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Tuesday: Rach's Stress-Free Dinner Party with Clinton Kelly’s Mini-Meatballs & Peter Walsh’s Clean-Up Tips

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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 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

  • 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
  •  
  • Heat a griddle to medium heat.
  •  
  • Rub each pineapple ring with a little brown sugar.
  •  
  • Place a little butter on the griddle. Once melted, place a pineapple ring onto the griddle. Place a maraschino cherry inside the pineapple ring. Ladle about 1/4 cup of pancake batter over the top of the pineapple. Cook for about 1-2 minutes and flip. Cook for another 1/2 minute.
  •  
  • Top with whipped cream and serve.
  •  
  • Serves 4-6 

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

FRIDAY

October 3, 2014