SEE WHEN RACHAEL RAY'S ON IN YOUR AREA

Not Your Station? Check our Station Finder

Thursday: Celebrity Truth or Dare with Nick Lachey & 3 Things to Do with Your Leftover Meatballs!

ADVERTISEMENT

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 29, 2014

Sicilian Eggplant and Pepper Ragu and Pappardelle

  • 1 small to medium eggplant
  • 2 large, red, mild frying, field or bell peppers
  • About 1/4 cup olive oil
  • 5 to 6 flat anchovy filets
  • 4 cloves garlic, thinly sliced
  • 2 pints cherry tomatoes or 1 28-ounce can San Marzano tomatoes
  • 1 small red chili pepper, seeded and finely chopped or 1 teaspoon crushed red pepper flakes
  • 2 to 3 tablespoons capers, drained if in brine or soaked if salted
  • 1/2 cup basil, torn
  • 1/4 cup flat-leaf parsley, chopped
  • 1 pound egg papperdelle or tagliatelle
  • Shaved Pecorino or ricotta salata cheese for garnish, optional

TUESDAY

September 30, 2014

Clinton Kelly’s Spicy Turkey Meatballs with Sweet Mango Glaze

  • 1 small onion, grated

  • 3 garlic cloves, minced
  • 1/2 cup breadcrumbs
  • 1/2 cup grated Parmesan
  • 1 pound ground dark turkey meat
  • 1 1/2 teaspoons crushed red pepper flakes
  • 1 teaspoon hot sauce (such as Tabasco)
  • Salt and pepper

  • For the Mango Balsamic Glaze:
  • 1 large mango, peeled and cubed
  • 2 cloves garlic
  • 1/2 cup balsamic vinegar
  • 1/2 cup water
  • 1/4 cup honey
  • 2 tablespoons unsalted butter
  •  

Indian Summer Cocktail

  • 2 ounces delicious bourbon

  • A splash sweet vermouth
  • A few shakes bitters
  • A splash orange juice
  • Seltzer

Roast Cauliflower Bites with Kale Pesto

  • 1 large head cauliflower

  • Cooking spray
  • Salt and pepper
  • 1 bunch Tuscan kale
  • 1 large clove garlic
  • 1/4 cup olive oil
  • Grated Pecorino
  • 2 to 3 tablespoons pine nuts
  • Juice of 1/2 lemon
  • Nutmeg

Roasted Pork Chicken and Sausage with Wilted Greens

  • For the Roasting Salt:

  • 3 tablespoons rosemary, leaves stripped from stems
  • 2 tablespoons fresh thyme leaves
  • 10 to 12 leaves sage
  • 2 to 3 small fresh bay leaves
  • 2 small dried red chilies or round teaspoon of crushed red pepper flakes
  • 1 tablespoon dehydrated onion or onion flakes
  • 2 teaspoons toasted fennel seeds
  • Zest of 1 large lemon
  • 4 to 5 cloves garlic
  • 1/4 cup Kosher salt
  • 2 tablespoons coarse black pepper


  • 1 4- to 5-pound chicken, backbone removed (butterflied or spatchcocked)
  • 1 3- to 4-pound pork loin roast
  • EVOO - Extra-Virgin Olive Oil, for liberal drizzling, about 1/4 cup
  • 2 cups dry white wine
  • 3 to 4 pounds potatoes, peeled and cut into 2-inch chunks
  • 8 links Italian sausages with fennel or a mix of sweet and hot
  • 2 lemons, halved


  • For the Wilted Chard and Spinach:
  • 4 tablespoons EVOO – Extra Virgin Olive Oil
  • 4 cloves garlic, finely chopped
  • 1 1/2 to 2 pounds stemmed chard and or spinach
  • Salt, pepper and nutmeg, to taste
  • Juice of 1/2 lemon
  •  

WEDNESDAY

October 1, 2014

Cinnamon Roll Pancakes

  • 3 tablespoons butter, melted

  • 3 tablespoons brown sugar
  • 1/2 teaspoon cinnamon
  • Nutmeg, grated
  • 1 recipe Perfect Pancake Batter
  • Butter, for cooking
  • Store-bought or homemade cream cheese frosting, for serving
  •  

Pumpkin Spice Pancakes

  • 1 recipe Perfect Pancake Batter

  • 1 teaspoon orange extract
  • 1 1/2 teaspoons pumpkin pie spice
  • Butter, for cooking
  • Ginger-infused maple syrup, for serving
  •  

Cookies n’ Cream Pancakes

Pineapple Upside-Down Pancake

  • 6 pineapple rings

  • 2 tablespoons brown sugar

  • 6 maraschino cherries

  • 1 recipe Perfect Pancake Batter

  • Butter, for cooking Whipped cream, for serving

Perfect Pancake Batter

  • 2 eggs

  • 2 cups store-bought pancake mix
  • 1 cup milk
  • Butter, for cooking

Caramel Apple Pancakes

  • 2 apples, peeled

  • 1 teaspoon cinnamon
  • 1 recipe Perfect Pancake Batter
  • Butter, for cooking
  • Caramel sauce, for serving

Cobbwich

    For the Blue Cheese Ranch Sauce:

