Rachael Ray Roundup

Things have been a little nuts around here lately. Between family in town, baby showers for friends, and the need to sit on the couch and do nothing, I have been slammed! I'm trying to think of a fun summer getaway for our little family, so I am sure that will keep me busy too. Any great ideas for Northern California road trips for me?

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 (everythingrachaelray at gmail dot com) so I can be sure to include it.

• Jessica of Weeknight Gourmet made Hot Pepper Chicken Under a Brick.
• Mylinda of Sweet Tea in Texas made No-Cook Avocado Bisque.
• Maura made Chipotle Chicken Rolls with Avocado Dipping Sauce and offers a gorgeous photo of the results.
• Tiffany of Colorado Mama made Cream Broccoli Soup with Cheddar and Chive Toast.
• Tamilyn of Butter My Kitchen made a great summer cocktail from Rachael Ray - a Dark and Stormy.
• World of Julie features Cherry Shortbread Cookies from Every Day with Rachael Ray.
• Kristin of Sogkonnite Living made Rachael Ray's Not-Your-Mama's Nachos.
• Jessica of Johnstone's Vin Blanc made Sausage with Garlic Lentils.
• Paula of The Cookbook Junkie made Sloppy Hot Wing Joes from BOB.
• Amanda of Gluten-Free Maui made Rachael's recipe for Crockpot Indian Curry.
• This Southern Girl Can Cook features Rachael's recipe for Carbonara.
• Hanna of The Flying Nun made Rachael's recipe for Kettle Corn.

Rachael Ray Roundup

Happy Memorial Day weekend! I don't work on Mondays anyways, so it's really not that exciting to have the day off, but I consider it a great grilling opportunity. The weather here in Sacramento is so freaking gorgeous right now that I wish I wasn't Irish. It will be high 80's, low 90's all weekend. I'm leaning towards making my favorite flank steak recipe, but I might try a new burger recipe from the Big Orange Book. What are you throwing on the grill this weekend?

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 (everythingrachaelray at gmail dot com) so I can be sure to include it.

• According to Broadcasting & Cable, Rachael Ray will receive a Tribute Award from the American Women in Radio & Television.
• TaraSG's 101 Mission features an adaptation of a Rachael Ray recipe to create Sausage Meatloaf Patties with Italian Barbecue Sauce.
• Katie of Tote's Life made Lemon Basil Bowties with Chicken after seeing the recipe on Chelsey's On My Life.
• Allyson Francis adapted a Rachael Ray recipe to make Blackberry Upside Down Cake.
• Amy of Adventures in Marriage made one of my all time favorites: Bacon Bit and Smoked Gouda Burgers with Steakhouse Onions.
• People informs us that there is no feud between Rachael and Giada.
• Cori of The Recipe Swap recommends Rachael's recipe for Spaghetti and Meatballs.
• Rachel v. The Kitchen features a review of Rachael's recipe for Shepherd's Pie.
• Sweet Tea in Texas shows off some beautiful Summer Shrimp Rolls.
• Kids love Rachael Ray!

It's a Keeper: Broccoli Soup with Ham-and-Swiss Toasts

Rachael Ray really knows how to do soup dippers. I won't lie - sometimes I pick a soup recipe just for the dipper. The soup is just a bonus. That's what happened when I chose to make Broccoli Soup with Ham-and-Swiss Toasts. Make sure you note that this isn't a 30-minute meal, but it is work the extra time! Can you tell I took the photo at night in the Winter? Dark much?

My main change to this recipe was using Ranch dressing on the toasts instead of using mayo. Rach is not quite as anti-mayo as I am, so she slips it into recipes every now and then. However, EDRR's Tracey Seaman apparently doesn't have the same prejudice against mayo, since this recipe calls for a whopping half cup of the stuff. Just typing that made me throw up a little bit. Really, it's that bad. I thought Ranch was a great substitute, although sour cream might work, too. Here's the recipe with my comments in brackets:

Broccoli Soup with Ham-and-Swiss Toasts
Tracey Seaman

From Every Day with Rachael Ray
February 2008

4 SERVINGS
Prep Time: 20 min
Cook Time: 30 min

2 tablespoons extra-virgin olive oil
1 large onion, chopped
Salt and pepper
2 small yellow-fleshed potatoes, such as yukon gold (10 ounces total), peeled and finely chopped
1 bunch broccoli (about 1 1/4 pounds), chopped into 1/2-inch pieces
4 cups shredded Swiss cheese (1 pound)
1/2 cup heavy cream
1 thick slice ham (about 1/4 pound), cut into small cubes
1/2 cup mayonnaise [or Ranch dressing, in my case]
One 1-pound loaf ciabatta bread, split and each half cut into quarters [If you can find ciabatta, I think it does make a difference.]

