Rachael Ray Roundup

Another weekend, another menu planning challenge! This time, it's gotta be a versitle weekend BBQ. We have family coming from a few hours away and we're thinking of taking some food to a picnic at a nearby pool. The menu has to please kids and adults, be portable, be okay in the heat, and be darn tasty. The only thing I've come up with so far is sandwiches. Not very inspired, huh? I'm thinking maybe this Balsamic Potato and Green Bean Salad (no mayo, thanks Rach!).

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.

• Laura of Real Mom Kitchen made Hula Joes.
• Donna of My Tasty Treasures made Peasant Pasta.
• Sarah of Mom on the Run made Caprese Lasagna.
• Nanny Goats in Panties has a Rachael Ray cookware set giveaway. I love the Roundup - it helps me find new, hilarious blogs like this one (and it's by a fellow Sacramentan).
• Laura Marne made Roasted Sausages with Balsamic Burst Tomatoes and Cauliflower.
• Misadventures in Baby Raising features a review of Rachael's recipe for Tacosanga.
• The ConservativeXpress comments on Rachael's interview with Bill O'Reilly.
• Brent Ridge at Slashfood about what to make when Rachael Ray visited for dinner.
• More details on Rachael's visit to VINS for a new season of Rachael's Vacations.

New Season of Rachael's Vacation

The Vermont Institute of Natural Science issued a press release that offers some insight into the new season of Rachael's Vacations, which will air in early 2010. Rachael and her husband John visited the VINS Nature Center in Quechee, Vermont on July 22nd to film a segment for Rach's current travel show.

According to VINS, "Rachael and John were given a personal tour of VINS’ natural science exhibits, live birds of prey enclosures, and avian rehabilitation facilities by VINS naturalists." The VINS president had this to say about Rachael's visit:

Our staff was really impressed by Rachael’s interest in VINS’ environmental education programs and rehabilitation work. It was an honor to have her and John choose the VINS Nature Center from among all the exciting visitor destinations in this region, and we appreciate the national media exposure she is giving us.

Rachael and John participated in the release "of five yellow-bellied sapsuckers." Now, who wouldn't want to do that on their vacation?

The press release also offers details on the theme of the 2010 season of Rachael's Vacations:

Rachael’s Vacations takes Rachael and John across the country to discover how to "rough it" in style, showing viewers new ways to enjoy the outdoors, 21st Century style. From river rafting in Upstate New York, to waking up in a cozy Bed & Breakfast on a Vermont farm, Rachael uses her unique take on travel and lifestyle to offer fresh and affordable ways to enjoy the great American outdoors.

It's a Keeper: Sirloin Veggie Stir Fry

I definitely rely on stir fry recipes in the Summer. If I can't cook it outside on the grill, I want a recipe that will add the smallest amount of heat to my house as possible. Can you tell we have been having days over 100 degrees here? My latest stir fry recipe is from Rachael Ray's magazine: Sirloin Veggie Stir Fry. This was in the December-January 2008 issue, but that doesn't mean you can't make it in the middle of Summer!

The prep time and cook time for this recipe total 35 minutes and I think that is a fair statement. I did heat the house a bit making the pasta, but it was worth it. It takes this recipe from something yummy to something yummy and very filling (especially if you use whole wheat pasta). Give it a try and let me know what you think!

Here's the recipe with my comments in brackets:

1 1/2 pounds trimmed, boneless beef sirloin, sliced 1/4 inch thick
3 tablespoons soy sauce
1 bunch broccoli rabe, florets separated and long stems cut into 1/2-inch pieces [I used broccolini because my store never carries broccoli rabe.]
1/2 cup sun-dried tomatoes packed in oil and garlic, halved, plus 3 tablespoons of their oil
2 large cloves garlic, chopped
2 bunches scallions, cut into 1-inch lengths
1 to 2 pickled cherry peppers or other hot peppers, chopped [I loved the flavor from the cherry pepper, so use those if you can find them!]
1/2 pound angel hair pasta [Whole wheat pasta worked great in this recipe.]
1 cup beef broth
1 tablespoon cornstarch

1. In a bowl, combine the sirloin and 1 1/2 tablespoons soy sauce; set aside.

2. In a wok or large skillet, bring enough water to reach a depth of 2 inches to a boil. Add the broccoli rabe, lower the heat and simmer for 3 minutes. Drain in a colander and rinse well with cold water; set aside.

