Rachael Ray Roundup

So whatcha doin' for the Super Bowl? We have a good friend with a one-month old baby, so guess who's house we're going to? I remember when Darcy was that old it took me about 45 minutes to get out of the house, so we are going to bring the party to them. I can't decide whether to bring French Onion Dip or the much easier to prepare guacamole (I just mix 2 avocados, 1/4 chopped onion, some chopped tomato, 4-5 cloves garlic, hot sauce, and salt). Maybe I'll just bring both....

Here are some Rachael Ray posts from around the blogosphere this week. If you see a post that you think would be good for the Roundup, or you write one yourself, e-mail me so I can be sure to include it.

• Lilan of The Daily Cookie made Spitfire Shrimp and it was the star of her party.
• This week, Sweet Tea in Texas feature three Rachael Ray recipe reviews: Red Beans and Rice with Chorizo, Buffalo Sloppy Joes, and Swedish Meatballs and Egg Noodles.
• Donna of Tasty Treasures made Pan Roasted Sausage, Peppers, Onions, and Potatoes from the old school Comfort Foods.
• The Good Wife is back, this time with her own spin on Rachael's Mexican Tortilla Soup.
• Katie of Sugar, Spice, and Sometimes Nice made Mexican Lasagna.
• Melslatt of Chi-town Cooking Creations tried Rachael's Pasta al Forno.
• Jill of Jill's Party of Six made Scramblewiches from 365: No Repeats.
• Pink Heather of Penguin Pie tried Rachael's recipe for Fish Stew and loved it.
• Robin Currie of the Philly Inquirer gave three recipes from BOB a try, with mixed results.
• Ty'sMommy of the Seventh Level of Boredom made Basil, Chili and Garlic Chicken.
• Kelly of Oatmeal for Breakfast gave escarole a try for the first time when making Rachael's recipe for Pasta with Winter Greens and Walnuts.
• Ellen of Chronicles of a Curious Cook took her own spin on Rachael's recipe for Chicken Parmesan.
• Blakely of Kitchen Creations made Mac and Cheddar Cheese with Chicken and Broccoli.
• Partysugar of Yumsugar recommends Rachael's recipe for Super Sloppy Joes for your Super Bowl party.

It's a Keeper: Turkey-Tortilla Casserole

The recipe for Turkey-Tortilla Casserole by Allen Smith in the May 2008 issue of Every Day with Rachael is perfect if you are just plain lazy. Let's be honest, since Darcy was born, my days are much more full than they used to be so some nights, I'm completely wiped out. This recipe was in the Weekly Menu Planner, which is a great resource for these lazy night meals.

I really liked this recipe despite the fact that it was surprisingly simple. Sometimes, when a recipe is too simple it makes me a little skeptical. How can it be good when I don't have to work hard on it?

Admittedly, this isn't the most healthy recipe. It's got a ton of cheese, chips, and sour cream. You pretty much toss it all together in a bowl and bake it for awhile. Easy peasy. Here's the recipe with my comments in brackets:

SERVES 6
Prep Time: 20 min
Bake Time: 40 min

2 limes, quartered
1 pound turkey breast cutlets
Salt
1 large onion, finely chopped
One 4-ounce can diced jalapeño chiles, liquid reserved
Two 14.5-ounce cans fire-roasted diced tomatoes [These used to be hard to find, but now even Hunt's makes them. If you can't find them, look in the natural foods aisle for the Muir Glen brand.]
One 1-pound bag tortilla chips, lightly crushed
One 14.5-ounce can chicken broth
1 pound Mexican shredded cheese blend (about 4 cups)
1 cup sour cream, at room temperature

1. Preheat a grill pan to medium-high. Squeeze the limes over the turkey cutlets; season with salt. Grill the turkey until just cooked through, 3 to 4 minutes per side. Let cool, then slice into 2-inch-long strips.

2. Preheat the oven to 375°. In a large bowl, combine the onion, the jalapeños with their liquid and the tomatoes. Add the tortilla chips and turkey and toss well. Transfer the mixture to a greased 9-by-12-inch baking dish. Drizzle with the chicken broth and top with the cheese. Bake until the cheese is golden around the edges, about 40 minutes. Serve with the sour cream.

