It's a Keeper: Coconut Curry Chicken

Whenever I crack open a new issue of Rachael Ray's magazine, I always am impressed with the reader-submitted recipes in the Take 5 feature. In Take 5, readers send in recipes that can be made with 5 ingredients or less. While I am impressed with the recipes, they usually don't jump out at me as something I had to make. However, when I saw Jason Herman's recipe for Coconut Curry Chicken, I knew I had to give it a try.

This recipe took longer than 30 minutes to make, but it was well worth it. The ingredients might sound exotic, but they are all available in the grocery store. Now that I've been paying more attention to my budget, I've been looking for recipes with less ingredients and ingredients that are less expensive. (Because just picking a recipe I want to make is too easy, right?) So, this recipe fit perfectly into my weekly menu plan!

I served my curry with some green beans sauteed with EVOO and garlic. Hee's the curry recipe with my comments in brackets:

4 Servings
Prep 25 min
Cook 35 min

1 1/2 cups white rice [I used brown rice instead of white]
2 teaspoons curry powder
One 13.5-ounce can coconut milk [Less expensive than I thought it would be.]
4 skinless, boneless chicken breasts (about 2 pounds), cut into strips) [I bought the chicken tenders to save time]
2 teaspoons five-spice powder

In a medium saucepan, bring 3 1/4 cups salted water to a boil. Add the rice, bring to a simmer, cover and cook for 20 minutes. Meanwhile, in a small saucepan, heat 1 tablespoon olive oil over medium heat, stir in the curry powder and cook for 1 minute. Add the coconut milk and cook until reduced by half, about 7 minutes. Toss together the chicken, five-spice powder and 1/2 teaspoon each salt and pepper. In a large, heavy skillet, heat 2 tablespoons olive oil over medium-high heat until shimmering. Increase the heat to high and stir-fry the chicken until just cooked through, about 6 minutes. Stir in the coconut curry sauce. Serve over the rice.

Rachael Ray Roundup

Happy Friday, all. Is anyone else sad to remember all the amazing MJ songs out there? They keep playing them over and over on the radio. I'm thinking my iPod is going to get pretty filled up 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.

• Talk Show Ratings Update: According to Broadcasting & Cable, Rachael's talk show "cooked up a 7% increase to 1.5 and was especially hot among W18-34, jumping 40% in the demo."
• Kim Pierce of Eats made Rachael's recipe for Braised Mustard Greens.
• Dining Alone features Rachael Ray's Sunset Orzo with Shrimp and Sausage.
• Mare of Meet Me in the Kitchen adapted Greek Tuna Salad Pasta from Everyday with Rachael Ray magazine.
• Jessica of I Was Saying... wasn't too jazzed about Rachael's recipe for Asparagus Carbonara.
• Court Cooks of Prescription for Good Food adapted a Rachael Ray recipe to make Goat Cheese and Heirloom Tomato Bruschetta.
• Hibernate features a cute story about a run in with Rachael Ray.
• HMG shares a review of Rachael's recipe for Meatball and Macaroni Soup.
• Ashley of Big Flavors from a Tiny Kitchen made Poached Chicken with Grape Relish from Every Day with Rachael Ray.
• Food for Thought features Rachael's recipe for Creamy Parsley and Pistachio Pesto Fettuccini.

Rachael Ray Roundup

Thanks to everyone for the great brunch recipe ideas. I was thiiiiiis close to make French Toast Casserole from Paula Deen (thanks to an email from an ERR reader). However, once I read the reviews and figured out that I might have to exercise some baking skills and some discretion regarding the amounts of ingredients, I chickened out. Not surprisingly, I ended up making a Rachael Ray recipe found in Cooking 'Round the Clock.

