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Thursday: Which Kitchen Gadgets Does Chris Kimball Use in His Own Kitchen? + The Hilarious Joel McHale

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

February 19, 2018

Buddy Valastro's Black-and-White Cookies

  • ¾ cup plus 2 tablespoons granulated sugar

  • ½ cup (1 stick) unsalted butter
  • 2 extra-large eggs
  • ½ cup milk
  • ¼ teaspoon pure vanilla extract
  • ⅛ teaspoon freshly squeezed lemon juice
  • 1 ¼ cups cake flour
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ cup water
  • 2 cups confectioners’ sugar (10X)
  • 2 tablespoons semisweet chocolate chips, or ½ ounce semisweet chocolate, coarsely chopped

Rachael's Cornflake-Fried Chicken and Waffles with Pecans

  • For the Fried Chicken:

  • 1 cup all-purpose flour
  • Salt and pepper
  • 1 cup buttermilk
  • About 2 teaspoons hot sauce (Rach’s go-to is Frank’s)
  • 2 cups corn flakes, crushed up
  • 1 tablespoon granulated garlic
  • 1 tablespoon granulated onion
  • 2 teaspoons each paprika, salt, white pepper, and black pepper
  • Safflower oil, for shallow frying
  • 2 pounds boneless, skinless chicken breast cutlets (or chicken breasts, cut in half horizontally) or boneless, skinless chicken thighs, trimmed and pounded to ½-inch thick

    For the Waffles:

  • 1 cup all-purpose flour
  • 1 cup fine to medium-grind cornmeal
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon cayenne pepper
  • About 1/8 teaspoon freshly grated nutmeg
  • Salt and pepper
  • 1½ cups buttermilk
  • 4 tablespoons melted butter
  • 1 egg
  • 1 cup chopped toasted pecans
  • Cooking spray
  • Warm honey, hot honey (such as Mike’s), or maple syrup, for serving

TUESDAY

February 20, 2018

Rachael's Spanish Eggs in Purgatory

  • 2 tablespoons extra-virgin olive oil (EVOO)

  • 1 large onion, chopped
  • 1 stalk celery, chopped, plus a handful of leaves, finely chopped, for serving
  • 4 cloves garlic, sliced or chopped
  • Salt and pepper
  • 1 teaspoon smoked paprika
  • 6 piquillo peppers in water, drained and thinly sliced
  • 1 pound hot Spanish chorizo, casings removed and meat cut into bite-size pieces
  • 1 teaspoon sherry vinegar or splash of dry sherry
  • 1 (15-ounce) can passata
  • 1-2 splashes chicken stock
  • 1 teaspoon hot sauce, such as Tabasco
  • 4 large eggs
  • Handful chopped fresh parsley
  • Crusty bread

Double Cheeseburger with Thousand Island Dressing and Truffle Fries

  • For the thousand island dressing:

  • 2 cups mayonnaise
  • 1/2 cup pepperoncini, minced
  • 4 teaspoons ketchup
  • 1/4 cup pickles, minced
  • 1/4 cup capers, minced
  • 1/2 teaspoon fresh lemon juice
  • 1/4 red onion, minced
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper, to taste

    For the burger:

  • 2 tablespoons vegetable oil, plus more for pan
  • 2 large yellow onions, finely chopped
  • Kosher salt, to taste
  • 4 hamburger buns, split
  • 1/4 cup sliced dill pickles
  • 3/4 cup shredded iceberg lettuce
  • 4 to 8 thin tomato slices
  • Freshly ground black pepper, to taste
  • 2 pounds ground beef chuck (preferably 80 percent lean)
  • 8 slices American cheese

  • For the fries:
  • 2 large russet potatoes (about 1½ lbs), cleaned
  • 1/2 cup chopped fresh parsley
  • 1/4 chopped fresh rosemary
  • Truffle salt, to taste
  • Fresh ground black pepper, to taste

WEDNESDAY

February 21, 2018

Rachael's Spicy Vegetarian Refried Beans

  • 1 tablespoon olive oil

  • 1 small white onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 jalapeño peppers, seeded and chopped
  • Salt and pepper
  • 1 1/2 teaspoons ground cumin (half a palmful)
  • 1/2 cup water
  • 2 (14-ounce) cans black beans
  • Juice of 1 lime
  • 1 tablespoon hot sauce (Rach’s go-to is Frank’s)