February Issue of Every Day with Rachael Ray

The February issue of Every Day with Rachael Ray seemed to take forever to hit my mailbox. Although, I'm pretty sure that's because the last issue was double December/January one.

This month's issue has a whole bunch of soup recipes sprinkled throughout its pages. We've had 70 degree days lately here in Northern California, but recently got hit with dreary rainy days, so soup sounds perfect. You'll find recipes for White Bean Stew, Spicy Gazpacho Shooters, Baked Potato Soup, Eggplant Raviolini Soup, Pasta e Fagioli with Sausage, Hot or Cold Carrot Soup, and Sausage Minestrone with Tortellini.

The mag also has features on Valentine’s Day for singles and couples, chicken wing recipes for the Super Bowl (Spicy Chocolate Wings, Sticky PB&J Wings, and Italian Mozzarella Wings), and some cast iron pizzas for gourmet cooking at home (including Tomato-and-Cheese Pizza Ham-and-Swiss Pizza, and Chicken Pot Pizza). There's also the mag's first ever reader survey, where you can learn all about what other ERR readers are thinking.

The Burger of the Month is The Adirondacker. I pretty much love any burger recipe that begins with "The," so I'll have to try this one.

In my favorite 30 Minute Meals section, you'll find Smoky Red Rice and Chorizo with Black Beans, Eggplant Raviolini Soup, Flatiron Steaks with Cheesy, Tangy Mashed Potatoes, "Cabbage and Hay" Spaghetti, Sloppy Porchetta, Mushroom Marsala Pappardelle, Deconstructed Lasagna, Horseradish Mac 'n' Cheddar with Bacon, Leek-and-Gnocchi Bake with Three Cheeses and Crispy Prosciutto, and Pasta e Fagioli with Sausage. Geez, how can I pick among all those? I'm thinking I'll try the Leek and Gnocchi Bake and the Paste e Fagioli first.

For a little bit of fun, check out Spice Girl and former “Dancing with the Stars” contestant Mel B.'s fridge.

Rachael Ray Roundup

Holy cow, everyone was cooking Rachael Ray recipes this week! Either that or Google's blog search is doing a better job of finding the posts for me. I like to think that everyone out there is getting inspired, so let's stick with my first idea. Thanks to all of you out there in the blogosphere that publish such great posts reviewing Rachael's recipes!

Here are some Rachael Ray posts from around the blogosphere this week. If you see a post that you think would be good for the Roundup, or you write one yourself, e-mail me so I can be sure to include it.

• Cate at Sweetnicks made Chocolate Peanut Butter Fudge Crunch, which she renamed Rice Krispy Treats, Version 2009.
• Amybird at Life in the Junction made Mediterranean Fish Facos.
• Katie of Notes from the Kitchen Sink tried Turkey Sweet Potato Shepherd's Pie.
• Amber of Make Dinner, Not War tried Bacon-Wrapped Chicken with Gorgonzola and Pecans from BOB.
• Jennie of Adam's Brag Book gave the recipe for Lean, Meatloaf from Everyday With Rachael Ray a try, but she wasn't wowed.
• Donna at Tasty Treasures made Stove Top Stuffed Peppers from Comfort Foods and Holiday Pierogi with Brown Butter from Everyday With Rachael Ray.
• Tiina of Sparkling Ink adapted a recipe for Sausage Pie in Everyday With Rachael Ray to create Sausage omelet mini pies.
• Deborah at Taste and Tell made Onion Chowder with Cheesy Onion Popovers from Everyday With Rachael Ray.
• Recycle Your Day features a meatless version of Rachael's recipe for Pumpkin Pasta with Sausage and Wild Mushrooms.
• Danielle of So Many Cookbooks...So Little Time tweaked Rachael's recipe for Oatmeal Cookie Pancakes from Cooking 'Round the Clock.
• Simply Scrumptious features a great Winter recipe: New Brunswick Stew.
• The Good Wife shares her thoughts on a recipe for Shrimp and Pork Balls with Spicy Lime Dipping Sauce.
• Mama Bear of Mama Bear Gets Chatty made Cheeseburger Chili Mac and Cheese from Rachael Ray's talk show.
• Courtney of Somewhere Between 20 and 40 tweaked Rachael's recipe for Buffalo Chicken Sloppy Joes to make it even healthier.
• Yumsugar points out a recipe from the new issue of Everyday With Rachael Ray: Greek Lemon and Orzo Soup.
• Kitchen Vixen made Big Beef Meatballs from 365: No Repeats.