It was a beautiful menu of Crunchy Vanilla-Almond French Toast with Fancy Fruit Topping, Sweet-n-Smoky Bacon. Supplemented by a fruit salad and a cake from my friends and we had a wonderful meal. The french toast was seriously outstanding. As recommended in the reviews, I used Vanilla Almond Special K and that did the trick. I don't know how Rach fits a pound of bacon on a broiler pan. When I tried it, the bacon didn't cook through because the slices were too close together, so I ended up broiling it for a few more minutes and it still turned out great. Maybe I'd do it in two batches next time?

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.

• Debby of A Feast for the Eyes made a gorgeous Raspberry-Lemon Shortbread Tart from Every Day with Rachael Ray.
• Katie Alfieri of the Rochester Wellness Examiner made Pomegranate Guacamole.
• Raine of Magazine Nation reviews Everyday With Rachael Ray.
• Rebekah of Food Food Food! adapted Rachael's recipe for Buffalo Chicken Club Sandwiches.
• Jessica of I Was Saying... made Rachael's recipe for Chicken Noodle Hold the Soup.
• The Examiner's Charles Thorpe informs us that Rachael Ray will be hosting the Blue Moon Burger Bash at the Second Annual New York City Wine and Food Festival.
• OakMonster at Hmm...Food...Good adapted a recipe for Spaghettini Carbonara Tartlets from Every Day with Rachael Ray.
• KK of Preppy Pink Crocodile adapted Rachael's recipe for Chili Stuffed Zucchini to create Green Boat Chili.
• Jessie of Vanderbilt Wife adapated Rachael's recipe for BBQ Sloppy Chicken Pizza.
• I agree with CaptiousNut of Marginalizing Morons that Rachael's Southwest Turkey Burgers are the best turkey burgers ever.

Rachael Ray on Forbes Celebrity 100

Rachael Ray was included again this year on Forbes magazine's Celebrity 100. So where do you think Rach ended up on the list? I'll give you a hint. Last year, she was number 76. This year? She's number 79. Rachael is joined by only one other chef this year - Wolfgang Puck, who is ranked number 95.

After estimating her pay last year at $15 million, here's what the magazine has to say about Rachael:

"Food Network's friendliest chef branched out into another food category
this year: pet food. TV star's line of Nutrish dog food now among a slew of
Ray-branded products including cookware, olive oil, food and linens. Despite
sluggish ratings, her eponymous talk show continues to bolster sales of her
magazine and cookbooks."

It's a Keeper: Pork Chops with Spinach Fritters

No more Shake n Bake Pork Chops people! You will never go back to that stuff after trying Pork Chops with Spinach Fritters from Christina Stanley-Salerno in the November 2008 issue of Every Day with Rachael Ray.

Admittedly, I have a major bias when it comes to pork chops. After being served Shake n Bake Pork Chops and Stove Top stuffing every day of my childhood (okay, maybe not every day, but it seems like it), I thought I could never eat The Other White Meat again.

However, recipes like this one and the many other pork chops I've tried lately have definitely converted me. They are cheap and easy to make and like chicken, they go well with tons of different flavors. This recipe is the most like Shake n Bake of the ones I've tried (since it's basically just breaded pork chops) and I still loved it, so that tells you a lot.

SERVES 4
Prep Time: 20 min
Cook Time: 20 min

One 10-ounce package frozen chopped spinach, thawed and squeezed dry [take the time to get as much water out as you can. I heat it for less time than the package says so that it is easier to wring out.]
1/4 onion, finely chopped (about 1/4 cup)
3 large eggs
2 tablespoons flour
1 teaspoon ground cumin
Salt and pepper
1/2 cup seasoned breadcrumbs
4 pork loin chops (about 2 pounds)
6 tablespoons extra-virgin olive oil

1. Preheat the oven to 375°. In a large bowl, stir together the spinach, onion, 2 eggs, the flour and cumin; season with salt and pepper.

2. Place the breadcrumbs in a shallow bowl. Beat the remaining egg in another shallow bowl. Dip each chop in the beaten egg, then coat with the breadcrumbs.

