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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 24, 2017

Chocolate-Caramel Microwave Mug Cake

  • 2 tablespoons flour

  • 1 tablespoon, plus 1 teaspoon sugar
  • 2 tablespoons cocoa powder
  • 1/4 teaspoon baking powder
  • A pinch of salt
  • 1 tablespoons vegetable oil
  • 2 tablespoons milk
  • 1 Werther’s Original Sugar Free Chewy Caramel

Bruleed Bananas with Frozen Yogurt

  • 6 Werther’s Original Sugar Free Hard Candies

  • 4 bananas, peeled and sliced in half lengthwise
  • 1 pint frozen vanilla yogurt or sorbet
  • Fresh or frozen cherries, for topping

Nashville-Style Crack Shack Fried Chicken

  • 3 pounds whole chicken legs, drumsticks and thighs separated

  • 3/4 cup pickle juice
  • 1/2 cup buttermilk
  • 1/4 cup Frank’s RedHot sauce
  • Kosher salt and freshly ground black pepper
  •  
  • For the spice mix:
  • 1/4 cup plus 2 teaspoons paprika
  • 2 tablespoons cayenne pepper
  • 2 tablespoons brown sugar
  • 2 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 2 tablespoons ground ginger
  • 1 teaspoon Kosher salt
  •  
  • To fry:
  • About 2 cups all-purpose flour
  • About 2 cups Karaage seasoning mix
  • Canola, vegetable or peanut oil

Campfire Baked Beans

  • 2 cups dried pinto beans

  • 1/4 cup molasses
  • 1/4 cup ketchup
  • 2 tablespoons Dijon mustard
  • 2 teaspoons smoked paprika
  • A splash of Worcestershire sauce

Pasta with Italian Sausage, Anise and Cherry Tomatoes

  • For the sausage:

  • 1 1/2 pounds ground pork
  • Salt and pepper
  • 1 teaspoon baking soda
  • 1/4 cup dry white wine
  • 1 teaspoon Anise seed, chopped or 1 1/2 teaspoons fennel seed
  • 2 large cloves garlic, finely chopped
  • 1 tablespoon minced onion flakes
  • 1 teaspoon dried oregano and thyme leaves
  • 1 teaspoon ground sage
  • 1 teaspoon crushed red pepper flakes
  • 1/4 teaspoon ground allspice or cloves
  •  
  • About 4 tablespoons EVOO – Extra Virgin Olive Oil, divided
  • 2 baby fennel bulbs, trimmed and very thinly sliced or 1/4 bulb, finely chopped
  • 2 spring onions, whites and light greens very thinly sliced or chopped
  • 2 large cloves garlic, thinly sliced
  • 2 pints fresh cherry tomatoes, red and/or yellow or 1 1/2 to 2 pounds fresh vine tomatoes, chopped
  • A handful of basil, torn
  • 1 pound penne or other short-cut pasta
  • Grated Pecorino-Romano cheese

Chicken and Andouille Gumbo

  • Rich Chicken Stock, with reserved chicken meat

  • 1 cup vegetable oil
  • 1 cup all-purpose flour
  • 3 medium onions, chopped
  • 2 ribs celery, finely chopped
  • 3 tablespoons minced garlic
  • 1 green bell pepper, seeded and finely chopped
  • 1⁄2 teaspoon cayenne pepper, plus more to taste
  • 1 1⁄2 pounds andouille sausage, cut into 1⁄3-inch-thick rounds
  • 1 1⁄2 teaspoons salt, plus more to taste
  • 3⁄4 teaspoon freshly ground black pepper
  • 1 bay leaf
  • 1 bunch green onions, thinly sliced
  • 1⁄3 cup chopped fresh flat-leaf parsley
  • Cooked white rice, for serving
  • Louisiana hot sauce, for serving
  • Filé powder, for serving (optional)

Rich Chicken Stock

  • 1 4- to 5-pound chicken

  • 2 quarts store-bought chicken stock or low sodium chicken broth
  • 2 quarts water
  • 2 medium onions, quartered
  • 2 carrots, roughly chopped
  • 2 ribs celery, roughly chopped
  • 4 cloves garlic, smashed
  • 4 sprigs fresh thyme
  • 5 or 6 fresh parsley stems
  • 2 bay leaves
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon freshly ground black pepper

TUESDAY

July 25, 2017

Prosecco-Braised Chicken with Sun-Dried Tomatoes and Leeks

  • 2 pounds boneless chicken thighs

  • Salt and pepper
  • 1 cup flour
  • Olive oil
  • 1 leek, white and light green parts only, halved and thinly sliced
  • 4 garlic cloves, minced
  • 1/3 cup sliced sun-dried tomatoes
  • 1 lemon, sliced
  • 1/2 cup prosecco
  • 1 cup chicken broth
  • 5 tablespoons butter
  • 2 tablespoons minced fresh tarragon
  • 2 tablespoons chopped Italian parsley

