SEE WHEN RACHAEL RAY'S ON IN YOUR AREA

Not Your Station? Check our Station Finder

Friday: Rach + Michael Strahan Play 'Pyramid', Adorable Baby Animals, and a Grilled Cheese Twist

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

June 19, 2017

Shaved Beef ‘n Bacon Clubs with Pepper Jack and Guac

  • 12 slices smoky bacon

  • 1 pound shaved or very thinly sliced boneless rib eye (from your butcher)
  • 2 teaspoons Kosher salt plus about 1/2 teaspoon
  • 1 1/2 teaspoons coarse black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon pimentón (smoked sweet paprika)
  • 1 teaspoon each granulated garlic and granulated onion
  • Olive oil, vegetable or canola oil, for drizzling
  • Chipotle Tabasco or other hot sauce, to taste
  • 8 slices deli-cut Pepper Jack cheese
  •  
  • For the guacamole:
  • 2 serrano or 1 large jalapeño pepper, finely chopped
  • 1 small or 1/2 medium white onion, finely chopped
  • 1 pint cherry or grape tomatoes, chopped
  • 2 large or 3 small ripe but still firm avocados
  • Juice of 1 lime
  •  
  • Gem Romaine leaves
  • 8 hand-cut slices white bread (I use Amy’s bread), toasted

Rose Donuts

  • 1 1/2 cups Rosé

  • 1/2 cup strawberry jam
  • Pinch of salt
  • 4 cups confectioner’s sugar
  • Flour
  • 1 tube refrigerated biscuit dough
  • Canola oil, for frying

TUESDAY

June 20, 2017

WEDNESDAY

June 21, 2017

Sticky Sesame and Sriracha Chicken with Chopped Salad

  • 1 teaspoon vegetable oil

  • 4 to 8 skinless chicken thighs, cut into bite-size pieces
  • 5 tablespoons Sriracha
  • 1 thumb-size piece fresh ginger, peeled and very finely chopped
  • Zest and juice of 1 lime, divided
  • 1 tablespoon honey
  • 2 teaspoons light soy sauce
  • 1 teaspoon sesame oil
  •  
  • For the salad:
  • 1/2 head red cabbage, finely sliced
  • 5 ounces kale (about 1/3 bunch), leaves torn from stem and finely sliced
  • 2 carrots, julienned
  • 1 teaspoon sesame oil
  • 1 red bell pepper, deseeded and cut into bite-size pieces
  • 1 yellow bell pepper, deseeded and cut into bite-size pieces
  • 1 cup frozen edamame beans, thawed
  • A handful cashews, toasted
  • 1 tablespoon sesame seeds, toasted
  • Large handful cilantro, chopped

Upside-Down Individual Frito Pie

  • 4 dried mild- to medium-heat chilies, such as anchos, pasillas, cascabel or New Mexican, seeded and stemmed

  • 3 cups beef stock
  • 2 tablespoons olive or vegetable oil
  • 4 slices meaty bacon or 1/4 pound slab, finely diced
  • 2 pounds ground sirloin
  • Salt and pepper
  • 2 tablespoons chipotle in adobo purée or Gebhardt’s dry chili powder blend
  • 2 tablespoons (a couple scant palmfuls) cumin
  • 1 tablespoon (a scant palmful) coriander
  • 1 tablespoon (a scant palmful) sweet paprika
  • 1 teaspoon (1/3 palmful) allspice
  • 1 teaspoon (1/3 palmful) oregano
  • 1 large onion, finely diced
  • 4 cloves garlic, chopped
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire
  • 2 14-ounce cans diced tomatoes with chilies
  • 1 15-ounce can pinto beans
  • 2 tablespoons masa harina, polenta or grits
  •  
  • Toppings:
  • 12 to 18 individual bags Fritos corn chips
  • Shredded cheddar cheese
  • Minced white onions
  • Pickled jalapeños
  • Chopped cilantro
  • Sour cream

THURSDAY

June 22, 2017

BBQ-Dipped Burgers with Ranch Slaw

  • For the Ranch Slaw:

