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Thursday: Your Favorite Couch Potato Recipes: Swedish Meatballs, English-Muffin Pizzas, Quesadillas & More!

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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

July 28, 2014

Grilled Chicken Cordon Bleu and Leeks

  • 4 skin-on, boneless chicken breasts, butterflied open and lightly pounded

  • 4 round teaspoons Dijon mustard
  • 3 cloves garlic, pasted
  • Zest of 1 lemon
  • 2 tablespoons thyme, chopped
  • 4 slices mild ham
  • 4 slices Gruyère cheese
  • Olive oil, for liberal drizzling
  • Salt and pepper
  • 2 large leeks, halved lengthwise
  • 2 lemons, halved

TUESDAY

July 29, 2014

Heidi Klum's Sauerkraut Soup

  • 3 medium onions
  • Vegetable oil, for drizzling
  • 1 pound ground beef
  • Salt and pepper
  • 2 cups chopped mushrooms (small white ones)
  • 1 2-pound bag sauerkraut
  • 1 28-ounce can peeled tomatoes
  • 1 cup vegetable broth
  • 1 bottle shish kebab sauce
  • 2 cups water
  • 1/2 cup heavy cream

Porterhouse Steaks with Salsa Verde

  • 4 2-inch thick porterhouse steaks, dry-aged recommended, about 3 pounds total weight each
  • Several sprigs of rosemary 
  • Kosher salt and black pepper  
  • Canola or light olive oil, for drizzling, about 1 tablespoon for each steak
  • 4 tablespoons butter for each steak
    2 cloves garlic, crushed, for each steak
  •  

  • For the Salsa Verde:
  • 1 small slice stale peasant-style or white bread
  • 3 tablespoons sherry or red wine vinegar 
  • 2 tablespoons water
  • Juice of 1/2 lemon 
  • 2 cups loosely packed parsley, 1 bunch
  • 4 anchovy filets
  • 3 tablespoons capers
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes (pepperoncino)
  • 2 hard-boiled egg yolks 
  • 1 shallot, coarsely chopped 
  • 4 cloves garlic 
  • 1/3 cup olive oil 
  •  

  • For the Roasted Garlic Mashed Potatoes: 
  • 1 bulb garlic, ends trimmed to expose cloves
  • Olive oil
  • 1 small sprig rosemary
  • Salt and pepper
  • 4 large Russet potatoes, peeled and cubed  
  • 1/2 to 3/4 cup warm milk and/or chicken stock  
  • About 1/3 cup grated Parmigiano-Reggiano cheese, a couple of handfuls 
  • Freshly grated nutmeg to taste 
  • 4 cups baby kale, loosely packed  
  •  
  •  
  • For the Cherry Tomato and Red Onion Salad: 
  • 1 1/2 to 2 pints cherry tomatoes, halved
  • A handful of parsley, chopped 
  • 1 small red onion, chopped 
  • Olive oil, about 3 tablespoons 
  • Salt and pepper 

WEDNESDAY

July 30, 2014

Mexican-Style Cumin-Pepper Steak Tacos

  • For the Steaks:

  • 2 pounds flat-iron steaks
  • Olive oil, for drizzling
  • 1 rounded tablespoon ground cumin
  • 2 teaspoons granulated garlic
  • 2 teaspoons granulated onion
  • 2 tablespoons fresh thyme, chopped 
  • Salt and pepper 
  • 2 limes
  •  
  • For the Poblano Sauce:
  • 4 large poblano peppers
  • 1 large white or yellow onion, peeled and cut into wedges
  • 4 large cloves garlic, crushed
  • 2 jalapeño peppers
  • 4 to 6 medium tomatillos
  • 2 tablespoons cilantro leaves
  • Drizzle of agave or light honey such as Acacia
  • 1 teaspoon ground cumin
  • Juice of 1 lime
  • Salt, to taste
  •  
  • For the Peppers and Onions:
  • 2 tablespoons canola or olive oil
  • 1 large red bell or frying pepper, sliced
  • 1 large green frying, mild or bell pepper, sliced
  • 1 large red onion, halved and sliced
  • 4 cloves garlic, sliced
  • Salt and pepper
  • Splash of dry sherry or white wine
  •  
  • 16 corn tortillas 4-6 inch, charred in hot dry pan on both sides
  • Romaine or iceberg lettuce leaves, for filling