It's a Keeper: Corn-Beef Hash Topped with Fried Eggs and Cheese

The recipe for Corn-Beef Hash Topped with Fried Eggs and Cheese sounds a little weird because, well, it is. But it is weird in a good way! I love having breakfast for dinner, so I jumped at the chance to try this recipe from Rachael Ray's talk show. It's got a ton of flavor and even a few veggies thrown in for good measure.

I have a confession to make - I am a little bit egg challenged. For some reason, I have never been able to master the art of making eggs. My scrambles turn out either too wet or dry and if I fry an egg, it ends up looking like I was trying to scramble it. Luckily, my husband is a pro, so he did the frying for this recipe.

When she says there are six servings of this, she really means it. I cut the recipe in half for two of us and there were still leftovers. Here's the recipe with my comments in brackets:

2 tablespoons EVOO
1 1/2 pounds ground sirloin beef
2 cloves garlic, finely chopped or grated
1 large onion, finely chopped
2 tablespoons (about 2 palmfuls) chili powder
1 tablespoon (about 1 palmful) cumin
3 tablespoons tomato paste [Rachael buys hers in a tube, which would be convenient, but my store only sells it in a can.]
2 teaspoons hot sauce (add more or less depending on how hot you like it) [Definitely start with one teaspoon, since you can add more later.]
1 red bell pepper, cut into medium dice
1 jalapeño pepper, seeded and diced
4 ears corn, kernels removed or 1 10-ounce box frozen corn, defrosted
Salt and ground black pepper
1 cup beef stock
2 tablespoons butter
4 eggs
1 cup shredded pepper jack cheese [Definitely use the pepper jack if you can find it,]
1/4 cup (a small handful) chopped cilantro

Yields: 6 servings [I don't really get this, since the recipe only calls for 4 eggs. So, if you are making it for 6, make sure you have 6 eggs!]

Place a high-sided skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the meat to the skillet, breaking it up a wooden spoon or potato masher, and cook until caramelized, 6-7 minutes.

Add the garlic, onion, chili powder, cumin, tomato paste, hot sauce, peppers and corn to the pan. Cook until the onion is tender, about 5 minutes. Season everything with salt and pepper, add the stock to the skillet and cook until the liquid has reduced and thickened, about 5 minutes more.

While the hash is simmering, place a large, nonstick skillet over medium heat and melt the butter. Break the eggs into the pan, spacing them about an inch apart. Season the eggs with salt and pepper and cook, flipping once, until the whites have set, about 4 minutes total.

To serve, fill a bowl with a couple spoonfuls of hash, topping it off with some shredded cheese, a fried egg and a garnish of cilantro.

This Week on Rachael Ray's Talk Show

Here's what Rachael Ray's talk show says is in store this week:

Inauguration Celebration with Diane Sawyer
Tomorrow is Inauguration Day and we're kicking off our celebration with Diane Sawyer, who's revealing insider details about all 10 presidential balls! Plus, Jarod is bringing his favorite all-American animals, and for dinner we're swearing in a classic that we're sure the president - and your whole family - will love!

Three No-Cook Suppers
We're testing out clip-on bangs, do-it-yourself extensions and faux eyebrows in our "Human Lab: Hair Edition," and then Keisha Whitaker is sharing the #1 beauty secret she's learned from the red carpet. And for dinner you don't even need to turn on the stove because Rachael has three no-cook meals you can make in minutes.

Susan Lucci's Workout
How does Susan Lucci maintain her fantastic figure? The soap star reveals her secret for tackling cardio, strength training and toning - all in one shot! Then, meet a woman who spends seven hours a day getting beautified! Can Mally's 30-minute make-under satisfy a primp-aholic? Plus, we've got three amazing kids including a 9-year-old blues guitarist who you'll swear is a seasoned pro!

