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Friday: Patricia Heaton's Epic Sheet Pan Nachos + Cherry Cola Sheet Cake

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 16, 2018

Pressure Cooker Maple Chile-Glazed Sweet Potatoes

  • 4 tablespoons (½ stick) butter

  • 2 tablespoons pure maple syrup
  • 2 tablespoons fresh orange juice or apple cider
  • ½ teaspoon kosher salt
  • ½ teaspoon ancho or New Mexico chile powder, or to taste
  • 2 large sweet potatoes, peeled and cut into ½-inch-thick slices

Sweet 'n Spicy Chipotle Skillet Chicken with Bacon, Butternut, Red Onion and Apple

  • 1 4-pound chicken

  • Salt
  • About 2 pounds butternut squash, peeled, seeded and cut into 3/4-inch wedges/half moons
  • 1 large or 2 medium red onions, root attached, peeled and cut into 1-inch wedges
  • 1 large or 2 medium firm, tart apples (such as Northern Spy), peeled and cut into 3/4-inch wedges and dressed with juice of 1/2 lemon
  • EVOO – Extra Virgin Olive Oil, for drizzling
  • 2 tablespoons thyme, chopped, divided
  • Black pepper
  • 1/4 cup puréed chipotle in adobo
  • 2 rounded tablespoons Acacia honey or maple syrup
  • 4 slices meaty smoky bacon, chopped
  • 1/2 cup apple cider
  • 1/2 cup amber beer

Pressure Cooker Butternut Squash Soup with Coriander + Lemon

  • 1 tablespoon extra-virgin olive oil, plus more for serving

  • 2 cups thinly sliced fennel (reserve the fronds for garnish)
  • 1 medium onion, diced
  • ½ teaspoon kosher salt, plus more to taste
  • 1 butternut squash (about 2 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 teaspoons ground coriander
  • 1 quart vegetable or chicken stock, preferably homemade  
  • Finely grated zest and juice of 1 lemon Freshly ground black pepper, to taste
  • 1 cup chopped fresh cilantro

TUESDAY

July 17, 2018

Rachael's Ancho Chicken and Rice

  • 4 ancho chili peppers, seeded and stemmed

  • 1 quart chicken broth
  • 2 teaspoons honey or agave
  • 3 tablespoons salted butter
  • 1 cup long-grain white rice
  • 1 ear corn on the cob, husked and corn scraped from cob
  • ½ cup shelled fresh peas or frozen peas
  • Salt and pepper
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 1 tablespoon each ground cumin, coriander, and paprika or smoked paprika (scant palmfuls)
  • 1½ teaspoons oregano (half a palmful)
  • 1 rotisserie chicken, bones and skin removed, meat shredded
  • Juice of 1 lime, plus small wedges, to serve
  • Optional garnishes: toasted slivered almonds, cilantro or parsley leaves, thinly sliced scallions, and pickled jalapeno pepper rings

Jacques Torres' Chocolate Chip Cookies

  • 2 cups minus 2 tablespoons (8 ½ ounces) cake flour

  • 1 2/3 cups (8 ½ ounces) bread flour
  • 1 ¼ teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons coarse salt
  • 2 ½ sticks (1 ¼ cups) unsalted butter
  • 1 ¼ cups (10 ounces) light brown sugar
  • 1 cup plus 2 tablespoons (8 ounces) granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 ¼ pounds 60% dark chocolate baking discs
  • Sea salt

WEDNESDAY

July 18, 2018

Rachael's Sliced Steak with Salsa Verde and Italian Fried Green Tomatoes

  • For the Steaks:

  • 1½-2 pounds hanger steak or flank steak, cut into 4 portions
  • Salt and pepper
  • 2 tablespoons olive oil or canola oil
  • 1 lemon, halved
  • 1 cup flat-leaf parsley, packed
  • ½ cup mint
  • 2 large fillets anchovy
  • 3 tablespoons capers, drained
  • 2 large cloves garlic, crushed
  • 1 shallot, peeled and coarsely chopped
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon red chili flakes
  • ¼ cup extra-virgin olive oil (EVOO)

    For the Fried Green Tomatoes:

  • 3 large green tomatoes, cored, tops and bottoms trimmed, 4 slices per tomato (12 slices total)
  • Salt
  • 1 cup AP flour
  • Pepper
  • 3 eggs
  • 1 cup breadcrumbs
  • 1 cup panko
  • ½ cup grated Parmigiano-Reggiano or Romano cheese (a couple of handfuls)
  • A handful of parsley, finely chopped
  • 1½ teaspoons each dried oregano and thyme (half a palmful)
  • 1 teaspoon each granulated garlic and onion
  • 1 teaspoon red chili flakes
  • 1 teaspoon fennel pollen or fennel seed
  • 3 tablespoons sesame seeds
  • Oil, for frying
  • 2 teaspoons lemon zest, cut lemon into wedges to serve with tomatoes
  • Italian chopped pickled cherry peppers, Hoagie Spread, or sliced cherry peppers, finely chopped, for garnish
  •  

