde
  • 1 container (16 ounces), diced tomatoes, with juice
  • 1 can (7 ounces) diced green chiles
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 pound cooked free–range chicken, diced
  • 2 cans (15 ounces each ) white beans
  • 3/4 cup frozen corn
  • Sea salt
  • Freshly ground black pepper