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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

August 25, 2014

Scott Conant's Pan Roasted Chicken with Potatoes & Green Olives

  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and lots of freshly ground black pepper 
  • One 3- to 3 1/2-pound chicken, cut into 8 pieces or 3 pounds legs and thighs 
  • 1 large onion, chopped (about 1 cup)
  • 8 to 10 fingerling potatoes or 2 to 3 medium Yukon gold potatoes, cut into 1 1/2-inch pieces (about 1 1/2 cups) 
  • 1/2 cup pitted chopped green olives
  •  

Richard Blais' Family Chili

  • 2 tablespoons olive oil
  • 1/2 chopped onion
  • 2 tablespoons chili powder
  • 1 container diced fresh peppers
  • Salt and pepper, to taste
  • 1 can chickpeas (“daddy beans” as my girls call them)
  • 1 can diced chopped tomatoes

Buddy Valastro’s Pasta with Tomatoes and Green Beans

  • Kosher salt
  • 4 to 5 cups string beans
  • 1 pound rigatoni
  • 3 large garlic cloves, minced
  • 1 can Italian plum tomatoes
  • 2 tablespoons olive oil
  • 2 tablespoons fresh basil, chopped

Daddy Wu’s Pan-Fried Chicken

    For the Honey Sesame Sauce:
    1/2 cup soy sauce
    1/3 cup honey
    4 tablespoons white vinegar
    2 teaspoon mirin
    3 tablespoon water
    1/2 teaspoon sesame oil
    1 half-inch piece ginger, sliced in three pieces

  • 4 chicken breasts, pounded slightly, to about half an inch thick
  •  
  • For the marinade: 
  • 1 tablespoon soy sauce
  • 2 tablespoon sake, xiao shing wine or dry sherry
  • 1 teaspoon grated ginger
  • 1 teaspoon grated garlic
  • 1 tablespoon mirin 
  • 2 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  •  
  • White pepper
  • 1 1/2 cup flour
  • 3 eggs, beaten
  • 2 cups panko breadcrumbs

Daddy Wu’s Carrot Dressing

  • For the Dressing:
  • 3 medium-size carrots, around 3 cups or 1 pound
  • 1/4 cup red onion
  • 2 tablespoon mirin
  • 1/3 cup white vinegar
  • 2 tablespoon sesame oil 
  • 2 lemons, 1 zested, both juiced
  • 1/4 cup honey
  • Salt, to taste
  •  
  • 3 romaine hearts, chopped
  • 1 cup green cabbage, shredded
  • 1 cup red cabbage, shredded
  • 1/2 cup red onion, sliced
  • 1 yellow pepper, diced
  • 1 English cucumber, sliced on bias
  • 2 scallions, cut into 2-inch pieces and thinly sliced, soaked in ice water
  • 1/2 cup snap peas, sliced on a bias
  • 1 small bunch radish, English breakfast, sliced thin

Lauren Kudlawiec's Mini Pepper Pizzas with Easy Cheesy Whole Wheat Garlic Bread

  • For the Mini Pepper Pizzas
  • 1 pound bag of mini yellow, red or orange bell peppers, about 18 mini peppers per bag, about 2-3 inches each
  • 1 cup light spaghetti sauce, such as Prego Light Smart
  • 1 cup shredded Italian blend or mozzarella cheese
  • ¾ cup parmesan cheese, shredded (1/2 cup for pizzas and ¼ cup for garlic bread)
  • 25 slices turkey pepperoni, chopped
  • Salt and pepper for seasoning
     
  • For the Easy Cheesy Garlic Bread 
  • 10 slices whole wheat French bread (or 5 whole wheat sub rolls cut into 10 halves)
  • 2 tablespoons butter, softened
  • ¼ teaspoon garlic powder
  • ¼ teaspoon dried basil
  • ½ teaspoon dried parsley
  • ½ teaspoon dried oregano

Fanny Slater's "Tin Foil Surprise" Breakfast Sandwich with Orange-Lavender Fig Jam, Fluffy Scrambled Egg, Havarti, and Arugula

  • For the Orange-Lavender Fig Jam:
  • 1 pound fresh brown turkey figs*, about 10
  • Juice and zest of 1 orange
  • 2 tablespoons brown sugar
  • 1 tablespoon fresh lavender herb, chopped 
  • Pinch of salt
  •  
  • 4 English muffins, sliced in half
  • 1 tablespoon butter
  • 4 large eggs, whisked and seasoned with salt and pepper
  •  
  • 4 slices Havarti cheese
  • 1 cup arugula
  •  
  • *Note: If fresh figs are unavailable, substitute 2 cups of dried black mission figs.  If using dried figs, add juice of 1 more orange and ¼ cup water.