1. In a large saucepan, heat the olive oil over medium heat. Add the onion, season with salt and pepper and cook, stirring often, until softened, about 7 minutes. Add the potatoes and 3 1/2 cups water and bring to a boil; lower the heat and simmer for 5 minutes. Add the broccoli, cover and cook just until tender, about 7 minutes. Using a blender, puree half the soup; [I just stuck my hand blender into the soup pot] combine with the other half. Stir in 2 cups shredded cheese, then stir in the cream. Season with salt and pepper and keep warm over low heat.

2. Preheat the broiler. In a medium bowl, using a fork, combine the remaining 2 cups cheese, the ham and mayonnaise. Season with pepper. Spread the mixture on the bread and broil until bubbly and golden. Serve the toasts with the soup.

Rachael Ray Roundup

Because sometimes even 30 minutes is too much for me, I used to go to Dinner MyWay to get freezer meals, but they aren't cheap, so I decided I needed to start making them myself. If you're not familiar with freezer meals, check out my new favorite freezer meals cookbook - Fix, Freeze, Feast: Prepare in Bulk and Enjoy by the Serving. My favorite thing about this cookbook is that it is written based upon the bulk sizes at warehouse stores. Each recipe is for "one tray of chicken" or "one tray of pork chops." I buy one tray and make two recipes by splitting them in half.

Basically, the idea is to do all the prep beforehand, then do the cooking when you are ready to eat the entree. This is different from other freezer meal cookbooks, which often have you cook everything ahead of time. I can't deal with the changes that happen to the texture of the foods, so I prefer the Fix, Freeze, Feast method. It also avoids all those canned soups and processed stuff that is in other freezer meal cookbooks. I've tried two of the recipes and they were great. I've got two more in the freezer to try out!

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 (everythingrachaelray at gmail dot com) so I can be sure to include it.

• Katie of Notes from the Kitchen Sink made Roasted Salmon with Lemon-Herb Matzo Crust.
• Tami of Vegan Appetite turned Rachael's recipe for Chicken with Roasted Red Pepper, Chorizo and Sweet Pea Sauce over Rice into a vegan dish.
• Sook of My Fabulous Recipes adapted Rachael's recipe for Mexican Lasagna.
• Somethingcakey's Blog features a recipe I might have to try: Mocha Ice Cream Cupcakes.
• Kathy of Kathy's Kitchen made Fajita Chilaquiles Casserole.
• Jessica of Weeknight Gourmet made Burgers all’Amatriciana.
• Sweet and Saucy recommends an easy recipe for Funnel Cake from Every Day with Rachael Ray.
• Cate at Sweetnicks made Tequila Lime Marinated Chicken.
• Deborah of Taste and Tell made one of my favorites: Sloppy Buffalo Joes & Mashed Potato Skins.
• Paula of The Cookbook Junkie made Bourbon Orange Skillet BBQ Chicken with Cornbread Topper.
• Rachael Ray drew a tulip to help out a great cause.
• Megan of My Baking Adventures made a comfort food favorite - Cheesy Risi e Bisi.
• SF Foodie offers a review of Rachael's pick in SF for Rachael's Vacation.

It's a Keeper: Orange Beef and Broccoli

I have to admit that I'm generally not a big "orange chicken" fan in Chinese restaurants, other than the super bad for your Orange Chicken at Panda Express. However, my husband loves the stuff, so I thought I would earn some points by making Orange Beef and Broccoli. I have to say I was pleasantly surprised.

The orange flavor in this dish isn't sticky sweet like in many restaurant orange beef dishes you would order. The orange flavor is definitely there, but with all the other saucy things that go into the recipe, it's just not overpowering. I also love any recipe that incorporates veggies with the protein so that I don't have to think about creating another side dish....

This recipe was written for Rachael's magazineby Tracey Seaman, who is officially my favorite source of recipes after Rachael herself! I recently bought Tracey's book of kid recipes, Real Food for Healthy Kids: 200+ Easy, Wholesome Recipes, and look forward to trying some of them out.

Here's the recipe with my comments in brackets:

Orange Beef and Broccoli
Tracey Seaman

From Every Day with Rachael Ray
May 2008

4 SERVINGS
Prep Time: 15 min
Cook Time: 10 min

1 bunch broccoli [Before I was trying to cut grocery costs, I would by the pre-washed florets. I'd still buy them if the price was right!]
1 1/4 cups beef broth
3 tablespoons hoisin sauce
2 tablespoons soy sauce
2 tablespoons plum sauce
1/4 cup cornstarch
Grated peel of 1 orange and juice of 1/2 orange, plus wedges for serving
One 1 3/4-pound boneless sirloin steak
1/4 cup vegetable oil
1 jalapeño chile, thinly sliced

1. In a large skillet, bring 2 cups salted water to a boil. Cut the broccoli into 1-inch florets. Boil until crisp-tender, about 3 minutes; drain the broccoli and rinse under cold water. Reserve the skillet.