  • Fixin’s:
  • Sliced Radishes
  • Cilantro leaves
  • Sliced avocado
  • Sour cream or Mexican crema
  • Shredded Manchego cheese
  • Lime-picked red onions (red onions dressed with salt, pepper and lime juice) or chopped raw onions
  •  

Buddy Valastro’s Easy Fruit Pies

  • 1 1/4 cups all-purpose flour

  • 3 tablespoons plus 1/2 teaspoon granulated sugar, divided
  • Kosher salt
  • 1 stick (1/2 cup) unsalted butter, cut into small pieces and well-chilled
  • 1/4 cup ice-cold water, plus more if needed
  • 5 to 6 large firm, ripe plums (or any fruit you like that's in season)
  • 1 1/2 teaspoons tapioca starch, plus more for dusting
  • Finely grated zest of 1/2 lemon
  • 2 tablespoons heavy cream
  • Vanilla ice cream, for serving (optional)

THURSDAY

July 31, 2014

Bill Bellamy's Ham and Pineapple English Muffin Pizza

  • 2 English muffins, split and toasted

  • 4 pineapple rings
  • 4 slices Swiss cheese
  • 1/4 pound ham, cut into cubes

Bill Bellamy's Pepperoni English Muffin Pizza

  • 2 English muffins, split and toasted

  • 1 cup pizza sauce
  • 1 cup mozzarella cheese
  • 1/4 cup mini pepperoni

Bill Bellamy’s Meatball English Muffin Pizza

  • 2 English muffins, split and toasted

  • 1 cup pizza sauce
  • 1 cup mozzarella cheese
  • A few store-bought frozen meatballs, thawed and cut in half

Bill Bellamy’s Taco English Muffin Pizza

  • 2 English muffins, split and toasted

  • 1 cup salsa
  • 1 cup shredded Mexican blend cheese
  • Hot sauce (optional)
  • Juice of 1 lime
  • Avocado, sliced
  • Salt and pepper

Swedish Meatballs and Egg Noodles

  • 4 tablespoons butter, divided
  • 1 small white onion, finely chopped
  • 2 tablespoons flour
  • 2 1/2 cups veal stock or chicken and beef stock combined
  • 3/4 pound ground pork
  • 3/4 pound ground veal
  • 1 egg
  • 2 slices white bread, torn, soaked briefly in about 1/4 cup milk and squeezed of excess liquid
  • Salt and freshly ground black pepper
  • 1 teaspoon ground allspice
  • 1/8 teaspoon freshly grated nutmeg
  • 2 tablespoons parsley, finely chopped 
  • 5 crispy gingersnap cookies, ground up in a food processor
  • 2 tablespoons currant, lingonberry or grape jelly
  • 2 to 3 tablespoons crème fraiche or sour cream
  • 1 pound wide egg noodles
  • 1/4 cup combined finely chopped chives and fresh dill
  • 1/2 cup cornichons or baby gherkins, finely chopped 

Quesadilla "Wedges" with Golden Delicious Apple, Smoky Bacon, Bleu Cheese and Truffle-Honey

  • 6 6-inch flour tortillas
  • 6 strips thick-cut bacon
  • 1 1/2 cups Roquefort cheese, room temperature
  • 1/4 cup sour cream
  • 1/2 cup Monterey Jack cheese, shredded
  • 2 Golden Delicious apples, thinly sliced
  • Juice of 1 lemon
  • 1/4 cup thinly chopped chives
  • PAM or other nonstick cooking spray
  • Black pepper
  •  
  • For the Truffle-Honey:
  • 1/4 cup honey
  • 1 ounce white truffle oil 
  •  

FRIDAY

August 1, 2014

Ranch Potato Skins

  • 4 Idaho potatoes 
  • Extra-virgin olive oil (EVOO), for drizzling 
  • Salt and freshly ground black pepper 
  • 1 pint cherry or grape tomatoes 
  • 1 cup buttermilk 
  • 1 clove garlic, grated 
  • A few dashes hot sauce 
  • 1 tablespoon (about a palmful) flat leaf parsley, chopped 
  • 1 tablespoon (about a palmful) dill, chopped 
  • 1 tablespoon (about a palmful) fresh chives, chopped 
  • 1 cup shredded cheddar cheese

