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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

September 22, 2014

Autumn Frito Misto

  • Oil for frying, such as canola, vegetable or an olive oil/vegetable blend

  • 2 1/2 cups flour, divided
  • Salt and pepper
  • 6 large eggs, divided
  • 1 1/2 cups breadcrumbs
  • 1/2 cup, a couple of handfuls, grated Parmigiano-Reggiano 
  • 3 pieces (1 1/4 pounds) boneless, skinless chicken breast, tenderloin removed
  • 1 pork tenderloin (about 3/4 pound), trimmed of silver skin
  • 3/4 pound veal medallions/scallops
  • 1/4 teaspoon freshly grated nutmeg
  • 1 cup seltzer water
  • 1 pound butternut squash, peeled and sliced 1/2-inch thick
  • 3 potatoes, peeled and halved lengthwise then sliced 1/2-inch thick
  • 3/4 pound cremini/portabella, fresh porcini or trumpet mushrooms, cut into chunks
  • 1/4 pound large spinach leaves
  • 20 large sage leaves
  • 1 cup large sprigs flat-leaf parsley
  • Lemon wedges and flaky sea salt, to serve
  •  

TUESDAY

September 23, 2014

Grilled Pinwheel Steaks and Roasted Broccoli

  • 2 1 1/4- to 1 1/2-pound skirt steaks, trimmed

  • EVOO – Extra Virgin Olive Oil, for liberal drizzling
  • Kosher salt and coarse black pepper
  • Zest of 2 lemons, divided
  • 4 tablespoons rosemary, stemmed and coarsely chopped
  • 8 cloves garlic, 4 finely chopped, 4 thinly sliced 
  • 2 cups loosely packed flat-leaf parsley leaves
  • 1 1/2 to 2 cups large, shaved curls of Parmigiano-Reggiano (Tip: Use a veggie peeler to get large flakes of cheese)
  • Butcher twine
  • 3 bundles baby broccoli or 2 large bundles of broccolini, trimmed
  • 1 1/2 teaspoons, half a palmful, crushed red pepper flakes
  • 1 large red mild pepper, such as a frying pepper or field pepper, seeded and thinly sliced lengthwise
  •  

WEDNESDAY

September 24, 2014

Italian Roast Chicken with Fennel

  • 6 medium bone-in, skin-on chicken breasts

  • Salt and pepper
  • 2 large bulbs fennel, cut into 6 wedges each
  • 2 large onions, peeled (root end kept intact) and cut into 6 wedges each
  • 2 to 3 tablespoons olive oil
  • 1 tablespoon toasted fennel seed
  • 4 cloves garlic, crushed away from skins
  • 2 bay leaves
  • 2 tablespoons rosemary leaves
  • 2 tablespoons thyme leaves
  • 3 tablespoons flat-leaf parsley
  • 8 to 10 sage leaves
  • 1 teaspoon red chili flakes or 2 small dried chili peppers
  • Zest of 1 lemon
  • 1 tablespoon onion flakes or dehydrated onion
  • 1 cup dry vermouth or dry white wine
  • 3 tablespoons butter
  • Juice of 1 lemon, plus wedges for passing
  • Warm crusty bread, for passing
  •  

Broccoli Rabe and Sausage Bites

  • 1 bundle broccoli rabe, roughly chopped

  • 3 tablespoons olive oil
  • 2 cloves garlic
  • A pinch crushed red pepper flakes or 1 fresno pepper, finely chopped
  • A few grates nutmeg
  • Salt and pepper
  • 1/2 pound ground fennel sausage
  • 1 large or 2 petite baguettes
  • 1/2 cup fresh ricotta
  • 1 cup aged provolone, shredded
  •  

THURSDAY

September 25, 2014

Tomato Sauce with Mushrooms and “Fat Spaghetti”

  • 1/2 ounce good quality dried porcini mushrooms

  • 1 1/2 cups chicken stock
  • About 1/4 cup olive oil
  • 1/4 pound pancetta, chopped 
  • 1 pound cremini mushrooms, thinly sliced
  • Salt and pepper
  • 4 large cloves garlic, chopped
  • 1 small onion, finely chopped
  • 10 to 12 leaves fresh sage, very thinly sliced
  • 1 cup dry white wine
  • 1 28-ounce can Italian tomatoes, hand-crushed plus juice
  • 1 pound pici or bucatini
  • Freshly grated Pecorino cheese
  • A handful of flat-leaf parsley, finely chopped
  •  

Kelsey Nixon’s Slow Cooker Pulled Pork (5 Meals, 1 Slow Cooker)

  • 1 5 1/2- to 7-pound boneless pork shoulder or pork butt

  • 1/2 cup light brown sugar
  • 1 tablespoon garlic powder
  • 1 tablespoon dry mustard
  • 3 tablespoons paprika
  • 1 1/2 tablespoons salt
  • 1 1/2 tablespoons cracked black pepper
  • 2 onions, coarsely chopped
  • 2 cups low-sodium beef broth
  • 1 cup cola
  •  

FRIDAY

September 26, 2014

Sunny Anderson's Sausage Corn Mug Muffins

  • Cooking Spray

  • 1 package corn muffin mix, mixed according to package directions
  • 3 to 4 pickled jalapeño rings, chopped
  • 4 microwavable, pre-cooked frozen sausages, thawed and cut into 1/2-inch pieces
  • Maple syrup, to serve
  •  

Knife-and-Fork Open-Faced Burgers Topped with Stuffed Thick-Cut Sliced Tomatoes

  • 2 pounds ground beef or ground lamb

  • Kosher salt and black pepper
  • 3 tablespoons grated onion
  • 2 tablespoons rosemary, finely chopped
  • 2 tablespoons Worcestershire sauce
  • 6 cloves garlic, chopped, divided
  • Olive oil, for drizzling plus 2 tablespoons
  • 3 large ripe heirloom or beefsteak tomatoes
  • 2 tablespoons butter
  • 1 cup panko breadcrumbs
  • 1 cup freshly grated Parmigiano-Reggiano cheese
  • 1/2 cup flat-leaf parsley, chopped
  • 1/4 cup mint leaves, chopped 
  • 6 pieces of white Italian bread (from Whole Foods bakery counter) sliced 1-inch thick, toasted   
  •  

Sunny Anderson's Denver Mug Omelet

  • Cooking spray

  • 2 eggs 
  • 1/4 cup frozen Southwestern blend vegetables
  • 1 slice deli ham, chopped
  • 2 tablespoon cheddar cheese, shredded
  •  

Sunny Anderson's Coffee Cup Quiche

  • Cooking Spray

  • 8 butter crackers
  • 2 eggs
  • 1 tablespoon Dijon mustard
  • 1 teaspoon scallions
  • 1 slice deli ham, chopped 
  • Salt and pepper
  • 3 tablespoons peas
  • 1 ounce piece of brie cheese
  •  

Sunny Anderson's Apple Dutch Baby Mug Pancake

  • Cooking Spray

  • 1 package shake-and-mix pancake batter, prepared to package directions
  • 3 tablespoon chunky apple sauce
  • 1 tablespoon raisins
  • 1/4 teaspoon cinnamon sugar
  • Maple syrup, for serving
  •  

Chilaquiles in a Taza (Mug)

  • Cooking spray

  • A handful tortilla chips, slightly crushed
  • 2 eggs
  • 3 tablespoons salsa
  • 4 tablespoons Mexican blend cheese, divided
  • Hot sauce, to taste
  • Salt and pepper
  • 1 tablespoon cilantro, chopped
  •