Lauren Kudlawiec’s Fruit Salsa with Cinnamon Sugar Tortilla Chips

    For the Tortilla Chips:

  • 6 large whole wheat tortillas
  • 2 teaspoons cinnamon
  • 1 tablespoons sugar 
  • Cooking spray

  • For the Salsa:
  • 3 cups fresh pineapple, diced (about 1/2 a large pineapple)
  • 2 cups diced strawberries
  • 1 large mango, peeled and diced
  • 2 apples or peaches, diced
  • 3 kiwi, peeled and diced 
  • 1 cup blueberries 
  • Juice of one lime  
  • 2 tablespoons sugar
  • 2 teaspoons cinnamon

Fanny Slater's Ginger Lemongrass Shrimp Summer Rolls with Coconut Peanut Dipping Sauce

  • Roasted Shrimp:
  • 1/2 pound large shrimp, shelled, peeled and deveined
  • 1 stalk lemongrass, root end removed and sliced
  • down the middle
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon fresh ginger, minced
  • 1 teaspoon lime juice
  • 1 teaspoon soy sauce
  •  
  • 12 rice paper wrappers + warm water for soaking
  • 1 cup pea shoots (substitute: bean sprouts)
  • 1 bunch Thai basil 
  • 1 bunch fresh mint
  • 1 medium cucumber, cut into thinstrips
  • 2 loose carrots, peeled into ribbons 
  • Salt and pepper
  •  
  • Coconut Peanut Dipping Sauce:
  • 1 small garlic clove, grated
  • 1 teaspoon ginger, grated
  • 1/4 cup peanut butter
  • 1/4 cup (canned) coconut milk
  • 2 tablespoons fresh orange juice
  • 1 tablespoon soy sauce
  • 1 teaspoon honey
  • Pinch of salt
  •  

TUESDAY

August 26, 2014

Bobby Flay's Blistered Tarragon Chicken with Crispy Potatoes

  • For the Tarragon Paste, aka Chicken Bath:
  • 1/2 cup tarragon, chopped
  • 1/2 cup parsley, chopped
  • 1/2 cup chives, chopped
  • 1 teaspoon garlic, chopped
  • 1 teaspoon lemon juice
  • 1/2 cup extra-virgin olive oil
  • kosher salt and freshly ground black pepper
  •  

  • For the Chicken: 
  • 4 8-ounce bone-in, skin on chicken breasts
  • 4 4-ounce bone-in, skin on chicken thighs
  • Kosher salt
  • Freshly ground black pepper
    1/4 cup canola oil
  •  

  • For the Vinaigrette:
  • 3/4 cups white wine vinegar
  • 1 tablespoon shallot, chopped
  • 1/2 teaspoon garlic, chopped
  • 2 tablespoons Dijon
  • 1 tablespoon honey
  • 1 1/2 cups canola oil
  • 1 1/2 teaspoons salt
    1/2 teaspoon freshly ground black pepper
  •  

  • For the Potatoes:
  • 2 Idaho potatoes, scrubbed
  • 1/4 cup canola oil, plus more oil for deep frying
  • Kosher salt
  • Freshly ground black pepper
  • 2 cups dandelion green leaves, torn into bite-sized pieces
  • 4 ounces Boucherette Goat Cheese, or another dry aged goat cheese, grated
  • 2 tablespoons parsley, chopped
  • 1 tablespoon Spanish paprika

Cider-Brined Pork Chops with Sweet Potatoes and Greens

  • For the Brine:
  • 2 cups warm stock 
  • 1/4 cup Kosher salt
  • 1 cup cloudy apple cider 
  • A few peppercorns 
  • A couple bay leaves 
  • 4 bone-in pork chops, about 2 1/2 pounds total 
  •  
  • 3 tablespoons olive oil, divided
  • 2 large onions 
  • 1 Honeycrisp apple, cored and thinly sliced  
  • 1 rounded tablespoon light brown sugar
  • 1 tablespoon cider or wine vinegar 
  • 1/4 cup apple brandy, such as Calvados or stock 
  • 4 medium sweet potatoes, peeled and cubed 
  • 1 cup warm chicken stock 
  • 4 tablespoons butter, cut into small pieces
  • Salt, pepper and nutmeg  
  • 4 cups baby kale, coarsely chopped 