Cheeseburger Potato Skins

  • 4 Idaho potatoes
  • EVOO - Extra Virgin Olive Oil, for drizzling
  • 1/2 cup onions, minced
  • 2 cloves garlic
  • 1 pound ground beef
  • 1/4 cup ketchup
  • 2 tablespoons mustard
  • 1 tablespoon Worcestershire sauce
  • A few dashes hot sauce
  • Salt and freshly ground black pepper
  • 1 cup cheddar cheese
  • Chopped pickles, tomatoes and shredded lettuce, for garnish

Pimento Cheese Potato Skins

  • 4 Idaho potatoes 
  • 1 1/2 cups grated Cheddar 
  • 1/2 cup grated Pepper Jack 
  • 1 4-ounce can diced pimientos 
  • 1/2 teaspoon granulated garlic 
  • 1/2 teaspoon granulated onion 
  • 1/2 teaspoon freshly ground black pepper 
  • A dash of hot sauce
  • 2/3 cup mayonnaise 
  • 3 green onions, sliced on a bias, for garnish

Spinach Artichoke Potato Skins

  • 3 pounds Idaho potatoes 
  • 1/4 cup white onion, small diced
  • 2 cloves garlic, finely chopped
  • 1 box frozen chopped spinach, defrosted and squeezed of excess water 
  • 1 box frozen artichokes, defrosted, drained and finely chopped 
  • 1 8-ounce block cream cheese, softened 
  • Zest of 1 lemon 
  • 1/2 cup white cheddar, divided
  • 1/2 cup grated Parmigiano-Reggiano, divided 
  • Salt and ground black pepper

Vegetable Nachos Supreme

  • 1 package (5 to 6 cups) gluten-free tortilla chips, such as corn and flax seed, whole grain, blue corn, etc.
  • 1 can vegetarian refried beans
  • 1 to 2 tablespoons chipotle in adobo, puréed
  • 3/4 to 1 cup vegetable stock, divided
  • 2 tablespoons canola or vegetable oil 
  • 1 medium zucchini, seeded and chopped into small dice
  • 2 ears corn on cob or 1 1/2 cups frozen corn kernels, defrosted
  • 2 green or red jalapeños, or Fresno chili peppers
  • 1 small red onion, finely chopped 
  • 2 to 3 large cloves garlic, chopped 
  • 1 ripe beefsteak or 2 vine tomatoes, seeded and chopped
  • Salt and pepper  
  • 1 teaspoon ground cumin
  • 2 tablespoons thyme, chopped  
  • Juice of 1 lime 
  • A handful of cilantro leaves, chopped 
  • 1 1/2 cups shredded Monterey Jack, Chihuahua or Asedero cheese 
  • Pickled jalapeño peppers, diced avocado dressed in lemon juice and scallions, for garnish

Sunny Anderson’s Hot Bean and Cheese Dip

  • 2 15.5-ounce cans refried beans
  • 2 cups shredded cheddar cheese
  • 2 cups shredded pepper jack cheese
  • 1 tablespoon Italian seasoning
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 tablespoons chopped fresh chives
  • 1 tablespoon hot sauce (I like Cholula here)
  • 2 cups plain Greek yogurt
  • Kosher salt and black pepper
  • 2 tablespoons fresh parsley, chopped
  • 1/2 cup sliced black olives, optional
  • 4 Roma tomatoes, seeded and chopped, optional
  • 2 scallions, chopped white and green parts, optional

Sunny Anderson’s Creamy PB&J Dip

  • 1 pound cream cheese, cut into chunks
  • 1/2 cup coconut cream
  • 1 1/2 cups creamy peanut butter
  • 2 cups grape jelly
  • 1 tablespoon Sriracha
  • 1/2 cup chopped salted peanuts, optional
  • 1/2 cup raisins
  •  
  • Apple slices, baby carrots, celery, graham crackers, toasted bread points, pretzels, banana chunks, etc., to dip

Sunny Anderson’s Grilled Buffalo Chicken Sliders

  • For the chicken

  • 2 sticks butter
  • 1 cup hot sauce (I like Red Hot here)
  • 1 tablespoon Italian seasoning
  • 1 tablespoon Hungarian hot paprika
  • ¼ cup light brown sugar, packed
  • 1½ cups canned crushed tomatoes
  • 6 boneless skinless chicken thighs

  • To serve
  • Kosher salt and black pepper
  • 8 slider buns, toasted or grilled (potato buns, onion, poppy seed and whole grain buns are fun!)
  • ½ cup bleu cheese dressing
  • 4 ounces crumbled blue cheese
  • ½ cup chopped celery leaves
  •