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Monday: Can Peter Walsh Declutter a Family of 10?! Plus, Bobby Flay's 3 Mind-Blowing Brunch Faves

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

June 27, 2016

Sausage Skewer Party Bites

  • 1 package Johnsonville Mild Italian Sausage

  • 25 mini mozzarella balls (about 1 quart-sized container)
  • 1 bunch basil
  • Marinara sauce, for dipping
  • Toothpicks, for serving
  •  

Bobby Flay's Coffee Milk Punch

  • 3 cups whole milk

  • 2 cups half-and-half
  • 1 cup confectioners’ sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups bourbon
  • 2 cups brewed coffee, preferably chicory coffee, cooled
  • 1/8 teaspoon freshly grated nutmeg, plus more for serving
  •  

2-to-1 Beef-Bacon Burgers with Blue Cheese and Horseradish Sauce

  • 1/2 pound meaty, smoky bacon

  • 1 pound ground sirloin
  • Kosher salt
  • Black pepper
  • 1/2 cup crumbled smoked blue cheese (preferred brand Oscar’s Adirondack Smoke House) or dry blue cheese, crumbled
  • 1/2 cup sour cream
  • 2 tablespoons prepared horseradish or freshly grated horseradish to taste
  • 1/4 cup minced chives
  • 1 teaspoon Worcestershire sauce
  • Soft burger rolls, such as Martin’s potato rolls, plain or with sesame seeds
  • Chopped iceberg lettuce
  • Chopped white onions
  • Dill pickle chips
  •  

Bobby Flay's Tarte Flambé with Softly Scrambled Eggs

  • 1/2 cup crème fraîche

  • 2 tablespoons fresh flat-leaf parsley leaves, plus more for serving
  • 2 tablespoons chopped fresh chives, plus more for serving
  • 1 tablespoon fresh tarragon leaves, plus more for serving
  • Kosher salt and freshly ground black pepper
  • 1 pound store-bought pizza dough
  • 3 tablespoons canola oil, plus more for brushing
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1 large Vidalia onion, halved and thinly sliced
  • Pinch of sugar
  • 1/2 pound double-smoked bacon, cut crosswise into lardons (short, thick matchsticks)
  • 2 cups grated sharp white cheddar
  • 1 Fresno chile, finely diced
  • 6 large eggs
  • 2 ounces soft goat cheese, cut into small pieces and frozen for 5 minutes
  •  

Bobby Flay's Creamy Polenta with Poached Eggs

  • For the Polenta:

  • 1 cup whole milk
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup polenta or stone-ground yellow cornmeal
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1/2 cup freshly grated Parmesan cheese

  • For the Braised Greens:
  • 3 tablespoons olive oil
  • 1 small red onion, halved and thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1 1/4 pounds mustard greens, ribs removed and leaves chopped
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons red wine vinegar
  • 4 poached eggs
  • Chile Oil (recipe follows)
  • Chopped fresh flat-leaf parsley

  • For the Chile Oil:
  • 1/3 cup stemmed and finely chopped fresh Tutto Calabria hot, long chile peppers or hot cherry peppers
  • 1 cup extra-virgin olive oil
  • 1/4 teaspoon kosher salt
  •  

Bobby Flay’s Bacon and Hash Brown ‘Quesadilla’ with Eggs

  • 2 large russet potatoes (2 pounds), scrubbed

  • Kosher salt and freshly ground black pepper
  • 4 tablespoons canola oil, plus more for brushing
  • 2 large Spanish onions, halved and thinly sliced
  • 1 poblano chile, roasted (see page 136) and finely diced
  • 1 tablespoon plus 2 teaspoons ancho chile powder
  • 1/3 pound thick-cut bacon, diced
  • 12 (6-inch) flour tortillas
  • 2 1/2 cups of grated Monterey Jack cheese
  • 2 tablespoons unsalted butter
  • 4 large eggs
  • Fresh Tomato Salsa (recipe follows)
  • 2 tablespoons finely chopped fresh chives

  • For the Fresh Tomato Salsa:
  • 2 ripe beefsteak tomatoes or 4 ripe plum tomatoes, diced
  • 1/2 red onion, halved and thinly sliced
  • 1 jalapeño, finely diced
  • 2 tablespoons fresh lime juice
  • 2 tablespoons canola oil
  • 2 tablespoons honey
  • 2 tablespoons finely chopped fresh cilantro
  • Kosher salt and freshly ground black pepper
  •  

TUESDAY

June 28, 2016

Ryan Scott’s Hungry Hunter Pockets

  • 1 1/2 cups whipped cream cheese

  • 1 cup chopped chives
  • 1 tablespoons Dijon mustard
  • Flour, for dusting
  • 12 5x5” squares puff pastry
  • 12 slices black forest ham
  • 1 1/2 cups shredded white cheddar
  • 1 cup sliced pepperoncini
  • 4 eggs, whisked for an egg wash
  • 1/2 cup toasted sesame seeds
  • 1 tablespoon cracked black pepper
  • 1/2 teaspoon salt
  •  