3. In a large, ovenproof skillet, heat 1/4 cup olive oil over medium high heat. Add the pork chops and cook until browned, about 3 minutes on each side. Transfer the pan to the oven and bake until an instant-read thermometer registers 150°, about 15 minutes.

4. Meanwhile, in a large nonstick skillet, heat the remaining 2 tablespoons olive oil over medium heat. Spoon heaping tablespoons of the spinach batter into the oil. Cook the fritters until crisp and browned, about 2 minutes on each side. Serve with the chops.

Rachael Ray Nominated for Daytime Emmys

The Daytime Emmy Awards will be held this on August 30 at 8PM on the CW. Rachael Ray is nominated again this year. She's up for the Outstanding Talk Show (along with Regis and Kelly and Ellen). The show won that award in 2008.

Rachael is also nominated for Outstanding Talk Show Host (along with Regis and Kelly, Ellen, and the hosts from The View). Good luck, Rach!

You can learn more about the Daytime Emmys here.

[Edited to fix date of awards show!]

Rachael Ray Roundup

I'm looking for brunch recipes that can be almost entirely made ahead. Any great ideas for me? I'm thinking maybe a frittata or individual quiches that I just throw in the oven when the guest arrive? Or breakfast pizza might be fun. To make things interesting, one of my guests is pregnant and doesn't like cheese. I just consider that a recipe search challenge! Any great ideas 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.

• The Insider knows who Rachael Ray's celebrity crush is.
• Brad of My Dinners with Rachael has decided to do a year's worth of Rachael Ray's recipes! I admire Brad and Michelle. While 99% of the recipes I cook are from Rachael Ray (sadly, not an exageration), I am not sure I could have the energy to cook that often. Four nights a week is about my max.
• Katie W of Notes from the Kitchen Sink made Salmon Grill Packets and dubbed them the best meal you will ever eat.
• Cooking with Christy B features a recipe for Steak Butter from Every Day with Rachael Ray.
• Amy of Varnish got into some trouble on Rachael Ray's website.
• Allison of the Post-College Kitchen made Mexican Lasagna.
• Steve Smith of Min Online offers some thoughts on the redesign of the website for Rachael Ray's magazine.
• Rachel of Rachel v. The Kitchen made Asparagus Carbonara.
• Kimberly of Kim's Concoctions adapted Rachael's recipe for Bacon, Leek, and Tomato Frittata. Maybe I should make that one this weekend?

New Rachael Ray Publications

An ERR reader was kind enough to point out to me that there are two new publications from Rachael Ray coming soon! The first is Make Your Own Take-Out Deck: More than 50 M.Y.O.T.O. Recipes. This one will be published on August 25, 2009, but there isn't a description yet. It looks like super cute recipe cards devoted entirely to MYOTO meals. The recipes show in the pictures on Amazon are recipes I've seen before. So, this looks like a collection of existing recipes to put a bunch of MYOTO options all in one place.

Maybe this will be part of a series of collections of recipe cards? Pretty good idea, but what do I do with the cards? Maybe you store them in the box they arrived in? I guess we'll just have to wait and see!

Next up is Rachael Ray's Book of Ten. The only information on this book is that it is due to release in November, is 400 pages long, and has a foreward written by Rachael's husband. Could this be the mystery memoir that we heard about almost a year ago? Four hundred pages seem awfully long for a cookbook.... Even BOB is only 360 pages long and he's Rachael's largest cookbook to date. I guess we'll just have to wait and see.

Rachael Ray's Talk Show Renewed to 2012

According to Broadcasting & Cable, Rachael Ray's syndicated talk show will be on the air until 2012. The show will be on through 2012 in 60 percent of the country, which will create a total of six seasons. The article points out that Rachael will be on the air in "key markets such as WABC New York and WPVI Philadelphia."

Here's what ABC had to say about the deal:

“Rachael Ray has been a strong performer with viewers and advertisers since it debuted on our stations a few years ago,” adds Walter Liss, president of the ABC O&O group. “We're now pleased to extend our commitment to this popular series through 2012.”

