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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

January 16, 2017

Orange and Olive Oil Upside-Down Skillet Cake

  • 2 oranges

  • 2 eggs
  • 1/2 cup olive oil
  • 1 1/2 cup sugar, divided
  • 1 1/4 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons butter
  • 1 ounces orange liqueur, such as Grand Marnier
  • Whipped cream, for serving

Stuffed Peppers

  • 8 to 10 mild frying peppers or small to medium red and/or green bell peppers

  • Salt
  • 2 tablespoons butter
  • 1/4 cup broken, one-inch pieces spaghetti or orzo pasta
  • 1 cup white rice
  • Pepper
  • 2 cups chicken stock
  • 4 tablespoons olive oil, divided
  • 2 ribs celery with leafy tops, finely chopped
  • 2 onions, finely chopped, divided
  • 6 cloves garlic, finely chopped, divided
  • 1/2 cup parsley, finely chopped
  • 2 tablespoons thyme, finely chopped
  • 1 large fresh bay leaf
  • 2 cups chicken stock
  • 1 quart passata or tomato purée
  • 1 pound ground beef
  • 1/2 pound ground veal
  • 1/2 pound ground pork
  • 2 cups freshly grated Parmigiano-Reggiano cheese, divided

Skillet Monster Cookie

  • 1/2 cup butter

  • 1 cup smooth peanut butter
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 2 cups rolled oats
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup candy coated chocolates, such as M&M’s
  • 1/2 cup chocolate chips
  • 1/2 cup peanut butter chips
  • 1/2 cup pecans, chopped
  • 1/4 cup raisins

TUESDAY

January 17, 2017

The OG Gardner’s Cavem Juice

  • 3 red apples, peeled and chopped

  • 2 beets, peeled and chopped
  • 1/2 inch piece ginger root, peeled
  • 2 fistfuls kale
  • 1 small handful cilantro

Potato Chip Cookies

  • 1 cup sugar

  • 4 sticks unsalted butter, softened
  • 2 eggs
  • 1 tablespoon vanilla
  • 1 1/2 cups chopped pecans
  • 2 1/2 cups crushed potato chips (we usually use Lays)
  • 3 1/2 cups oat flour

Linzer Cookies

  • 3/4 cup unsalted softened butter

  • 1/2 cup sugar
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon grated nutmeg
  • 1 cup oat flour
  • 3/4 cup almond flour
  • 1/4 teaspoon Himalayan pink salt
  • Your favorite raspberry or strawberry jam for the filling

Swordfish Cutlets with Citrus Breadcrumbs and Chunky Caponata

  • 12 thin pieces swordfish, trimmed of skin and bloodline

  • 3 cups breadcrumbs (I use Buon Italia plain Italian)
  • 1 cup flat-leaf parsley tops, loosely packed
  • Zest of 1 orange
  • Zest of 1 lemon
  • 2 teaspoons chili flakes
  • 4 large cloves garlic, finely chopped
  • Salt
  • Olive oil for shallow frying, about 1/2 cup
  • Lemon wedges, to serve
  •  
  • For the Chunky Caponata:
  • 1 large or 2 medium (about 2 1/2 to 3 pounds total) firm, heavy eggplant, peeled of half the skin then diced into 3/4-inch bite-sized pieces
  • Salt
  • 3 tablespoons EVOO – Extra Virgin Olive Oil
  • 3 to 4 small ribs celery with leafy tops, sliced into half-inch pieces
  • 1 onion, chopped into half-inch pieces
  • 1 cup Sicilian green olives, pitted, coarsely chopped
  • 4 cloves garlic, crushed
  • 1 teaspoon red chili flakes
  • 1/4 cup pine nuts, toasted 
  • 1 14-ounce can chunky crushed tomatoes
  • A few leaves of basil, torn

WEDNESDAY

January 18, 2017

Bottom-of-the-Jar Bloody Maria

  • Sliced pickled jalapeños (brine and sliced peppers) from the bottom of the jar

  • 2 ounces tequila
  • 4 ounces spicy veggie juice (I use Spicy Hot V8)
  • 1/2 ounces Worcestershire sauce
  • 1/2 ounces fresh lime juice
  • 1/2 teaspoon lime zest
  • 2 dashes Tabasco
  • Celery salt and pepper to taste
  • Cilantro, celery stalk and Spanish olive, to garnish

Bottom-of-the-Jar Bourbon Bee’s Knees

  • Honey from the bottom of the jar (about 1/2 ounce)

  • 1/2 ounce hot water
  • 2 1/2 ounce bourbon
  • 1 ounce fresh lemon juice
  • Fresh thyme sprig, for garnish