Detroit Coney Dogs

  • 1 tablespoon canola or olive oil

  • 1 pound ground beef
  • Salt and pepper
  • 1 rounded tablespoon chili powder, preferred brand Gebhardt
  • 1 teaspoon celery seed (about 1/3 palmful)
  • 1 teaspoon ground cumin (about 1/3 palmful)
  • 1 onion, finely chopped
  • 3 large cloves garlic, chopped
  • 2 tablespoons (packed) light brown sugar
  • 2 tablespoons tomato paste
  • 1 tablespoon yellow mustard, plus more for serving, preferred brand Plochman's
  • 3/4 cup beef stock
  • 8 beef and pork hot dogs with natural casings
  • 8 premium hot dog rolls
  • 1 small white onion, chopped
  •  

Ryan Scott's BLTA Dip

  • 1 12- to 16-ounce pack applewood smoked bacon, cooked and chopped

  • 12 medium cherry tomatoes with stem intact
  • 4 tablespoons EVOO – Extra Virgin Olive Oil divided
  • Salt and pepper
  • 1 avocado
  • Juice from 2 lemons, divided
  • 3/4 cup sour cream
  • 1/2 cup mayo
  • 3/4 softened cream cheese
  • 1/2 cup shredded sharp cheddar
  • 1/2 cup shredded smoked mozzarella
  • 3/4 cup chopped scallions
  • 1 small 4 ounce can of chopped green chilies
  • A few dashes of Tabasco
  • 1 head romaine heart leaves (save the larger leaves for sando's the next day)
  • 1 teaspoon kosher salt
  • 1 teaspoon pepper
  •  

WEDNESDAY

June 29, 2016

Fabio Viviani’s Short Rib Lasagna

  • For the Short Rib Braise:

  • 2 tablespoons olive oil
  • 4 pounds short rib meat removed from the bone (ask your butcher to do this for you), diced 1/2-inch thick
  • 2 onions, cut into small dice
  • 4 garlic cloves, minced
  • 1 tablespoon rosemary, chopped
  • 1 tablespoon sage, chopped
  • 5 bay leaves
  • 1/2 cup tomato paste
  • 2 cups red wine
  • 3 quarts beef broth

  • For the Béchamel:
  • 1 quart whole milk
  • 1 whole nutmeg, freshly grated
  • 2 bay leaves
  • 1/4 pound unsalted butter
  • 1/4 pound all-purpose flour
  • 1 cup Montasio cheese
  • Salt and pepper, to taste

  • 3 to 4 boxes lasagna pasta, cooked to manufacturer’s specifications
  • 1 pound grated Grana Padano
  •  

Broccoli Rabe Hoagies

  • For the Fennel, Pepper and Onion Sauce:

  • 2 tablespoons olive oil
  • 1 small bulb fennel, quartered, cored and thinly sliced
  • 1 cubanelle pepper, halved, seeded and thinly sliced 
  • 1 red field/bell pepper, seeded, quartered and thinly sliced
  • 1 onion, quartered and thinly sliced
  • 4 cloves garlic, thinly sliced
  • Salt and pepper
  • 1 28-ounce can Italian tomatoes
  •  
  • For the Roasted Broccoli Rabe:
  • Salt
  • 1 large or 2 medium head/bunch broccoli rabe, trimmed of tough ends  
  • About 2 tablespoons EVOO – Extra Virgin Olive Oil, for drizzling
  • 4 cloves crushed garlic
  • 1 red chili pepper, sliced
  •  
  • For the Herb-Walnut Pesto:
  • 1 packed cup parsley and basil combined
  • 3 tablespoons walnuts, toasted
  • 1 large clove garlic, crushed
  • A small handful grated Parmigiano-Reggiano cheese
  • 1/4 cup EVOO – Extra Virgin Olive Oil
  •  
  • To serve:
  • 4 large, soft, Italian hoagie rolls
  • 1/2 pound mozzarella, sliced in half moons or deli-sliced provolone, sliced into half moons
  •  

THURSDAY

June 30, 2016

Penne with Ricotta, Prosciutto, Sausage and Peas

  • 2 tablespoons olive oil

  • 3/4 pound sweet Italian sausage with fennel (Buon Italia, 3 links)
  • 1/4 pound Prosciutto di Parma, not too thinly sliced, finely chopped
  • 4 cloves garlic, chopped
  • 1 bunch spring onions or scallions, whites and greens, chopped but separated
  • 1/2 cup dry white wine
  • 2 cups fresh shelled or defrosted peas
  • Salt and pepper
  • 2 tablespoons fresh thyme, chopped
  • 1 1/2 cups fresh ricotta, sheep or cow milk
  • 1 pound penne rigate
  • 1/4 cup flat-leaf parsley, thinly sliced or chopped
  • 1/2 cup chopped pistachio nuts (buy Sicilian if you can), lightly toasted
  • Grated Pecorino (sheep milk) or Parm (cow milk) to serve  
  •  