2. In a small bowl, stir together the broth, hoisin sauce, soy sauce, plum sauce and 1 tablespoon cornstarch. Stir in the orange peel.

3. Slice the steak 1/4 inch thick, then cut the slices crosswise into thirds; toss with the remaining 3 tablespoons cornstarch.

4. In the reserved skillet, heat the oil over medium-high heat. Add the steak and jalapeño and cook, turning, until the meat is barely pink, about 2 minutes. Transfer the meat to a paper-towel-lined plate; discard the excess oil. Add the broth mixture to the skillet and cook, stirring, until thickened, about 2 minutes. Stir in the meat, broccoli and orange juice and cook until heated through, about 2 minutes. Serve with the orange wedges.

Free Tote Bag From Every Day with Rachael Ray

Okay, confession time. I have an addiction to Chips Ahoy cookies. Like Ozzy Osbourne, I have a thing where I eat the same food over and over again (anyone see that episode about him and Chipotle?). The rule doesn't apply to real meals (I hardly ever make the same recipe twice), just snacks. Hey, I never said I was normal.

I was excited to see that my addiction to Chips Ahoy will end up providing me with a free gift from Every Day with Rachael Ray. The magazine has teamed up with Kraft to offer a free canvas tote bag if you buy certain products. Then you mail in a little card with some info on it and your receipt and you are golden! The deal runs through the month of May, so there's still time!

Rachael Ray Roundup

Happy Mother's Day to all you Mommies out there! Mother's Day just reminds me of going to my Mom's Group back when Darcy was still so tiny. The moderator warned us to have low expectations because our husbands might not understand just how important Mother's Day is to us Mommies.

So what did I ask my husband for? Sleep. All I want is for him to take Darcy in the morning so I can sleep in for even half an hour! I'll let you know next week if he grants my wish.



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 (everythingrachaelray at gmail dot com) so I can be sure to include it.

• Vasanti of Signature Concoctions included Rachael Ray's recipe for Asparagus Prosciutto Wraps in her spring fling with asparagus.
• Food Network Humor analyzes the many faces of Rachael Ray.
• Kristin of Sogkonnite Living made Horseradish Beef Strudel from the April 2009 issue of Everyday with Rachael Ray.
• Emily of Emily Eats was inspired by a Rachael Ray recipe to create Butternut Harvest Soup with Cinnamon and Chipotle.
• Ty's Mommy of The Seventh Level of Boredom made One-Pot Ginger Chicken, Bok Choy and Couscous. Do you think that recipe would work with chicken breasts instead of thighs?
• Cyndi of Cookin' with Cyndi made Chicken Marsala Casserole, adapted from a recipe in Every Day with Rachael Ray.
• Lauralop of Edible Ventures adapted a Rachael Ray recipe to create Turkey Sausage and Zucchini Rice.
• Amybyrd of Life in the Junction made Strip Loin Steaks with Pizza Topping.
• Matt of No Meat Athlete adapted a Rachael Ray recipe to make it meat free: Warm Orange-Fennel-Olive Salad with Grilled Tempeh.
• Jen of Parenthetical discusses why she is a Rachael Ray fan.
• Rachael Ray comes in third in a Parentdish poll about celebrity babysitters.
• Vegetarian Mamma made Tomato Basil Panzanella.
• Sook of My Fabulous Recipes made Barbecued Chinese Chicken Lettuce Wraps.
• A Los Gatos man shares his experience on Rachael's talk show.
• Donna of My Tasty Treasures made Peas with Onions and Bacon.

It's a Keeper: Apple Juice Pork with Squash and Golden Raisins

Who would have thought that squash and golden raisins would be such a great combo? I really could have eaten an entire plate of the side dish for this recipe - Apple Juice Pork with Squash and Golden Raisins - but the pork was darn good, too.

This recipe reminds me so much of how far I've come with cooking. From simple meals of rice and chicken with no vegetable to be found, to a pork loin chop on a bed of butternut squash with onions, golden raisins, and sage. I mean, really. After a childhood filled with Shake and Bake pork chops, this dish is even more special!

Here's the recipe with my comments in brackets:

Apple Juice Pork with Squash and Golden Raisins
Susan H. Gordon
From Every Day with Rachael Ray
October 2008

SERVES 4
Prep Time: 10 min
Cook Time: 35 min

Four 1-inch-thick boneless pork loin chops (about 1 1/2 pounds total)
Salt and pepper
3 tablespoons extra-virgin olive oil
1 onion, coarsely chopped
1 cup apple juice
1/2 butternut squash—peeled, seeded and cut into 1-inch pieces [They sell small servings of butternut squash already peeled and cut into cubes, so if you are making half, this might be the way to go. I used the other half of mine for Darcy!]
1/2 cup golden raisins
3 tablespoons chopped fresh sage

1. Preheat the oven to 250°. Season the pork chops with salt and pepper. In a large, heavy skillet, heat 1 tablespoon olive oil over medium-high heat. Working in 2 batches, add the pork chops and 1 more tablespoon olive oil between batches. Cook until browned, about 5 minutes on each side. Transfer to an ovenproof dish and tent with foil; place in the oven.