3. Return the wok to high heat, add 2 tablespoons sun-dried-tomato oil and the garlic and stir-fry for 1 minute. Add the sirloin and stir-fry for 2 minutes. Transfer the meat and its juices to a bowl. Add the remaining 1 tablespoon sun-dried tomato oil to the wok, then the scallions, peppers and sun-dried tomatoes; stir-fry for 1 minute.

4. In a large pot of boiling, salted water, cook the pasta until al dente, about 3 minutes. In a small bowl, stir together the beef broth, cornstarch and remaining 1 1/2 tablespoons soy sauce. Add the mixture to the wok, stirring until thickened, about 1 minute. Return the meat, its juices and the broccoli rabe to the wok; cook until heated through.

5. Divide the pasta among 4 plates; top with the steak and vegetables.

August 2009 Issue of Every Day with Rachael Ray

When you look at this month's cover of Every Day with Rachael Ray - what is your first thought? Mine was, "mmmm, those ribs look good." Apparently more observant people over at Brandweek realized that this was the first time that the cover featured something other than Rachael herself for the first time since 2004. Although, mini-Rach is still up in the corner, so she's not entirely missing from the cover. Don't worry, Rachael will be back on the cover in September and October.



So what's up with this issue of the magazine? My favorite 30 Minute Meals section has Sicilian Tuna Cutlets with Orange-and-Scallion Salsa, Almond-Herb Pesto Pasta with Artichoke and Tomato, Tex-Mex Buttermilk Chicken Tenders and Corn on the Cob, Puttanesca P'schetti with Shrimp, Curry Crunch Salad with Naan, Pork Chops with Honey-Mustard Gravy and Apple Slaw, Moroccan Skillet Chicken with Pine Nut Couscous, End of Summer Chili Pot, Who Ya Callin' Chicken? Stuffed Sammie Pockets, and End of Summer Penne alla Norma. Um, I am pretty sure I will be trying almost all of those (I think I'll skip the tuna cutlets and the puttanesca).

After the 30 Minute Meals section, I always have to check out the Weekly Menu Planner. This month is a good one: Pan Fried Chicken with Fresh Tomato-and-Corn Salsa, Spinach Salad with Grilled Ham and Peaches, Grilled Pork Chops with Plum-Ginger Sauce, Grilled Ratatouille, Grilled Philly Cheesesteak Tacos, Grilled Halibut Kebabs with Tarragon Butter, and Summer Herb Spaghetti with Crumbled Bacon.

A pretty popular feature these days is the $10 spot, which has recipes under $10. You'll find
Mini Caesar Salad Pizzas, Tuna Melt Chips, Chicken Salad Piccata, Bacon-and-Egg Club Sandwiches, and Grilled Pork Meatballs with Pineapple-Chipotle Chutney.

Make sure you check out this issue's travel section, where Rachael shares the recipes from her SXSW party and shares her favorite spots in Austin.

Clips from Rachael Ray's Talk Show

Jake Glaser, Part 1:



Jake Glaser, Part 2:

Rachael Ray Roundup

Can I just whine for a minute? I am so freaking exhausted! Darcy is having some sort of morphed cold/teething thing that is waking her up at all hours of the night and getting her up at 5:45 in the morning. Now, I have no idea how she knows it is 5:45, but she wakes up at that time as if she has an alarm clock. I think I'm off to get some coffee and a nice muffin and try to pretend my day is just starting now!

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.