Thai Chicken Tacos

  • For the marinade:

  • 1/4 cup light brown sugar
  • 1/4 cup rice wine vinegar
  • 1/4 cup Tamari
  • 3 tablespoons fish sauce
  • 2 tablespoons Sambal Olek or Sriracha
  • 2 inches ginger root, peeled and grated
  • 2 large cloves garlic, chopped
  • 2 tablespoons peanut or canola oil
  • 1 teaspoon black pepper
  • 1 teaspoon white pepper
  • 1 teaspoon ground coriander
  • 6 boneless, skinless chicken thighs or 3 boneless, skinless chicken breasts
  • 1 lime, halved
  •  
  • For the Peanut-Ginger Sauce:
  • 1/3 cup smooth peanut butter
  • 1/4 cup boiling water
  • 3 tablespoons light brown sugar
  • 3 tablespoons Tamari
  • 2 tablespoons Sambal Olek or Sriracha
  • 2 inches ginger root, peeled and grated
  • 1 large clove garlic, finely chopped
  • Juice of 1 lime
  •  
  • Fixin’s:
  • 12 to 16 corn or flour soft tacos
  • 1/2 head thinly sliced Napa or white cabbage
  • 1/3 seedless cucumber, thinly sliced
  • 2 large radishes, thinly sliced
  • 1 bunch scallions, whites and greens thinly sliced on bias
  • Mint leaves, from a small bunch
  • Cilantro leaves, about 1 loosely packed cup

WEDNESDAY

July 26, 2017

Beef and Eggplant Ragu with Rigatoni

  • 2 tablespoons olive oil

  • 1 pound 80% lean ground beef
  • Salt and pepper
  • 1 medium, firm eggplant (about 1 1/4 pounds), peeled and finely chopped
  • 3 large cloves garlic, finely chopped
  • 1 sprig fresh oregano, leaves stripped and finely chopped or 1 teaspoon (about 1/3 palmful) dried
  • 1 1/2 teaspoons (a scant 1/2 palmful) fennel seeds
  • 1 teaspoon (a scant 1/3 palmful) crushed red pepper
  • 3 tablespoons tomato paste
  • About 1 cup red wine
  • 1 cup chicken or beef stock
  • 1 28-ounce can San Marzano tomatoes
  • 1 pound large rigatoni
  • Olive oil, for drizzling and to serve
  • Grated ricotta salata or dollops of fresh ricotta, to mix in or freshly grated Pecorino Romano, to pass

THURSDAY

July 27, 2017

Sweet-and-Spicy Corn, Jalapeno, Cherry Tomato and Mascarpone Pasta

  • 3 ears fresh corn

  • 3 tablespoons EVOO – Extra Virgin Olive Oil
  • 2 jalapeño peppers, chopped 
  • 1 bunch spring onions or scallions, whites and light greens, thinly sliced
  • 2 large cloves garlic, chopped or grated
  • Salt and pepper
  • 2 pints yellow cherry tomatoes, halved
  • A handful small basil leaves, torn
  • 1/2 cup mascarpone cheese
  • 1 pound corn or semolina penne pasta  
  • Juice of 1/2 lemon or lime
  • Grated Parmigiano-Reggiano cheese
  • Chopped mint and parsley, to serve

No-Bake Summer Berry Cheesecake

  • Nonstick baking spray

  • 1 store-bought graham cracker pie crust, removed from pan and crushed
  • 2 tablespoons melted butter
  • 8 ounces cream cheese, at room temperature
  • 1 can (14 1/2 ounces) sweetened condensed milk
  • Zest of 1 orange
  • 16 ounces frozen mixed berries
  • 1/2 cup mixed berry jam, warmed
  • 1 cup whipped cream

No-Cook Blender Soup: Chilled Cucumber Soup with Greek Yogurt and Herbs

  • 1 tablespoon olive oil, plus more to drizzle

  • 4 Kirby cucumbers, peeled and seeded
  • 1 clove garlic, peeled and roughly chopped
  • 1 cup Greek Yogurt
  • Juice of 1/2 lemon, plus more to taste
  • 2 teaspoons fresh dill (2 to 3 sprigs, leaves only) plus a few small sprigs to garnish
  • 2 tsp. Fresh Mint (4-5 Leaves) plus a few small sprigs to garnish
  • Salt and Freshly Ground Pepper

