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

September 26, 2016

Guacamole Chicken Salad Hard Tacos

  • 2 avocados, halved and mashed

  • 1 lime
  • Salt
  • 1/2 cup sour cream
  • 2 cloves garlic, grated or pasted
  • 1 teaspoon ground cumin
  • 2 plum tomatoes, seeded and finely chopped
  • 1/2 red onion, finely chopped
  • 1 large jalapeño pepper, top removed, seeded and finely chopped
  • A small handful cilantro, finely chopped
  • 1 rotisserie chicken, skin and bones removed and meat pulled into bite-sized pieces
  • 8 flat-bottomed, hard-shell corn tacos
  • 2 cups shredded cheddar, jack or pepper jack cheese

  • Toppings:
  • Shredded Iceberg lettuce, thinly sliced radishes, pickled jalapeño slices
  •  

TUESDAY

September 27, 2016

Daphne Oz’ Cider-Braised Brisket with Red Cabbage and Apples

  • 8 garlic cloves, minced

  • 3 tablespoons dark brown sugar
  • 2 tablespoons kosher salt
  • Freshly cracked black pepper
  • One 4-pound beef brisket
  • 2 tablespoons olive or grapeseed oil
  • 2 large white onions, halved and thinly sliced
  • 2 bay leaves
  • 1 1/2 cups apple cider, divided
  • 1/4 cup fresh orange juice
  • 6 fresh thyme sprigs
  • 5 cups thinly sliced red cabbage (about 3/4 pounds)*
  • 2 McIntosh, Pink Lady or other cooking apples (not Granny Smith), halved, cored and thinly sliced
  • 1 heaping tablespoon Dijon mustard
  • Crusty baguette or other bread for serving
  •  

Cheesy Squash and Corn Burritos

  • 2 tablespoons EVOO – Extra Virgin Olive Oil

  • 1 zucchini, seeded and sliced into 1/4-inch half moons
  • 1 yellow squash, seeded and sliced into 1/4-inch half moons
  • 2 ears fresh corn, kernels scraped from cob or 2 cups frozen corn, defrosted
  • 2 jalapeño peppers, tops removed, halved, seeded and thinly sliced into small half moons 
  • 1 small red onion, chopped
  • 3 cloves garlic, chopped   
  • Salt and pepper
  • 1 can black beans, rinsed and drained
  • 1/4 cup chipotle in adobo, puréed or finely chopped with sauce
  • 1 teaspoon (1/3 palmful) dried Mexican oregano
  • 1 teaspoon (1/3 palmful) ground cumin
  • 1 teaspoon honey
  • Juice of 2 limes, zest of 1, divided
  • A handful cilantro or parsley, chopped
  • 2 avocados
  • 2/3 cup sour cream
  • 6 10- or 12-inch flour tortillas
  • 4 cups shredded melting cheese, such as Pepper Jack and/or cheddar
  • Cooking spray
  •  

WEDNESDAY

September 28, 2016

Sausage Ragu and Creamy, Cheesy Polenta

  • 2 tablespoons olive oil

  • 1 1/2 pounds sweet sausage with fennel
  • 1 small bulb fennel, trimmed, core removed and chopped
  • 1 onion, chopped
  • 4 cloves garlic, crushed
  • Salt and pepper
  • A few leaves sage, thinly sliced
  • 1/2 cup white wine
  • 1 28-ounce can whole, peeled San Marzano tomatoes

  • For the polenta:
  • 2 cups water
  • 1 cup milk
  • 1 cup quick-cooking polenta
  • 2 tablespoons butter
  • 1 tablespoon Acacia honey
  • A few grates nutmeg, to taste
  • 1 1/2 cups freshly grated Parmigiano-Reggiano
  •  

THURSDAY

September 29, 2016

Curtis Stone’s Teriyaki Chicken Pizza

  • 2 tablespoons hoisin

  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon toasted sesame oil, divided
  • 2 teaspoons sweet rice wine
  • 2 teaspoons minced, peeled fresh ginger
  • 12 ounces fresh pizza dough
  • Flour, for dusting
  • 8 ounces mozzarella cheese, shredded
  • 8 ounces boneless, skinless chicken thighs, trimmed
  • 1/2 large carrot, cut into matchstick-size strips
  • 1/4 cup fresh bean sprouts
  • 1 green onion, thinly sliced on a sharp diagonal
  • 1/3 cup lightly packed fresh cilantro leaves
  • 1 teaspoon sesame seeds, toasted
  •  

Curtis Stone’s White Russian + Creamsicle + Milkshake

  • 1/3 cup Kahlúa

  • 3 tablespoons good-quality vodka
  • 1 1/2 cups vanilla ice cream, slightly softened
  • 1/2 cup milk
  • 2 tablespoons orange liqueur, such as Grand Marnier
  • Zest of 1 navel orange
  •  

Carbonara Burgers

  • 2 tablespoons olive oil, plus a drizzle 

  • 1/4 pound meaty pancetta, finely chopped
  • 1 teaspoon coarse black pepper
  • 4 cloves garlic, chopped
  • 1 1/2 cups loosely packed leftover cooked bucatini pasta, chopped
  • 1 1/2 pounds ground sirloin
  • Salt
  • A small handful flat-leaf parsley, finely chopped
  • 1/4 cup (a handful) each grated Parm and grated Pecorino cheese
  • Olive oil, for drizzling
  • 1 tablespoon butter
  • 4 eggs
  • 4 Brioche burger rolls, split and toasted or sandwich-size English muffins, toasted
  • 1 cup giardiniera, drained and finely chopped in a food processor into relish
  • Gem leaf lettuce
  •  

FRIDAY

September 30, 2016

Green Tortilla Soup

  • 8 tomatillos, peeled and rinsed

  • Natural cooking spray
  • Salt and pepper
  • Juice of 1 lime
  • 1 teaspoon agave syrup or honey
  • 1 quart vegetable stock, preferred brand Rachael Ray, divided
  • 8 corn tortillas, cut into thin strips
  • Salt
  • 2 tablespoons olive oil
  • 2 large ears corn, shucked and kernels scraped from cobs or 2 cups frozen corn, defrosted
  • 1 medium zucchini, seeded and diced
  • 2 jalapeño peppers, seeded and chopped
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 2 teaspoons (2/3 palmful) cumin
  • 2 teaspoons (2/3 palmful) coriander
  • 1 teaspoon (1/3 palmful) dried Mexican oregano, lightly crushed 
  • 1 can garbanzo beans, drained 
  •  
  • To serve: diced avocado dressed with lime, thinly sliced radishes, toasted pepitas, cilantro leaves
  •