Greek Frittata Pizza

  • 4 tablespoons EVOO – Extra Virgin Olive Oil, divided

  • 4 cloves garlic, crushed and chopped
  • 1 bunch scallions, thinly sliced on bias, whites and greens separated
  • 1 16-ounce bag chopped frozen spinach, defrosted and wrung dry
  • Salt and pepper
  • Juice of 1/2 lemon
  • 12 eggs
  • 2 cups feta crumbles
  • 1 vine-ripe tomato, thinly sliced
  • 3/4 pound mozzarella, thinly sliced or shredded
  • 1/2 cup pitted Kalamata olives, coarsely chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon red chili flakes
  • A small handful flat-leaf parsley tops, chopped
  • A few leaves of basil, torn

Bottom-of-the-Jar Whipped Cream in a Jar

  • 1 jar jam with only a few tablespoons remaining

  • 1/2 cup cold heavy whipping cream
  • 2 teaspoons confectioners’ sugar
  • Pinch of salt

Bottom-of-the-Jar Sweet ‘n Hot Glaze for Chicken, Pork or Fish

  • For the glaze:

  • 3 to 4 tablespoons (the last of a jar) orange marmalade or cherry, apricot or plum preserves
  • 1/4 cup boiling water
  • 2 tablespoons honey
  • 2 large cloves garlic, chopped
  • 1-inch piece ginger, peeled and grated
  • 3 tablespoons Tamari sauce
  • 1 to 2 tablespoons Sriracha, for medium to spicy heat level

  • 1 tablespoon vegetable or peanut oil
  • 4 boneless, skinless chicken breasts or 8 thighs or 4 one-inch thick pork chops or 4 skinless filets of salmon or halibut
  • Salt and pepper
  • 4 scallions, thinly sliced on a bias

  • Suggestion: Serve with roast broccolini or green beans and sweet or hot red peppers dressed with cooking spray, soy sauce, crushed garlic and toasted sesame oil, garnished with sesame seeds

Bottom-of-the-Jar Spicy and Tangy Chicken Marinade

  • 1/2 cup Greek yogurt

  • 1/4 cup pickle juice
  • 2 to 3 tablespoons hot sauce
  • 1 tablespoon EVOO – Extra Virgin Olive Oil
  • Salt and pepper, to taste
  • 1 1/2 pounds bone-in, skin-on chicken breasts

Bottom-of-the-Veggie-Drawer Chopped Salad

  • You can make this salad with anything in your veggie drawer, including (but not limited to):

  • Romaine
  • Spinach
  • Red peppers
  • Cucumbers
  • Carrots
  • Celery
  • Red onion

  • Juice of 1/2 lemon
  • 2 tablespoons EVOO – Extra Virgin Olive Oil
  • Salt and pepper, to taste

THURSDAY

January 19, 2017

Chicken Pot Pie with Apples and Leeks

  • For the poached chicken*:

  • 1 onion, quartered
  • 2 carrots and leafy tops, coarsely chopped
  • 2 to 3 ribs celery with leafy tops, coarsely chopped
  • 1 bulb garlic, halved horizontally
  • 2 bay leaves
  • Herb bundle of parsley, sage, thyme
  • 1 lemon, sliced
  • 1 teaspoon peppercorns
  • Salt
  • 1 3- to 4-pound chicken

  • For the Pot Pies:
  • 4 tablespoons butter
  • 2 leeks, chopped
  • 1 onion, chopped
  • 2 large ribs celery, chopped
  • 2 Honeycrisp or Gala apples, peeled and chopped
  • Salt and pepper
  • A little freshly grated nutmeg, about 1/8 teaspoon
  • 3 tablespoons flour
  • 1/4 cup Calvados or apple brandy
  • 1/2 cup dry white wine
  • 1 1/2 cups poaching liquid (if poaching chicken) or store-bought chicken stock*
  • 1/2 cup cream
  • DuFour or other prepared pastry dough, defrosted 2 hours in refrigerator
  • 1 egg beaten with a splash of water

  • * If you’re running short on time, use meat pulled from a store-bought rotisserie chicken and store-bought stock.

FRIDAY

January 20, 2017

Lindsey Vonn’s Go-To Scramble

  • 2 tablespoons olive oil

  • 3 tablespoons yellow onion, diced
  • 3 tablespoons red bell peppers, diced
  • 3 tablespoons green bell peppers, diced
  • 8 to 10 button mushrooms, sliced
  • 3 eggs
  • 1/2 avocado, diced
  • 2 to 3 tablespoons salsa
  • 3 to 4 leaves fresh cilantro
  •  

Roast Squash and Chicken Thighs

  • From the pantry:

  • Garlic
  • EVOO – Extra Virgin Olive Oil
  • Salt and pepper
  • Nutmeg, freshly grated or ground (optional)
  •  
  • 2 Acorn or Delicata squash
  • 8 bone-in, skin-on chicken thighs
  • 1/2 cup grainy Dijon mustard
  • 1/2 cup maple syrup
  • 3 to 4 sprigs rosemary, leaves stripped and chopped
  •