Tyler Perry & Meal for a Steal
It's Rachael's meal for a steal that the whole family will love ... and it really is under $10! Plus, one of the hottest men in show business, Tyler Perry, gets a surprise from Rachael, and Gretta helps a viewer find the dress of her dreams on a budget at the infamous "running of the brides."

Human Lab: Pageant-Perfect Beauty
It's our newest "Instant Human Lab," and this time four beauty queens are testing out beauty products that could make you look pageant-perfect in minutes! Then, do leftovers leave your family less than impressed? Get Rachael's solutions for using up four foods that are on your menu every week.

Rachael Ray Roundup

Ug. I sprained my ankle this week! I know have a left ankle that is a lovely shade of purplish green. Mmmm. When we were in Palm Springs last week I rolled it (luckily my Dad was carrying Darcy at the time). But, I'm on the come back trail now and back in business and in the kitchen.

Having a database of easy to prepare meals was key when I couldn't spend much time on my feet!

Here are some Rachael Ray posts from around the blogosphere this week. If you see a post that you think would be good for the Roundup, or you write one yourself, e-mail me so I can be sure to include it.

• I just discovered Michelle Cooks Every Day, where Michelle shares recipes from Rachael Ray that she has tried for her family. Go check it out!
• April of Just Me, Myself, and I made Tacozagna, which landed in my list of recipes to try.
• Nonna Rose's Kitchen features a recipe from BOB, Lemon-Cream Chicken with Champagne Risotto and Asparagus with Pancetta.
• Steph of My Life in Suburbia made Chicken Tortilla Soup.
• Sri of Feed My World made Chicken Shepherd's Pie from Rachael Ray's Big Orange Book.
• Kat of A Good Appetite is glad she gave Rach's recipe for Crab and Corn Chowder a second chance.
• Sara of Sara's Recipe Spot is a fan of Jessica Simpson's recipe for Chicken and Dumplings, which she shared on Rachael's talk show.
• Cate O'Malley of You've Got to Taste This writes about the wedding that Rachael Ray wrote for brides affected by Hurricane Ike.
• Jenn of Made With Love tweaked Rach's recipe for Spinach and Cheese Stuffed Chicken.
• Yumsugar recommends Rachael's recipe for Roasted Lamb Meatballs With Polenta for a fast and easy dinner.
• Donna of My Tasty Treasures made Philly Steak Burritos and Special Fried Rice.
• Amy of Adventures in Marriage made French Onion Soup with an Italian Attitude from Express Lane Meals.
• Shannan of Mommy Bits was proud of the results when she made Mean Green Tortilla Soup for her family.
• Jennie of Adam's Brag Book reminds us of Rachael's appearance on Sesame Street.
• Laura at Real Good Food made another recipe from BOB - Gnocchi with Chicken Sausage and Broccoli.
• Bellini Valli of More Than Burnt Toast made Tandoori Chicken with Mashed Chickpeas.
• Picky Eatings can't believe it, but Rachael's recipe for Chicken Tortilla Soup is great.

Interview with LA Daily News

I ran across an interesting interview with Rachael Ray in the LA Daily News by Natalie Haughton. Rach was promoting Just In Time (I know I'm behind on articles!) and chatted with Haughton as part of her publicity tour. Here are a few highlights from the interview.

On her schedule:

"We shoot the equivalent of three one-hour episodes a day of "Rachael Ray" (in New York). I'm up at 7 a.m. and get home around 7 p.m. It's a long day but a lot of fun. When I'm on hiatus, we shoot "30 Minute Meals" and "Tasty Travels." We do 285 shows/episodes a year between the three. While I'm on the road, I send pages (of the magazine) back and forth with comments, and I write columns and recipes on the computer whenever I have time. Everything I do for a living is what I'd do on a day off for a normal job."

On what she does for fun:

"I cook, we watch movies together and curl up with the dog. I travel for the show."

On whether she uses staff to develop recipes:

"Never. I write every single one of the recipes and test (each) by making it on air. I have hundreds of opportunities to cook on air. It's easy to write my food in my head."