2. Add the remaining 1 tablespoon olive oil to the skillet over medium-high heat. Add the onion and cook for 2 minutes, scraping up any browned bits. [Seriously, scrape up those bits, they are little nuggets of flavor.] Stir in the apple juice, squash, raisins and sage; season with salt and pepper. Cover and cook until the squash is tender, about 10 minutes. Using a slotted spoon, transfer the squash mixture to a bowl. Cook the remaining liquid until syrupy, about 5 minutes. [Took more like 10 for mine to get syrupy.] Serve the pork with the squash and pan sauce.

May 2009 Issue of Every Day with Rachael Ray

The May 2009 issue of Every Day with Rachael Ray is a doozy. The big, bold, yellow text saying "Free Stuff" refers to the magazines Big Deals Sweepstakes. You can enter to win every week from April 13 through June 7.

If you're looking to save a little money, check out the $10 Spot recipes for Veggie-Loaded Spicy Peanut Noodles, which I already added to the list of recipes I plan on trying (located in the left hand sidebar), Biscuit-Crusted Sausage-Egg Pie, Chicken Fajita Salad with Poblano-Buttermilk Dressing, Roasted Tomatoes with Shrimp-and-Garlic-Bread Stuffing, and Beef-and-Portobello Minestroganoff.

This month's 30 minute meals section includes recipes for Garlic and Oil Spaghetti with Greens, Cod with Chorizo and Almond-Green Bean Rice, Cure-a-Cold Spring Chicken Soup, Fancy Tuna Melts, French Spring Chicken Pot, Salmon Pasta with Poppy and Dill, Penne with Peas and Ricotta, Smoked Paprika Gazpacho, Saltimbocca with Baby Pasta Primavera, and Napa Noodles. Right now I am pretty sure I will be making all of the chicken dishes listed there....

In the No-Recipe Zone, Editor-in-chief Silvana Nardone shares her recipe for mega-meatball subs. Daisy Martinez's Mucho Gusto column offers a recipe for the exotic-sounding Tamarind-Glazed Chicken Thighs.

I love the section of the magazine where you add a few ingredients to the Every Day Kitchen to create some great meals. This time, add mango, brie and swordfish to your shopping list to create Mango Salsa with Chips, Coconut Mango Chicken with Black Beans, Swordfish with Pineapple Relish, Grilled Brie and Fig Sandwiches, and Fruit-and-Brie Quesadillas.

Rachael Ray Roundup

I'm happy to report that our house is almost all patched up! After spending a night in a hotel room with a 1-year old who is used to having her own room, I was dreading the process, but it was actually pretty hassle free.

We only had to stay in a hotel one night and now that it's been about two weeks, we are almost back to how things were! The interior gets finished today when the carpet guy comes and the exterior should be finished sometime next week. So, here's a life lesson - don't get all worked up and negative about something because it might not turn out as bad as you think! Thanks for all your good wishes after last week's post about the accident.

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 (everythingrachaelray at gmail dot com) so I can be sure to include it.

• Bonnie of Pass the Beans, Please made Baked Potato Soup.
• Rachael Ray contributed some tips for a frugal eating column in US News.
• Scott Mindeaux of Foodie in Disguise writes about Rachael Ray's empire.
• Teresa of Cooking with Teresa made Horseradish Beef Strudels from Every Day with Rachael Ray.
• Lauren of Lauren's Kitchen made Chicken Cordon Bleu Burgers.
• Lovetoeat's Blog features Lemon Cream Chicken with Champagne Risotto.
• A Feast for the Eyes features Quick Tagine-Style Chicken.
• Mare of Meet Me in the Kitchen made Huevos Rancheros.
• Megan of My Baking Adventures made Carbonara Deep Dish Pasta Crusted Pan Pizza.
• Mylinda of Sweet Tea in Texas made Chile-Beef Stuffed Zucchini.
• Jessica of Weeknight Gourmet made Saltimbocca with Baby Pasta Primavera.
• Angel of My Corner of the Universe adapted Rachael's recipe for Chicken with Apple Mushroom Sauce from Express Lane Meals.
• Kim Kardashian posted a cute picture from her appearance on Rachael Ray's talk show.
• Zoe of EZ Home Cooking made Goat Cheese-Spinach Pizza.
• Nellbe of Nellbe's Scribblings tells us how to make a gluten free verion of Braised Chicken Drumsticks with Glazed Pears.