  • 1/2 cup blue cheese crumbles
  • 1/2 cup sour cream
  • 1/4 to 1/3 cup buttermilk
  • 1 small clove garlic, grated or pasted
  • 1 teaspoon (from a wedge) lemon juice
  • A few dashes Worcestershire sauce
  • 2 dashes (or to taste) Tabasco sauce
  • 2 tablespoons minced chives
  •  
  • 12 slices, 1/2 pound, really good lookin’ bacon
  • 1 beefsteak or heirloom tomato, sliced
  • Thinly sliced red onion
  • Salt and pepper
  • Bibb or leaf lettuce
  • 1 Haas avocado, sliced
  • Juice of 1/2 lemon
  • 4 chicken cutlets (horizontally cut chicken breasts, pounded to 1/4-inch thick)
  • Olive oil, for drizzling
  • Butter, for frying eggs and melted for brushing buns
  • 4 brioche rolls, split and griddle toasted
  • 4 large eggs

THURSDAY

October 2, 2014

Lemon & Olive Oil Potatoes

  • 5 Russet potatoes, peeled and cut into wedges

  • Kosher salt
  • Juice of 2 lemons
  • About 1/4 cup EVOO – Extra Virgin Olive Oil
  • Flaky sea salt to taste and to serve

Ricotta Stuffed Saltimbocca (Jump in Your Mouth!)

  • 4 chicken breasts, butterflied and pounded/cut 1/8-inch thick or thinly sliced veal cutlets

  • 8 tablespoons fresh ricotta cheese, sheep or cow’s milk
  • 1 teaspoon lemon zest  
  • Nutmeg
  • 3/4 cup flour, for dredging   
  • Salt and pepper
  • 4 large or 8 small sage leaves
  • 4 slices Prosciutto di Parma (plus a few slices to snack on)
  • About 3 tablespoons olive oil
  • 1/2 cup dry white wine or dry vermouth
  • Juice of 1/2 lemon
  • 2 tablespoons butter

Michael Chernow's Spaghetti Squash with Chicken Meatballs

  • 2 medium-size spaghetti squash

  • Salt and pepper
  • Olive oil
  • 2 onions, finely chopped
  • 1 rounded tablespoon tomato paste
  • 2 cans whole, peeled San Marzano tomatoes
  • 2 whole crushed garlic cloves
  • 1 bay leaf
  • 2 sprigs rosemary, pounded
  • 6 chicken meatballs
  • A chunk of Parmesan cheese and a grater
  •  

Michael Chernow's Meatball Omelet

  • 3 tablespoons olive oil, divided

  • 1/4 onion, diced small
  • 1 clove garlic, minced
  • 2 cups spinach, cleaned and chopped
  • 2 chicken meatballs, chopped into half-inch cubes
  • 3 farm fresh eggs
  • Salt and pepper
  • A splash of milk
  • Parm cheese
  •  

Michael Chernow’s Fall Salad and Chicken Meatballs

  • 2 sweet potatoes, peeled and cut into 2-inch cubes

  • Olive oil
  • 1/2 cup quinoa
  • 1 big bunch of kale, washed and dried very well
  • One avocado, pitted and sliced
  • Juice of 1 lemon, juiced
  • 6 chicken meatballs, cut into cubes
  • 1 tablespoon agave or natural honey (I prefer agave)
  • 1/4 cup extra virgin olive oil
  • Apple cider vinegar
  • Salt and pepper
  •  

Michael Chernow’s Chicken Meatballs

  • 2 pounds ground chicken thighs

  • 1 tablespoon salt
  • 1 teaspoon ground fennel seed
  • 1 teaspoon ground black peppercorns
  • 1/4 cup white wine
  • 1/2 cup parsley, chopped
  • 1/2 cup breadcrumbs
  • 2 eggs
  • 2 tablespoons olive oil
  •  

FRIDAY

October 3, 2014

Chef Anne Burrell's Stuffed French Toast

  • For the Filling:

  • 8 slices bacon, cut into 1/4-inch lardons
  • Extra-virgin olive oil
  • 1 onion, cut into 1/4-inch dice
  • Kosher salt
  • Pinch of crushed red pepper
  • 1 large beefsteak tomato, seeded and cut into 1/2-inch dice
  • 2 sprigs of fresh oregano, leaves finely chopped

  • For the French Toast:
  • 4 large eggs
  • 1 cup whole milk
  • Pinch of cayenne (optional)
  • Kosher salt
  • 8 slices tight-crumbed white bread
  • 1 1/2 cups grated Gruyère cheese

  • For the Fried Eggs:
  • Extra-virgin olive oil
  • 4 large eggs
  • 1 bunch of fresh chives, finely chopped (optional)
  •  

Hanger Steaks with French Onion Sauce

  • For the Sauce:

  • 2 tablespoons butter
  • 2 large onions, quartered and very thinly sliced
  • 1/4 teaspoon dried thyme
  • 1 large bay leaf
  • Salt and finely ground black pepper
  • 1/2 cup dry white wine
  • 1/2 cup veal stock or beef consomme
  • 3 tablespoons crème fraîche or sour cream.
  •  
  • For the Steaks:
  • 2 1-pound hanger steaks each about 1-inch thick
  • 3 tablespoons EVOO – Extra Virgin Olive Oil, divided
  • About 2 teaspoons herbes de Provence
  • Kosher salt and black pepper
  • Olive oil potato chips, cornichons, watercress and grainy Dijon mustard, for serving.
  •