  • 1/2 cup sour cream
  • 1/4 cup buttermilk
  • 2 tablespoons super-fine sugar
  • 3 tablespoons grated onion
  • Juice of 1/2 lemon
  • 2 tablespoons white vinegar
  • 1 teaspoon celery salt
  • 1 teaspoon black pepper
  • 2 tablespoons each finely chopped dill, chives and parsley
  • 1/2 pound white cabbage, thinly shredded
  •  
  • For the Barbecue Sauce:
  • 2 tablespoons butter
  • 1/2 onion, finely chopped
  • 2 large cloves garlic, finely chopped or grated
  • 2 tablespoons tomato paste
  • 2 tablespoons puréed chipotle in adobo
  • 1 cup beef stock
  • 1 tablespoon Worcestershire
  • 1 tablespoon Tamari/soy sauce
  • 2 scant tablespoons light brown sugar
  •  
  • For the Burgers:
  • 1 1/2 pounds 80% lean ground sirloin
  • Kosher salt and coarse black pepper
  • Vegetable or olive oil, for drizzling
  • 4 soft burger rolls with sesame seeds
  • Sliced bread-and-butter or dill pickle chips
  • 1/2 small white onion, finely chopped

One-Skillet, Cheese-Stuffed Roasted Chicken Meatballs

  • 2 tablespoons olive oil

  • 1 yellow onion, finely chopped
  • 4 cloves garlic, finely chopped, divided
  • Salt and pepper, to taste
  • 2 tablespoons tomato paste
  • 1/2 cup dry red wine
  • 1 28-ounce cans crushed tomatoes
  • 3/4 cup rolled oats
  • 2-3 tablespoons milk or water
  • 2 pounds ground chicken breast
  • 1 egg
  • 1 egg white
  • 2 cloves garlic, finely chopped
  • 1/2 cup grated parm cheese, plus extra for garnish
  • 1 cup fresh spinach or kale, finely chopped
  • 1 pinch red chili flakes
  • 1 tablespoon dried oregano
  • ½ pound mozzarella, cut into 1-inch cubes
  • 5-6 basil leaves, finely chopped
  • Cooked spaghetti or zoodles (spiralized zucchini noodles), for serving

Rose Alfredo

  • 1 pound linguine or spaghetti

  • Salt and pepper
  • 1/2 cup butter
  • 2 shallots, minced
  • 4 to 6 cloves garlic, minced
  • 1 cup Rosé wine
  • 1 tablespoon tomato paste
  • 1 1/2 cups finely grated parmesan cheese, plus more for serving
  • A big handful parsley, minced

Rose-Macerated Peaches With Mozzarella

  • 1 pound peaches, pitted and sliced

  • 4 ounces Rosé wine
  • 2 tablespoons sugar
  • 1 pound fresh mozzarella
  • A handful fresh mint leaves
  • A handful fresh basil
  • Olive oil, for drizzling
  • Flakey sea salt, top topping

Three-Ingredient Rose Cocktail

  • 2 cups store-bought lemonade

  • 1 pint strawberries
  • 1 bottle Rosé wine

FRIDAY

June 23, 2017

Grilled Cheese with Jalapeno and Fire-Roasted Gazpacho

  • For the gazpacho:

  • 1 28-ounce can fire-roasted tomatoes
  • 2 cups V8 or Spicy V8 juice
  • 2 rib celery with leafy tops
  • 1 small red or white onion, coarsely chopped
  • 2 cloves garlic, crushed
  • 3 tablespoons chipotle peppers plus Adobo sauce or Chipotle Tabasco Sauce, to taste
  • 1/3 seedless cucumber, coarsely chopped
  • 1 small red bell pepper, seeded and coarsely chopped
  • 1 thin slice stale white bread, torn
  • 1 cup ice
  • 1 lime
  • 1 tablespoon sherry vinegar
  • A small handful cilantro or parsley tops
  • 2 tablespoons EVOO – Extra Virgin Olive Oil
  •  
  • For the grilled cheese:
  • Softened butter
  • 8 slices sourdough or white bread
  • 3/4 pound sliced yellow American cheese
  • 3/4 pound sliced yellow cheddar cheese
  • 3/4 cup sliced pickled jalapeño peppers
  • 1 cup diced and seeded tomatoes
  • Smoked sea salt, such as Maldon or Rachael’s smoked sea salt grinder