Antioxidant Bloat-Battling Smoothie Recipe

  • 1/2 cup unsweetened vanilla almond milk

  • 1/2 cup egg whites
  • ⅓ cup non-dairy vanilla yogurt
  • 1/3 cup frozen blueberries
  • 1 tablespoon almond butter
  • 1/2 tablespoon cinnamon
  • 1 cup baby spinach
  •  

THURSDAY

July 19, 2018

Rachael's Ultimate Mac and Cheese

  • Salt

  • 1 pound short-cut pasta, such as macaroni, penne or medium shells
  • 1 tablespoon extra-virgin olive oil (EVOO)
  • 8 slices meaty bacon, chopped
  • 1 small onion or 2 shallots, finely chopped
  • 4 cloves garlic, finely chopped
  • 4 tablespoons butter
  • 3 tablespoons flour
  • 1 teaspoon dry mustard
  • Fine black pepper or white pepper
  • A few grates of nutmeg
  • 3 cups whole milk, room temperature or warm
  • 2 ½ cups shredded Gruyere cheese or a combination of Gruyere and white chedder
  • 3 tablespoons freshly grated truffle (optional), white or black, and/or 2 teaspoons truffle-infused oil
  • 1 cup freshly grated Parmigiano-Reggiano cheese
  • ¼ cup finely chopped chives and parsley

Duff Goldman's Carrot Cake

  • For the cake

  • 6 extra-large eggs
  • 2¼ cups vegetable or olive oil
  • ¾ cups plus 1 tablespoon granulated sugar
  • ¾ cup lightly packed light brown sugar
  • 2¼ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1½ teaspoons baking soda
  • 2½ teaspoons ground cinnamon
  • ¾ teaspoon ground nutmeg
  • Pinch of ground cloves
  • ¾ teaspoon kosher salt
  • 1½ pounds carrots, peeled and finely grated
  • ¾ cup golden raisins (optional)
  • ¾ cup chopped pecans (optional)

    For the cream cheese frosting

  • 4 cups confectioners’ sugar
  • 1 (8-ounce) package cream cheese, at room temperature
  • 2 sticks (1 cup) butter, softened
  • 1 tablespoon pure vanilla extract

Duff Goldman's Ultimate S'mores Jar

  • For the chocolate pudding:

  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 1/3 cup natural cocoa powder
  • 4 teaspoons cornstarch
  • 3 egg yolks
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon salt

    For the marshmallow cream:

  • 1 egg white, at room temperature
  • 3/4 cup light corn syrup
  • 1/4 teaspoon salt
  • 3/4 cup sifted confectioners’ sugar
  • 2 1/4 teaspoons pure vanilla extract

    For the graham crackers:

  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1 large egg
  • 1/4 cup vegetable oil
  • 1/4 cup honey
  • 2 to 3 tablespoons milk, plus more for glaze
  • Cinnamon sugar, for topping (optional)
  •  

FRIDAY

July 20, 2018

Rachael's Parmigiano-Reggiano French Toast with Sausage Patties and Warm Honey

  • 1 ½ pounds ground pork

  • ¼ cup dry white or red wine
  • 1 teaspoon fennel seeds
  • 1 teaspoon granulated garlic
  • 1 teaspoon granulated onion
  • 1 teaspoon ground sage
  • 2 teaspoons coarsely ground black pepper
  • 1 ½ teaspoons kosher salt
  • 2 tablespoons extra-virgin olive oil (EVOO)
  • 2 cups whole almonds
  • 4 large free-range organic eggs
  • 1 ½ cups half-and-half
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • Freshly grated nutmeg
  • 2 cups freshly grated Parmigiano-Reggiano cheese
  • 8 slices (3/4 inch thick) good-quality Italian or white bread
  • 3 to 4 tablespoons butter, melted
  • Warm honey, for drizzling
  • Fresh berries of any type, for garnish
  • A splash of Amaretto
  •  

Patricia Heaton's Epic Sheet Pan Nachos

  • Cooking spray

  • ¾ cup cooked shredded beef or pulled pork
  • ½ cup salsa verde (your favorite, jarred or canned is fine), if using carnitas (pulled pork), plus more for drizzling
  • 12 ounces tortilla chips (half a large, family-size bag)
  • 12 ounces cheddar cheese, shredded
  • 1 cup canned black beans, drained and rinsed
  • 1 avocado, halved, seeded, peeled and cut into ¼-to-½-inch dice
  • 2 plum tomatoes, cut into ¼- to ½-inch dice
  • Handful of fresh cilantro leaves, chopped
  • 1 jalapeno, cut into thin rounds
  • Few dollops of sour cream (optional)
  •  

Patricia Heaton's Cherry Cola Sheet Cake

  • For the cake

  • 2½ cups all-purpose flour
  • 1 cup granulated sugar
  • ¼ cup cocoa powder
  • 1 teaspoon baking soda
  • ¼ teaspoon sea salt
  • 1 (12-ounce) can cherry cola
  • 1 cup canola, grapeseed or vegetable oil
  • 2 large eggs
  • ½ cup buttermilk, well shaken
  • 1 teaspoon pure vanilla extract

    For the icing

  • 1 (12-ounce) can cherry cola
  • 8 tablespoons (1 stick) cold unsalted butter, cut into 16 pieces
  • ¼ cup unsweetened cocoa powder, sifted
  • 3 cups confectioners’ sugar, sifted
  •