Curtis Stone’s Pan Bagnat

  • 1/2 cup Aïoli

  • 1/4 cup crème fraiche or sour cream
  • 1/2 cup fresh basil leaves, torn
  • Grated zest and juice of 2 lemons
  • Kosher salt and freshly ground black pepper
  • 2 5-ounce cans tuna packed in olive oil, drained
  • 1/4 cup pitted Kalamata olives, coarsely chopped
  • 2 tablespoons capers, drained and chopped
  • 1 14-ounce loaf ciabatta bread, split horizontally
  • 2 cups (not packed) arugula leaves
  • 1 cup torn radicchio leaves
  • 4 hard-boiled eggs, sliced
  • 2 small Persian cucumbers or 1/2 English (hothouse) cucumber, thinly sliced lengthwise
  • 1/2 red onion, thinly sliced
  •  

Curtis Stone’s Chilled Gazpacho

  • 2 pounds ripe tomatoes (about 6), roughly chopped

  • 1 cup chicken stock
  • 1 cup reduced-sodium 100% organic vegetable juice
  • 1/3 cup red wine vinegar
  • 1/2 cucumber, peeled, seeded and coarsely chopped
  • 1/2 red bell pepper, seeded and coarsely chopped
  • One 5-inch piece French baguette bread, crust removed
  • 1 shallot, coarsely chopped
  • 1 garlic clove, bruised
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • Salt and freshly ground black pepper
  • 1/2 cup finely diced peeled seeded cucumber
  • 1/4 cup finely diced seeded red bell pepper
  • 1/4 cup finely diced seeded yellow bell pepper
  • 1/4 cup finely diced seeded tomato
  • 6 teaspoons extra-virgin olive oil
  •  

FRIDAY

July 1, 2016

Anne Burrell’s Mexican Pulled Pork

  • 1 large Spanish onion, cut into 1/4-inch dice

  • 4 cloves garlic, smashed and finely chopped
  • 1 jalapeño, seeds and ribs removed, finely diced
  • 2 ribs celery, cut into 1/4-inch dice
  • 1 bunch cilantro stems, finely chopped, leaves saved for garnish
  • Zest and juice of 2 limes
  • 2 chipotle peppers in adobo sauce, finely chopped, plus 2 tablespoons adobo sauce
  • 1 teaspoon ground cumin
  • 1 tablespoon salt
  • 1 15-ounce can black beans
  • 1 box frozen corn
  • 1 15-ounce can tomato purée
  • 1 cup chicken stock
  • 4 1/2- to 5-pound pork shoulder
  •  

Grilled Chicken Thighs in Beer-Braised Black and White Beans

  • 1 teaspoon fennel seed

  • 1 teaspoon each granulated garlic and onion
  • 1 1/2 teaspoons (half a palmful) smoked paprika
  • Salt and pepper
  • 8 boneless, skinless chicken thighs
  • 3 tablespoons olive oil, divided
  • 1/4 pound meaty, smoky bacon, chopped
  • 1 small onion, finely chopped
  • 3 fat cloves garlic, chopped
  • 1 cup light-colored and light-flavored beer, such as Dos XX or Corona
  • 1/2 cup ketchup
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons Chipotle Smoked Tabasco
  • 2 tablespoons light brown sugar
  • 1 tablespoon Tamari or soy sauce
  • 1 teaspoon (1/3 palmful) ground cumin
  • 1 teaspoon (1/3 palmful) coriander
  • 1 14-ounce can cannellini beans, drained
  • 1 14-ounce can black beans, drained
  • 1 lime, halved
  • A small bunch scallions, whites and light greens thinly sliced on bias
  • Fritos or BBQ Fritos, lightly crushed, for topping

  • 1 lime, halved
  •  

Anne Burrell’s Super Simply Yummy Guacamole

  • 2 ripe avocadoes, skins and pits removed, and cut into 1/2-inch dice

  • Juice of 2 limes
  • 2 plum tomatoes, cut into 1/4-inch dice
  • 1/2 small red onion, cut into 1/4-inch dice
  • 2 cloves garlic, smashed and finely chopped
  • 1 bunch cilantro, stems removed and leaves finely chopped
  • 1/2 jalapeño pepper, seeds and ribs removed, cut into 1/4-inch dice
  • 2 teaspoons Sambal Oelek (optional)
  • Kosher salt
  •