rachael's daytime talkshow
The 2-12-22 Show
today's show
The 2-12-22 Show

It's an hour of "2-12-22," which means you're getting 2-minute recipes, a $12 dish for a family of four, and a creamy fettuccine that you can make in 22 minutes or less! Plus, straight from the runway and into your closet, get Gretta's picks for three spring trends in sizes 2, 12 and 22!

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Monday

Creamy Mushroom and Marsala Fettuccine with Garlicky Breadcrumb Topping
(4)

  • 3 tablespoons EVOO – Extra Virgin Olive Oil, divided
  • 6 tablespoons butter, divided
  • 1 pound cremini mushrooms, sliced
  • 3 shallots, halved and thinly sliced
  • 2 tablespoons fresh thyme, finely chopped
  • Salt and pepper
  • 1 rounded tablespoon flour
  • 1/3 to 1/2 cup Marsala
  • 1 cup chicken stock
  • 1/2 cup heavy cream
  • 1 cup panko breadcrumbs
  • 4 cloves garlic, finely chopped or grated
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • 1/4 cup chopped flat-leaf parsley
  • 1 pound whole wheat or semolina fettuccine

Green Goddess Dip
( )

  • 3 to 4 anchovy fillets, drained
  • 1 small shallot, chopped or a small, 2-inch piece red onion or onions
  • 1/2 cup flat-leaf parsley, 3 handfuls
  • 3 tablespoons chives, about 12 blades
  • 2 tablespoons tarragon leaves, about 3 sprigs
  • Juice of 1/2 lemon
  • 1/4 cup EVOO – Extra-Virgin Olive Oil
  • 1 avocado
  • 1/2 cup sour cream
  • Black pepper

Rosemary White Bean Dip
( )

  • 1 14-ounce can cannellini beans, rinsed and drained
  • 1 clove garlic
  • 1 1/2 tablespoons EVOO - Extra Virgin Olive Oil
  • 1 tablespoon fresh rosemary leaves, chopped
  • 6 sprigs fresh thyme leaves, stripped from stem
  • Coarse salt and black pepper
  • 3 tablespoons chives, chopped

Creamy Pesto
(4-6)

  • 2 cups basil
  • 1 3-ounce jar or 1/4 cup pine nuts
  • 1 clove garlic, cracked away from skin
  • 1/2 cup EVOO – Extra Virgin Olive Oil, divided
  • 1 teaspoon coarse black pepper
  • 1 cup grated Parmigiano-Reggiano
  • 1 cup Geek-style yogurt

Pork Stew with Fennel & Apricots
(4)

  • 3 tablespoons EVOO – Extra Virgin Olive Oil, divided
  • 1 1/2-pound boneless pork butt (also called shoulder roast), cut into 2-inch pieces
  • Salt and pepper
  • 1 medium red onion, halved and thinly sliced
  • 3 cloves of garlic, sliced
  • 1 sprig oregano
  • 2 anchovy fillets
  • 1 large bulb fennel, stems and fronds trimmed off and bulb quartered lengthwise
  • 3/4 cup dried apricots (about 4 ounces)

Tuesday

Mexican Pulled Pork Stew with Tomatoes and Green Chilies
(4-6)

  • 1 2- to 3-pound boneless pork shoulder
  • Kosher salt and black pepper
  • 1 tablespoon smoked sweet paprika
  • 2 teaspoons Mexican oregano, divided
  • 1 teaspoon fennel seed or ground fennel
  • 1 teaspoon granulated garlic
  • 2 onions, 1 thinly sliced and 1 chopped
  • 1 bottle of beer, such as Negra Modelo
  • 1/4 cup corn oil
  • 4 cloves of garlic, thinly sliced
  • 1 tablespoon cumin, a palmful
  • 1 tablespoon coriander, a palmful
  • 3 14-ounce cans fire-roasted diced tomatoes with green chilies or diced tomatoes with green chilies
  • 1 quart chicken stock
  • 2 14-ounce cans hominy
  • 1 14-ounce can pinto beans

  • For serving:
  • Chopped cilantro or scallions
  • Shredded Monterey Jack or cheddar
  • Lime wedges
  • Charred flour or corn tortillas

Tor-tata
(4-6)

  • For the Tor-tata:
  • 12 eggs
  • 1/2 cup heavy cream
  • Salt and pepper
  • 2 1/2 cups shredded sharp cheddar
  • 2 tablespoons seeded, puréed chipotle in adobo sauce*
  • Zest of 1 lime
  • 2 handfuls cilantro, chopped
  • About 6 cups tortilla chips, about 1 bag
  • 1 tablespoon unsalted butter
  • 2 tablespoons EVOO – Extra Virgin Olive Oil

  • For the Sautéed Peppers and Onions:
  • 2 tablespoons EVOO – Extra Virgin Olive Oil
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, grated or chopped
  • 1 handful cilantro, chopped
  • Salt and pepper

  • For the Tomato Avocado Salad:
  • 2 ripe tomatoes, sliced into wedges
  • 1 ripe avocado, sliced
  • 1/2 red onion, thinly sliced
  • Juice of 1 lime
  • A small handful cilantro leaves, for garnish

Wednesday

Prosciutto-Wrapped Chicken Stuffed with Herb Ricotta
(4)

  • 1/2 cup ricotta
  • Salt and pepper
  • 3 tablespoons grated Parmigiano-Reggiano
  • 1 small clove garlic, grated or chopped
  • 1 tablespoon finely chopped flat-leaf parsley
  • A few leaves basil, chopped
  • A couple sprigs fresh thyme, finely chopped
  • 4 small pieces skinless, boneless chicken breast, butterflied
  • EVOO – Extra Virgin Olive Oil, for drizzling
  • 4 thin slices prosciutto di Parma
  • A splash of white wine
  • 1 tablespoon butter

Thursday

Friday