Zucchini Noodles with Pesto and Parmesan

  • 3 medium-large zucchini, cut into noodles with a spiralizer, mandoline or peeler

  • Salt and pepper
  • 4 cups basil leaves
  • 1/3 cup roasted almonds
  • 1/2 cup grated Parmesan cheese, plus more for garnish
  • 2 cloves garlic
  • Juice and zest from 1 lemon
  • 1/2 cup olive oil

FRIDAY

July 28, 2017

Avocado Toast with Poached Eggs and Hot Sauce

  • For the poached eggs:

  • 4 cups cold water
  • 1 tablespoon white wine vinegar
  • 2 extra-large eggs
  • Salt and freshly ground pepper
  •  
  • For the avocado toast:
  • 1 large, ripe Hass avocado, peeled, pitted and pitted
  • Kosher salt and freshly ground black pepper
  • Scant 1/4 cup of green onions, thinly sliced (green and pale green parts)
  • 2 slices best quality country loaf, sliced 1/2-inch thick and lightly toasted
  • Your favorite hot sauce (I use Frank’s Red Hot or Cholula)
  • Finely grated zest of 1 lime
  • Chopped cilantro leaves

Pepper Nachos with Corn, Crab and Pepper Jack

  • For the nachos:

  • 4 large field or bell peppers, 2 red 1 yellow and 1 green
  • Olive oil cooking spray
  • Salt and pepper
  • 3 large ears corn on the cob
  • 3 tablespoons butter
  • 2 large jalapeños, finely chopped
  • 1 small red onion or 2 fat shallots, finely chopped 
  • 4 cloves garlic, chopped
  • 2 tablespoons chopped thyme
  • 4 spring onions or scallions, whites and light greens chopped
  • Juice of 2 limes, divided
  • 1 pound lump crabmeat
  • Cayenne pepper sauce, to taste (I use Red Hot)
  • 1 tablespoon Old Bay Seasoning
  • 1 1/2 cups shredded Pepper Jack
  • 1 1/2 cups shredded yellow cheddar
  • Shredded iceberg or gem lettuce
  • EVOO – Extra Virgin Olive OIl, for drizzling
  • Chopped cilantro
  •  
  • For the Dill and Chive Avo-Crema:
  • 1 avocado
  • Juice of 1 lime
  • 1 cup crema
  • Salt
  • 1 clove garlic
  • 1 teaspoon ground cumin
  • A small handful each chives and dill

Avocado Tostadas with Black Bean Relish and Cumin Crema

  • For the Black Bean Relish:

  • Finely grated zest of 1 lime
  • Juice of 2 limes
  • 1 heaping teaspoon chipotle purée (or more if you like it spicier)
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons blended oil (EVOO and canola)
  • 1 15.5-ounce can black beans, drained, rinsed and drained again
  • 2 piquillo peppers, finely diced
  • 1/4 cup thinly sliced green onions (green and pale green parts)
  • A touch of clover honey
  •  
  • For the tostadas:
  • 1 quart canola oil
  • 1 1/2 cups Panko breadcrumbs
  • 1/4 teaspoon ground cumin
  • Kosher salt and freshly ground black pepper
  • 1 cup buttermilk
  • 4 blue corn tortillas, cut into 4-inch circles
  • 2 ripe Hass avocado, halved, pitted and quartered, with skin on
  • 1 cup crème fraîche
  • 1/2 teaspoon cumin
  • Cilantro leaves, for garnish
  • Red chile oil, for garnish

Mesa Grill-Style Avocado Relish and Jicama-Cucumber Salsa

  • For the Jicama-Cucumber Salsa:

  • 1/4 cup fresh orange juice
  • 1/4 cup fresh lime juice
  • 1/2 teaspoon finely grated orange zest
  • 1/2 teaspoon finely grated lime zest
  • 1/4 cup blended oil (half extra-virgin olive oil and half canola)
  • Kosher salt and freshly ground black pepper
  • 1 cup finely diced English cucumber, skin on and seeds removed
  • 1 cup finely diced jicama, peeled
  • 1/4 cup finely diced red onion
  • 1/4 cup chopped fresh cilantro leaves
  •  
  • For the Mesa Grill Avocado Relish:
  • 3 large ripe Hass avocado, peeled and pitted
  • Juice of 2 limes
  • Kosher salt and freshly ground black pepper
  • 1/4 cup finely diced red onion
  • 1 serrano chile, finely diced
  • 1/4 cup chopped fresh cilantro
  • Touch of clover honey, if needed
  • Assorted tortilla chips (red, white, blue, gold), for serving