WEDNESDAY

August 27, 2014

Sunny Anderson's Beer Battered Italian Asparagus with Dip

    For the dip:

  • 2 tablespoons fresh lemon juice
  • 1/2 cup mayonnaise
  • 2 tablespoons sour cream
  • 1/4 cup grated onion pulp (use biggest side of box grater)
  • 2 teaspoons Italian seasoning
  • 1/4 cup chopped parsley, loosely packed
  • Kosher salt
  •  
  • For the asparagus:
  • 2 cups flour
  • 1 tablespoon Italian seasoning
  • Zest of 1 lemon
  • Kosher salt
  • 12 ounces beer
  • 1 bunch thin/skinny asparagus
  • Vegetable or peanut oil, for frying

Lisa and Kelsey's Honey-Lime Chicken Enchiladas with Salsa Verde

  • For the Marinade: 
  • 6 tablespoons honey
  • Juice of 2 large limes
  • 1 tablespoon chili powder
  • 2 cloves garlic, minced
  • 1/4 cup cilantro, chopped
  •  
  • 1 rotisserie chicken, shredded
  •  
  • For the Salsa Verde:
  • 1 pound tomatillos, husked
  • 1/2 cup onion, diced
  • 1 clove garlic, minced
  • 1 jalapeño, minced with seeds and ribs removed
  • Juice of 1 lime
  • 1/4 cup cilantro, chopped
  • 1/2 teaspoon ground cumin
  • 1 1/2 teaspoons kosher salt
  • 2 cups water
  •  
  • 8-10 flour tortillas
  • 1 pound Monterey Jack cheese, shredded
  • 1 cup half-n-half
  •  
  • For the Garnishes:
  • 1/2 cup cotija cheese, crumbled
  • 1/4 cup cilantro leaves
  • 1 lime, cut into wedges
  • 1/4 cup minced onion

Jennifer and Sunny's Zesty Lemon Chicken

  • For the dredge:
  • 1 cup all-purpose flour
  • 1/3 cup Parmesan or Romano cheese
  • Kosher salt and black pepper
  • Zest of 2 lemons
  • 2 eggs
  • 1/2 teaspoon hot Hungarian paprika
  •  
  • For the fry:
  • 1 1/2 pounds chicken breasts, butterflied and slightly pounded thin
  • 1/3 cup olive oil
  •  
  • For the pan sauce:
  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 1/2 cup white wine
  • 2 cups chicken broth
  • 1/2 cup fresh lemon juice
  • 1/2 pound angel hair pasta, cooked al dente
  •  
  • For garnish:
  • Capers
  • Chopped fresh parsley
  • Lemon wedges

Turkey Cheeseburgers with Beer-B-Q Sauce on Pretzel Rolls

  • For the Beer-B-Q Sauce:
  • 1/2 tablespoon canola oil
  • 2 slices bacon, finely chopped
  • 1 small onion, finely chopped
  • 2 large cloves garlic, finely chopped
  • 3 tablespoons Worcestershire sauce, preferably Lea & Perrins
  • 2 tablespoons apple cider vinegar, preferably Bragg
  • 2 tablespoons (packed) light brown sugar
  • 1 cup lager or pale ale
  • 1 cup organic ketchup, such as Heinz
  • 1 teaspoon coarse black pepper
  •  
  • For the Burgers:
  • 2 1/4 pounds ground turkey
  • 3 tablespoons spicy brown mustard
  • 3 tablespoons finely chopped flat-leaf parsley
  • 2 tablespoons finely chopped fresh thyme
  • Salt and pepper
  • 2 teaspoons EVOO – Extra Virgin Olive Oil
  • Sliced extra-sharp white cheddar
  • 6 sandwich-size pretzel rolls
  • Kosher or other coarse salt, for sprinkling
  • Dill pickle slices, such as Vlasic Stackers
  • 1 romaine heart, chopped
  • Thinly sliced red onion
  • Sliced beefsteak tomato

