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

April 24, 2017

Grant’s Buttermilk Banana Pudding Cups

  • 1 3.9-ounce box instant banana pudding mix

  • 1 cup whole milk
  • 1 cup buttermilk
  • 1/2 teaspoon vanilla
  • 24 vanilla wafer cookies, such as Nilla Wafers
  • 2 bananas, sliced
  • Whipped cream, for topping
  • Salted peanuts, for topping (optional)
  • 6 4-ounce glass jars
  •  

Greek-Style Chicken Paillard

  • 4 6- to 8-ounce boneless, skinless chicken breasts, tenderloin removed

  • Salt and pepper
  • 1 teaspoon dried oregano, lightly crushed
  • 2 heads gem lettuce, chopped (about 3 to 4 loosely packed cups)
  • 1 pint cherry tomatoes, halved
  • 1/3 English cucumber, chopped (about 1 1/2 cups)
  • 1 loosely packed cup mixed fresh mint and flat-leaf parsley leaves, coarsely chopped
  • 1 cup crumbled Greek feta
  • 1/2 cup pitted Kalamata olives, coarsely chopped
  • 1/2 red onion, chopped
  • 4 pepperoncini, chopped
  • Juice of 1 lemon
  • About 2 tablespoons EVOO – Extra Virgin Olive Oil
  • 2 tablespoons olive oil

Fake-Out Creme Brulee

  • 1 3.9-ounce box instant vanilla or butterscotch pudding

  • 1 cup heavy cream
  • 1/2 cup milk
  • 1 teaspoon vanilla bean paste
  • 1/4 teaspoon salt
  • Sugar, for topping
  • Fresh fruit, for garnish

Lemon-Poppy Pudding Cupcakes

  • For the cupcakes:

  • 1 cup sugar
  • 2 eggs
  • 1 cup canola oil
  • 2 cups self-rising flour
  • 1 cup whole milk
  • 1 3.9-ounce box instant lemon pudding mix
  • 1 tablespoon poppy seeds, plus more for garnish
  • 1 12-ounce jar store-bought lemon curd
  •  
  • For the frosting:
  • 2 8-ounce bricks cream cheese, at room temperature
  • 1 cup butter, softened
  • 4 cups confectioners’ sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon almond extract

TUESDAY

April 25, 2017

Herb-Crusted Beefsteak Tomatoes

  • Cooking spray

  • 2 large beefsteak tomatoes (about 1 pound), halved horizontally
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon chopped fresh sage
  • 1 teaspoon chopped fresh thyme leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Garlic-Herb Marinated London Broil

  • 1 London broil (top round beef steak), about 1 1/2 pounds

  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 3 garlic cloves, minced
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh thyme leaves
  • 1 tablespoon chopped fresh oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray

Garlicky Spatchcock Chicken with Parsley Chimichurri

  • 2 pound chickens (about 3 1/2 pounds each)

  • Kosher salt
  • 1 bulb garlic, peeled and crushed
  • 1/2 cup EVOO – Extra Virgin Olive Oil
  • 1 bunch rosemary, 3 tablespoons chopped leaves and remaining stems tied together with kitchen twine
  • Black pepper
  • 2 lemons, halved
  •  
  • For the Parsley Chimichurri:
  • 1 bunch Italian flat leaf parsley, stemmed
  • Zest and juice of 1 lemon
  • 1 large shallot, coarsely chopped
  • 1 large clove garlic, crushed
  • Salt
  • About 1/2 cup EVOO – Extra Virgin Olive Oil
  • 1 to 2 tablespoons chopped hot cherry peppers, medium to spicy heat level

Italian Potato Salad

  • About 2 pounds Russet potatoes, peeled and cut into 1 1/2-inch cubes

  • Salt
  • 3 tablespoons white wine vinegar or juice of 1 lemon
  • 2 cloves garlic, chopped or very thinly sliced
  • 1/2 white onion, halved and thinly sliced
  • 1/2 cup flat-leaf parsley, finely chopped
  • Pepper
  • About 1/3 cup EVOO – Extra Virgin Olive Oil

Tomato Salad

  • 18 Capri tomatoes or 2 pints large cherry tomatoes, halved

  • 1/2 small white or red onion, finely chopped or 4 scallions, thinly sliced or 2 spring onions, very thinly sliced
  • 1/4 cup flat-leaf parsley, chopped
  • A handful basil leaves, torn or cut into chiffonade
  • 3 tablespoons EVOO – Extra Virgin Olive Oil
  • Salt and pepper

WEDNESDAY

April 26, 2017

Coq Au Vin Pot Pies

  • Flour, for rolling dough plus 2 tablespoons

  • 1 sheet (about 1/2 pound) frozen puff pastry, thawed
  • 1 egg, beaten
  • 1 cup chicken stock, plus additional if needed
  • 1/4 cup (a small handful) dried porcini mushrooms
  • 2 tablespoons olive oil
  • 1/4 pound meaty pancetta or slab bacon, diced
  • 2 tablespoons butter
  • 3/4 pound fresh white or cremini mushrooms, sliced
  • 1 fresh bay leaf
  • A few sprigs each thyme and sage, tied together with kitchen twine
  • 2 large shallots, chopped
  • 2 cloves garlic, crushed
  • Salt and pepper
  • 1 1/2 cups red Burgundy wine
  • 1 rotisserie chicken, meat pulled off or diced into bite-size pieces, skin and bones discarded

Buttermilk Pan-Fried Chicken

  • 1 3 1/2-pound whole chicken, cut into 10 pieces (breasts halved)

  • 1 1/2 teaspoons kosher salt, divided
  • 2 cups all-purpose flour
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 3/4 teaspoon cayenne pepper
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 cups buttermilk
  • Extra-virgin olive oil, for frying
  • 6 fresh rosemary sprigs
  • Honey, for serving (optional)

Oven 'Fried' Chicken

  • 1 small sweet potato

  • Nonstick vegetable oil cooking spray
  • 1/2 cup whole-wheat flour
  • 3 large egg whites
  • 1 1/2 cups panko (Japanese-style) bread crumbs
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon kosher salt
  • 2 tablespoons extra virgin olive oil
  • 8 chicken drumsticks (about 2 pounds total)

THURSDAY

April 27, 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

FRIDAY

April 28, 2017