As for the ratings, "the show improved 29% from last May on WABC in its 10 a.m. slot between Disney-ABC's Live With Regis and Kelly and ABC's The View...." The show is still trying to secure slots in other stations across the nation.

It's a Keeper: Corn and Kielbasa Chowder

Things have cooled down a little bit here in Northern California, but Summer technically here, I thought Corn and Kielbasa Chowder would be a nice compromise. My husband is a fan of sausage in soups and I am a fan of creamy chowders, so this was sort of a no brainer. This recipe is from Everyday With Rachael Ray.

There's really not much I would change about this recipe - just make sure you get some tasty kielbasa because that's where lots of the flavor in this dish comes from. Rach's magazine offered this tip for this recipe: "Make a double batch of chowder and freeze half for up to a month."

This was easily a 30 minute meal, so perfect for a week night meal. Here's the recipe with my comments in brackets:

8 ounces kielbasa, halved lengthwise and thinly sliced
2 onions, finely chopped
1 tablespoon butter
One 14.5-ounce can chicken broth
1 large baking potato (about 12 ounces), peeled and cut into 1/2-inch cubes
1 cup half-and-half
One 1-pound bag frozen corn, thawed
Salt and pepper
Chopped fresh dill, for garnish [I've started skipping garnishes to cut back on my grocery bill, but I think this one adds some flavor!]

Heat a deep skillet or a wide 4- to 6-quart pot over medium-high heat. Add the kielbasa and cook, stirring, until lightly browned, about 6 minutes. Transfer to a plate.

Add the onions and butter to the pan and cook over medium heat, stirring occasionally, until golden, about 6 minutes. Add the broth and potato and bring to a boil. Reduce the heat, cover with a lid and simmer until the potato is tender, about 10 minutes. Add the half-and-half and corn and cook, stirring, until heated through.

Using a blender or food processor, puree 1 cup chowder until smooth. [I just used my hand blender for a few seconds to get a similar consistency.] Stir the puree back into the chowder along with the browned kielbasa and season to taste with salt and pepper. Top with the dill.

Bid on a Yum-o Auction

Charitybuzz has a great package from Rachael Ray available for auction. The charity that will benefit is the North Shore Animal League America. Entitled 'A Yum-O Rachael Ray Package," you can get: 2 tickets to a taping of the Rachael Ray Show; a set of Rachael Ray pots; a set of Rachael Ray knives; a case of Rachael Ray EVOO.; and a Rachael Ray Autographed Big Orange Book.

The current bid as of this writing is $325 with the next minimum bid being set at $350. Bidding will be open until June 11, 2009, at 1:10:00 PM EDT.

Rachael Ray Roundup

I spent last weekend at a lovely restaurant on the Sacramento River enjoying brunch to celebrate the impending arrival of a friend's baby. It was sunny and bright, with a little breeze off the river. It's days like the one I had that make me happy that people think Sacramento sucks because it's hardly ever to crowded when we enjoy these experiences. I'm sure the champagne helped, too.

If you ever come to Sacramento, go to the Rio City Cafe for brunch! You won't be disappointed. But please, don't stay for good because I really like how we don't have horrible traffic....

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 Katie's Kitchen made Summer Shrimp Rolls.
• Sarah of Unhistoric Acts made Don't-Kiss-Me Garlic Burgers.
• Yumsugar features Rachael's recipe for Grilled Vegetable Muffaleta.
• The Noble Pig features an adaptation of Spicy Moroccan Bread Salad from Everyday With Rachael Ray. Also, check out the post on why people dislike Rachael Ray - it is insightful.
• Joanne of Eats Well with Others adapted Rachael's recipe for Penne-wise Pumpkin Pasta by adding some "trees."
• Lara of Recipe Shoebox made Spicy Black Bean, Chicken, and Chorizo Burritos from the old school 30-Minute Meals. She also made Roasted Salsa with Mint and Cilantro.
• Jayne of The Dish List adapted Rachael's recipe for Cowboy Spaghetti.
• Esprit_bohemien of Confessions of a Gothic Homemaker joins the list of people who aren't really Rachael Ray fans, but have to admit Rachael creates some outstanding recipes, including Lasagna Bowls.
• Kat's Kitchen has a review of Rachael's recipe for Super Stuffed French Bread Pizza Rustica.
• Katie of The Making of a Cookbook made Buffalo Sloppy Joes.
• Shari of Have U Heard? has some video of Rachael before the Gracie Awards where she discusses her funny engagement story.