On her philosophy of cooking and presentation:

"I don't use any sort of garnish that isn't an edible (part) of the dish. I look for the food to be as pleasing to the eye as it is for the stomach. Taste is most important. I try to make people find their own happy zone for spices, etc. Develop your palate so a recipe becomes your own. I like heavy spices and herbs -- and everything that I eat -- to have a lot of flavor. I use free-hand equivalents -- and I also write that way, instead of spoons."

It's a Keeper: Beef and Cheddar Pot Pie

Call me crazy, but I am pretty much a fan of anything that has a biscuit on top. So, when I saw the recipe for Beef and Cheddar Pot Pie in the September 2007 issue of Everyday With Rachael Ray, I knew I had to give it a try.

I picked this version from the many pot pies in that issue because, well, it was the cheapest. What can I say? The economy sucks! It also had the shortest ingredients list, so I knew it would be easy to prepare on a weeknight. Be warned though - it's not a 30 minute meal (nor was it intended to be one).

I have to say that this is a good recipe, but not exactly a show stopper. It's still in the It's a Keeper category because I would make it again, but I am not sure I would really remember it enough to make it. I think I'd rather have my old favorite - Chicken Mug Pie - instead. But I think you should still give it a try because it was quick, easy, and tasty. Here's the recipe with my comments in brackets:

Beef and Cheddar Pot Pie
Charles Pierce

From Every Day with Rachael Ray
September 2007

FOUR SERVINGS
Prep Time: 40 min
Bake Time: 35 min

6 tablespoons butter, chilled
1 small onion, chopped
1 1/2 pounds ground beef
One 28-ounce can diced tomatoes, drained
1 cup beef broth
Salt and pepper
1 1/2 cups flour
2 teaspoons baking powder
2 cups shredded sharp cheddar cheese (8 ounces)
1/2 cup milk

1. Preheat the oven to 375°. Grease an 8-by-12-inch baking dish and set aside. In a large skillet, heat 2 tablespoons butter over medium-high heat. Add the onion and cook, stirring, until softened but not browned, 3 to 5 minutes. Add the beef and cook, breaking it up with the back of a spoon, until no longer pink, about 5 minutes. Stir in the tomatoes and beef broth and season with salt and pepper. Lower the heat and cook, stirring occasionally, until most of the liquid has cooked off, about 20 minutes. Pour into the prepared baking dish and spread evenly.

2. Meanwhile, in a large bowl, combine the flour, baking powder and 1/2 teaspoon salt. Using your fingertips or a pastry blender, blend in the remaining 4 tablespoons butter and the cheese until the mixture resembles coarse crumbs. Pour in the milk and stir quickly with a fork to form a dry, shaggy dough. Gather the dough together and knead lightly in the bowl. Transfer to a floured work surface and roll or pat into a large, 1/2-inch-thick round. Using a 3-inch cookie cutter, cut out 8 biscuits. Gather the scraps of dough, form into a new round and cut out more biscuits. Continue until all the dough has been used. [This part made me a little anxious, since I'm kinda afraid of baking, so I'm definitely afraid of kneading and rolling out. But, it was easier than it sounded.]

3. Place the biscuits on top of the beef mixture as close together as possible and bake until lightly browned, about 35 minutes. [So, 35 minutes of baking isn't bad, since you can run around your house and clean or kick back for a little while during the baking process!]

Rachael Ray Roundup

I took a little blogging vacay last week to celebrate the holidays, so this is supersized Roundup. Let me also take this chance to say thank you to all of you who read this blog. I really love writing it and getting the chance to chat with you about Rachael Ray and her recipes. Here's to another year of Everything Rachael Ray!

Here are some Rachael Ray posts from around the blogosphere this week. If you see a post that you think would be good for the Roundup, or you write one yourself, e-mail me so I can be sure to include it.