Rachael's Suiza-Style Chicken Soft Tacos with Salsa Verde

  • 5-6 large tomatillos

  • 1 small onion, peeled and quartered
  • 2 jalapeno peppers
  • 2 large cloves garlic, cracked but left in skins
  • Cooking spray
  • Salt and pepper
  • 2 handfuls cilantro leaves
  • 2 teaspoons honey or light agave
  • 2 teaspoons ground cumin, divided
  • Juice of 4 limes
  • 1 ripe avocado
  • 1 cup Mexican crema or sour cream
  • 1 small red onion, very thinly sliced in rings
  • 2 pounds boneless, skinless chicken breasts
  • About 3 tablespoons extra-virgin olive oil (EVOO)
  • 1 teaspoon each: granulated garlic, granulated onion, ground coriander, dried oregano
  • 20-24 corn tortillas, charred over open flame or in hot dry skillet
  • 1½ cups shredded Monterey Jack or Pepper Jack cheese
  • 1½ cups shredded Swiss cheese
  • About 4 cups shredded white cabbage or crispy iceberg lettuce
  • Pickled sliced jalapeno peppers

Citrus-Lime Steak Quesadilla with Pico de Gallo

  • For the quesadilla:

  • Juice of 2 Limes
  • 1 cup orange juice
  • 1 teaspoon fine Himalayan salt
  • Cayenne pepper, to taste
  • 2 pounds skirt steak
  • 1 tablespoon olive oil, plus more for brushing
  • 1 white onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 4 large flour tortillas
  • 8 ounces mild cheddar cheese, shredded
  • 8 ounces Monterey Jack cheese, shredded

    For the pico de gallo:

  • 2 firm tomatoes, finely chopped
  • 2 tablespoons chopped fresh cilantro
  • 1/4 white onion, finely chopped
  • Juice of 1 lime
  • 1 jalapeño pepper, finely chopped
  • Salt and pepper, to taste

THURSDAY

February 22, 2018

Rachael's Cincinnati/Kentucky Chili Spaghetti 5-Way Style

  • 2 tablespoons olive oil

  • 1½ pounds ground beef sirloin (85%)
  • Salt and pepper
  • 3 tablespoons chili powder blend, such as Gebhart’s, or ground Ancho chili powder
  • 1 onion, finely chopped
  • 4 cloves garlic, chopped
  • 1 large bay leaf
  • 1 teaspoon dried oregano (1/3 palm full)
  • 1 teaspoon ground allspice (1/3 palm full)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • 1 tablespoon light brown sugar
  • 1 tablespoon Worcestershire
  • 2 tablespoons tomato paste
  • 2 cups beef stock
  • 2 cups tomato sauce or 1 can (14 ounces)
  • 1 can (15 ounces) red kidney beans, drained
  • 1 pound spaghetti
  • Thinly shredded yellow sharp or mild cheddar cheese, to serve
  • Finely chopped white onions, rinsed and drained, to serve
  • Chopped cilantro or parsley, to serve
  • Pickled sliced jalapeno pepper rings, to serve
  •  

Ginger Beef with Rice Noodles and Herbs Salad

  • ¼ CUP PLUS 1 TABLESPOON FISH SAUCE, DIVIDED

  • ¼ cup plus 1 tablespoon fish sauce
  • 2 tablespoons finely grated fresh ginger
  • 3 tablespoons plus 2 teaspoons packed light brown sugar
  • Kosher salt and ground black pepper
  • 1 pound sirloin tips, patted dry
  • 12 ounces thin rice noodles
  • ¼ cup lime juice (from 2 limes)
  • 1 teaspoon chili-garlic sauce
  • 1 tablespoon peanut oil
  • 1 cup fresh mint leaves, torn
  • 1 cup fresh cilantro sprigs
  • ½ cup roasted peanuts, coarsely chopped
  •  

Apple, Celery Root and Fennel Salad with Hazelnuts

  • 1 small shallot, peeled and grated

  • 1 ½ tablespoons cider vinegar
  • 3 tablespoons lightly packed grated fresh horseradish
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon honey
  • Kosher salt and freshly ground black pepper
  • 1 granny smith apple, cored and cut into matchsticks
  • ½ small celery root (about 8 ounces), peeled and cut into matchsticks
  • 1 medium bulb fennel, trimmed and thinly sliced
  • ½ cup chopped fresh parsley
  • ¼ cup chopped fresh mint
  • ½ cup hazelnuts, toasted and coarsely chopped

FRIDAY

February 23, 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
  •  

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)
  •