Check out Rachael Ray's iGoogle Page

Knowing how brand loyal I am to Rachael Ray, it probably won't surprise you to learn that I am a loyal Google user, too. I use Blogger (duh), Gmail, Google Docs, Picassa, Google Analytics, Feedburner, and my homepage is an iGoogle page. Google is showcasing a bunch of celebrities who use iGoogle in an iGoogle Showcase and guess who is included? Rachael Ray, of course.

Rach is apparently interested in what's on her talk show, is an Anderson Cooper fan, loves movies, and likes to follow the weather in her favorite places. You can copy Rachael's whole page or add some of her gadgets a la carte. Those Google people are sharp, I'm telling you.

Check out Rachael's page:

It's a Keeper: Chili Chicken with Vegetable Soup

I have to admit that I didn't really know what I was making when I started the recipe for Chili Chicken with Vegetable Soup. I think I sorta thought I was making chili, but I knew the title of the recipe said soup, so maybe I was just in a brain fog when I decided to make the dish. Either way, it was a pleasant surprise, even if it is a little tough to explain! Basically, it's a chicken soup, but flavored like chili.

Next time I make this recipe, I would only use half the chili powder (and I'm no spice wimp). It was just too hot for me. I also bought frozen cut green beans and I think that worked out better than using whole frozen ones, as the recipe suggests.

The magazine also says to stretch leftovers by adding cooked rice or your favorite canned beans, which are great ideas. Here's the recipe with my comments in brackets:

2 tablespoons butter
1 onion, chopped
Salt and pepper
1 tablespoon chili powder
1 baking potato, peeled and chopped
One 32-ounce container (4 cups) chicken broth [I used chicken stock instead of broth because I like the extra flavor.]
One 16-ounce bag frozen corn kernels
2 cups shredded rotisserie chicken meat (from 1/2 rotisserie chicken)
One 10-ounce bag frozen green beans [As noted above, I used cut green beans, which I think were easier to eat with a spoon.]
Sour cream, for serving

In a large saucepan, melt the butter over medium heat. Add the onion, season with salt and pepper and cook, stirring, until tender, about 5 minutes. Stir in the chili powder and cook for 2 minutes. Add the potato and chicken broth and bring to a boil; lower the heat and simmer until the potato is tender, about 10 minutes.

Stir in the corn, chicken and green beans and cook until heated through. Season with salt and pepper. Serve with the sour cream.

A New Look for Every Day with Rachael Ray's Website

I am happy to say that the website for Rachael Ray's magazine, Every Day with Rachael Ray, got a makeover! I found the old main page overwhelming, so was so excited when I logged on to see a clean and easy-to-read look.

In addition to the new, sleeker look, you can now rate and review recipes, which is a treat. I find that despite a few trolls, those reviews and ratings are very helpful. The new feature allowing you to save recipes is also nice and convenient.

By the way, I figured this out after running a search for Don't-Kiss-Me Garlic Burgers, which I found over at Unhistoric Acts when starting this week's Roundup. I probably don't even need to say it, but I added the recipe to my list of recipes to try in the left hand sidebar. I might be inspired now to update ERR after seeing this!

Update: I spent more time playing around with the site and ran across the Easy Cooking View feature (which is on the right on the recipe pages). How cool is that? As someone who ruined a computer by spilling EVOO on it last year, I really need anything to make bringing my laptop into the kitchen easier.