• Nicole of Another One Bites the Crust made a vegan version of Rachael's Asparagus Carbonara from BOB.
• Cristin at Self Magazine's Eat Like Me used Rachael's recipe for Three Vegetables Penne with Tarragon-Basil Pesto as the inspiration for her own pesto dish.
• Gayle Dishes features a discussion of two Rachael Ray egg recipes: Nested Eggs and Croissant Egg Boats.
• Nicole at Another One Bites the Crust is back with a review of Rachael's Cold Peanut Satay Noodles.
• Katie at Notes from the Kitchen Sink also tried Rach's Cold Peanut Satay Noodles.
• Mike at Endless Simmer is not pleased with Rachael's recipe for Wild Mushroom Broken Spaghetti Risotto with Arugula and Hazelnuts.
• Katie of So Tasty, So Yummy made Spring Chicken Roll Ups, despite the fact that the recipe was from Rachael Ray. ;)
• Jaime of Embracing Balance made Chicken & Biscuit from BOB.
• Sara of I Like to Cook had two hits and one miss when she made Pretzel Crusted Chicken and Zucchini Strips and BLT Salad.
• Jennifer at For Sarah made Rachael's recipe for Creamy Spaghetti with Beans and Bacon a bit more figure friendly.

TV Alert: Rachael Ray on QVC

Last Minute Lady over at Rachael Ray's official website informs us that Rachael will be on QVC "talking about her favorite products and debuting new ones." You can click here to get the show times!

It's a Keeper: Turkey-Thyme Meatloaf Patties with Mashed Sweet Potatoes

I have definitely been on a sweet potato kick lately. The recipe for Turkey-Thyme Meatloaf Patties with Mashed Sweet Potatoes comes from the November issue of Everyday With Rachael Ray is is written by my second favorite recipe author - Tracey Seaman. Just like with Rachael, Tracey has never let me down with one of her recipes. Maybe someday I will start an Everything Tracey Seaman blog....

This recipe is just plain good. It's from the 30 minute meals section of the magazine and it delivers on that promise. My sweet potatoes turned out watery when I followed the instructions, so I let them sit over some medium- low heat for a little while and they turned out great.

My husband deemed this one of his favorite Rachael Ray meals, although he pretty much says that about every meal. See why I keep cooking for him? Here's the recipe with my comments in brackets:

4 large sweet potatoes (about 3 pounds), peeled and thickly sliced
Salt
1 1/4 pounds ground turkey [This is the standard size in my grocery store.]
Pepper
2/3 cup breadcrumbs (a couple of generous handfuls)
2 scallions, white and green parts only, finely chopped [Okay, I sorta don't get this instruction because "white and green parts only" applies to the whole scallion, doesn't it? Other than the root part, I guess. I just used the white part.]
1/3 cup finely chopped flat-leaf parsley (a generous handful)
2 tablespoons fresh thyme leaves, chopped
1 large egg
1 teaspoon whole milk or half-and-half
1 tablespoon extra-virgin olive oil (EVOO)
2 tablespoons butter
1 small red onion or 1 large shallot, chopped
Juice of 1 orange plus 2 teaspoons grated peel
1 tablespoon flour
2 cups chicken broth
1/4 cup brown sugar
1/4 cup ketchup [I don't do ketchup, so I used tomato sauce instead. I know it probably doesn't make a difference, but I couldn't eat it if I knew there was ketchup in the recipe. I never said I was normal.]
1 tablespoon spicy mustard
1 tablespoon Worcestershire sauce
2 teaspoons hot pepper sauce

1. In a deep pot, add the sweet potatoes and enough water to cover. Bring to a boil, salt the water and cook the potatoes until tender, about 15 minutes. Drain.

2. While the potatoes are working, in a bowl, season the turkey with salt and pepper. Add the breadcrumbs, scallions, parsley and thyme. In a small bowl, beat the egg with the milk; mix into the turkey mixture. Shape the meat into 4 oval patties about 1 inch thick. In a large skillet, heat the EVOO, 1 turn of the pan, over medium-high heat. Add the patties and cook, turning once, until browned, about 15 minutes.

3. In a medium saucepan, melt the butter over medium heat. Add the onion and cook until softened, about 6 minutes. Add the orange peel and season with salt and pepper. Sprinkle the flour on the red onion and cook for 1 minute, then whisk in 3/4 cup chicken broth and the orange juice; cook until thickened, 30 seconds. Whisk in 2 tablespoons brown sugar, the ketchup, mustard, Worcestershire sauce and hot sauce. Lower the heat and simmer for 5 minutes.