• Rachael Ray's newest cookbook, the Big Orange Book, is at the top of the New York Times Paperback Advice list.
• The Washington Times editorial page named Rachael Ray the Entrepreneur of the Year.
• Mylinda of Sweet Tea in Texas made Veal and Sage Meatballs and Pasta with Gorgonzola-Walnut Sauce. She also made Jessica Simpson's recipe for Chicken and Dumplings, which Jessica shared on Rachael's talk show.
• Debi of By~Lander~Sea Food Tales tried Pecan Caramel Surprises from Rachael Ray's magazine.
• Jen of Jen's Home Cooking made Rach's recipe for a Peanut Butter Fudge Wreath.
• Patricia DiGiacomo Eddy of the Seattle Sustainable Food Examiner is a fan of Rachael's recipe for Kale Gratin.
• Carm of All This and Superpowers Too made Pumpkin Whoopie Pies.
• Katerina of Daily Unadventures in Cooking made one of my favorite Rachael Ray chili recipes - Uptown Downhome Chili.
• While not exactly a Rachael Ray fan, Shiv of Pithy and Cleaver is a fan of the recipe for Dark Chocolate and Ginger Crinkles in Rachael Ray's magazine.
• Laura of Absolut(ly) Fit made Chicken Scarpariello and it turned out pretty darn spicy.
• The Review Lady gave Rachael's recipe for Spaghetti with Mozzarella-Stuffed Meatballs a spin.
• Heather of Heather Bakes made the very yummy sounding Red and Green Winter Stoup from BOB.
• Amy Clark of The Motherload recommends Rachael's Rosemary Chicken for a quick weeknight dinner.
• Michelle of My Italian Grandmother says Rachael's recipe for Devilish Sesame Chicken with Green Beans and Scallion Rice was the best stir frt she has ever made.
• Check out Rachael Ray's portrait, done in trash.
• Janelle tried Chicken Parmigiana from Rachael's Big Orange Book.

It's a Keeper: Pork Chops and Applesauce

Does it get any more classic than Pork Chops and Applesauce? I thought after my childhood, which was filled with Shake and Bake pork chops (shiver), I would never eat another pork chop again. Slowly but surely, I have found a way to give the other white meat a second chance. I'm glad I did, because otherwise I would have missed out on great recipes like this one.

I love when Rachael Ray puts together a whole menu, from start to finish, with protein, veggies, and starch. That's why I love her 30 Minute Meals 2 cookbook so much and still pull that one out first. I need someone to do all the planning for me!

I sort of went on a tear with pork chop and applesauce recipes, since only a week before I made this I made another pork and applesauce recipe. Just like with my previous attempt at saucy apples, I ended up with a sort of chunky mixture that wasn't really saucy. Even without saucy apples, I would definitely make this again. It was quick and easy but still had a ton of flavor. Plus, I just like how it's a square meal. The recipe is from Rachael's charity, Yum-o!. Here's the recipe with my comments in brackets.

1 1/2 pounds baby red-skinned potatoes, cut in half
1 pound green beans, trimmed and cut into 1-inch pieces
6 tablespoons extra virgin olive oil (EVOO), divided
Salt and freshly ground black pepper
1/4 cup parsley leaves (about a handful), chopped
4 McIntosh apples, peeled, cored and diced
1 cup all-natural apple juice or cider (it should look cloudy) [No luck in my store, so I just bought cider.]
3 tablespoons light or dark brown sugar
Zest of 1 orange, reserving the juice
1/4 cup soy sauce or Tamari (dark soy sauce)
4 1-inch thick center-cut boneless pork loin chops (6-8 ounces each)

Pre-heat the oven to 400°F.

Place the potatoes on a baking sheet. Drizzle with two tablespoons of EVOO and season with salt and freshly ground black pepper. Roast in the oven for 20-25 minutes. During the last 15 minutes of cooking time, add the green beans to the baking sheet with the potatoes [I love only using one baking sheet]. Remove from the oven and garnish with parsley.

Combine the apples, brown sugar and apple juice in a medium pot over medium-high heat and cook until a chunky sauce forms, about 10-12 minutes, stirring occasionally [or, until you decide yours isn't getting chunky and you just want to eat it!]. If the sauce begins to spatter as it bubbles, reduce the heat. Once the apples are soft and a sauce forms, remove from the heat.

Pre-heat a large skillet over medium-high heat with two turns of the pan of EVOO.

In a shallow dish, combine the orange zest and juice of the zested orange and the soy sauce. Add some salt and freshly ground black pepper. Dip the chops into the mixture and place in the hot pan. Brown and caramelize the chops for four minutes on each side or until the juices run clear. Remove the chops from the heat and let them rest a couple minutes for the juice to redistribute. Serve with applesauce, roasted potatoes and green beans..