THURSDAY

August 28, 2014

BLT Soufflé Frittata

  • 8 slices bacon
  • 8 large eggs
  • 1 teaspoon dry mustard, 1/3 palmful
  • 1 teaspoon Herbes de Provence
  • 1/2 teaspoon granulated garlic
  • Salt and pepper 
  • 2 tablespoons grated Parmigiano-Reggiano
  • 1/4 cup grated Gruyère 
  • 1 tablespoon olive oil 
  • 2 leeks, cut into half moons then cleaned and dried 
  • 2 tablespoons butter 
  • 12 to 14 cherry tomatoes, halved

Three Fizzy Spring Drinks

    Abigail's Cherry-Almond Soda
  • 1 cup frozen Bing cherries, thawed
  • 2 tablespoons almond syrup
  • 1 liter soda water
  • 1 scoop vanilla ice cream, optional
  • 2 brandied cherries, optional garnish

Richard Blais' Chili-Spiced Corn on the Cob

  • 1/4 cup Mexican crema or sour cream, at room temp
  • 2 tablespoons unsalted butter, softened
  • 1/4 cup finely chopped fresh cilantro
  • 1 garlic clove, finely minced
  • 1 teaspoon togarashi or 1/4 teaspoon cayenne pepper plus 3/4 teaspoon chili powder
  • 4 ears sweet corn in the husk
  • Prosciutto 
  • Kosher salt and ground black pepper to taste

Richard Blais' Sea-Water Potatoes and Mustard Caviar

  • For the Mustard Caviar:
  • 2 tablespoons yellow mustard seeds 
  • 1/4 cup sugar
  • 1/4 cup water
  •  
  • For the Potatoes:
  • 4 cups tiny potatoes
  • A handful of salt
  • Dollop of crème fraiche
  • Shaved scallions
  • Bacon bits (optional)

Richard Blais' Watermelon Infused with Kaffir Lime Vodka

  • 1 large slice watermelon
  • 2 kaffir lime leaves
  • Smashed knob of ginger
  • 1 shot vodka
  • 1 crushed jalapeño 

Travis Stork's Nutty Berry Smoothie

  • 1/2 cup milk or yogurt
  •  
  • 1 cup frozen berries

    1 small banana

    1 cup chopped fresh peaches or other soft fruit

  • 1/2 tablespoon nut butter

Abigail Derethik's Cherry-Almond Soda

  • 1 cup frozen Bing cherries, thawed 
  • 2 tablespoons almond syrup
  • 1 liter soda water 
  •  
  • 1 scoop vanilla ice cream, optional 
  • 2 brandied cherries, optional garnish 

Kara Vogt's Cucumber Lemon-Lime Mint Spritzer

  • 2 lemons, 1 juiced and 1 sliced
  • 2 limes, 1 juiced and 1 sliced
  • 2 tablespoons agave syrup
  • 12 slices cucumber
  • 4 large sprigs mint
  • 1 bottle soda water

John Cusimano's Salty Dog Fizz

  • 1 1/2 ounces gin
  • 3 ounces fresh grapefruit juice
  • 1/2 ounce simple syrup 
  • Pink sea salt, for rim
  • 3 ounces soda water

FRIDAY

August 29, 2014

Maple Turkey Burgers with Bacon, Blue Cheese and Onions

  • 8 slices smoky bacon 
  • 1 1/2 pounds ground turkey, dark and white meat combined, 80-85% lean
  • 2 tablespoons real maple syrup or 1 tablespoon maple sugar
  • About 3 tablespoons onion, grated over the mixing bowl you place meat in
  • 2 tablespoons grainy or brown mustard
  • 2 tablespoons Worcestershire sauce
  • Salt and pepper 
  • 1 tablespoon olive or canola oil 
  • 3 tablespoons butter 
  • 2 large onions, thinly sliced 
  • 1 apple, Honeycrisp or Gala, thinly sliced 
  • 1 tablespoon fresh thyme
  • Juice of 1/2 lemon 
  • A few grates nutmeg
  • 1 package sliced blue cheese, such as Castello brand sliced Danish blue cheese 
  • Pretzel rolls, split and prepared according to package directions 

Katie Lee's Logan County Hamburgers

  • 1 pound 85% lean ground beef
  • 1 large egg, lightly beaten
  • 1 medium yellow onion, 1/2 grated and 1/2 thinly sliced
  • 1/2 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons unsalted butter, softened
  • 12 slices white bread
  • 12 slices American cheese (optional)
  •  
  • For Toppings (any or all):
  • Mustard of your choice
  • Ketchup
  • Sliced tomatoes
  • Pickles
  •