4. Mash the potatoes with 1 to 1 1/4 cups chicken broth. Stir in the remaining 2 tablespoons brown sugar; season with salt and pepper. Serve with the turkey patties and the gravy on top.

It's a Keeper: Turkey Sweet Potato Shepherd's Pie

What to do when ground turkey is on sale? Buy, buy, buy! Then make this recipe for Sweet Potato Shepherd's Pie. I've always avoided Shepherd's Pie because we eat mashed potatoes sparingly in my house (a remnant of our South Beach days). So, when I saw a sweet potato version of the dish, I knew it was time to give it a try.

This recipe might not win any beauty awards, but it is definitely a keeper for its flavor and its ease of preparation. The whole thing took me about 30 minutes and I thought it was pretty darn good. Other reviewers on the Food Network site don't agree with me, since this recipe only got three stars. I just find that surprising since I didn't run into any of the issues other people had. If you try this recipe, let me know what you think! It's also a great recipe for any leftovers sitting around the house (well, hopefully in your fridge or pantry). Here's the recipe with my comments in brackets:

2 tablespoons extra-virgin olive oil
2 pounds ground turkey or chopped leftover turkey
Salt and freshly ground black pepper
2 teaspoons poultry seasoning
2 1/2 pounds sweet potatoes, peeled and cubed
1 onion, cut into 1-inch dice
2 carrots, peeled and grated
4 ribs celery, chopped
4 tablespoons butter, divided
2 tablespoons flour
2 cups turkey or chicken stock (recommended: Kitchen Basics brand)
A few dashes Worcestershire sauce
1 (10-ounce) box frozen peas
1 very ripe banana
A few dashes hot sauce
2 cups shredded sharp yellow Cheddar

Preheat oven to 425 degrees F.

In a deep skillet or a Dutch oven heat 2 tablespoons oil over high heat. Add meat and break up with a wooden spoon, season with salt and pepper and poultry seasoning.

Place sweet potatoes in a pot, cover with water, cover pot, bring to a boil, salt and cook 15 minutes until tender.

Grate onions and carrots into the turkey. [See, before RR, I would never have though to grate it into the pan. Wait, before RR I wasn't even cooking. Nevermind.] Add the celery and stir, cook 5 minutes. While vegetables are cooking, heat 2 tablespoons butter in a small pot over medium heat. Add flour to melted butter and whisk 1 minute then whisk in stock and season with salt, pepper and Worcestershire. Thicken a few minutes.

Stir the gravy into the turkey mixture. Stir peas into meat and turn heat off. [You don't need to thaw the peas first.]

Drain potatoes and return pot to heat. Add remaining butter and melt over medium heat. Peel and slice banana and add potatoes to the pot. Season the potatoes with salt and pepper and a few dashes hot sauce. Mash potatoes and banana to combine, adjust seasoning. Top the meat with the potatoes. Cover potatoes with cheese and set in oven. Bake to melt cheese, 5 minutes.

Clips from Rachael Ray's Talk Show

Gene Simmons and a KISS Makeover:



Skeet Ulrich:

Rachael Ray Roundup

I'm always on the lookout for new ideas in menu planning. My friend Jamie now uses a program called e-Mealz. It's another one of those ideas that I kick myself for not thinking of! They look at your local store, figure out what is on sale, and create a menu for you, complete with a shopping list organized by area and broken down by meal in case you don't want to make all seven meals.

Now, I have to admit I probably won't sign up because the meals rely heavily on processed ingredients (like canned soup for sauces, onion soup mix for seasoning, velveeta cheese), but if you or a friend are looking for meals on a budget that are definitely better than fast food, send them the link! I also think it's great to support a family-run business like this.

• Nicole at Another One Bites the Crust made Rachael's Curry Chickpeas and Falafel Burgers from BOB.
• Jen of Adam's Brag Book made Skillet Tamale Pie. She also tried Honey Teriyaki Chicken.
• Katie of Kitchen Stewardship made what she considers to be the best ground turkey recipe ever: T2 Turkey Chili-Topped Turkey Burgers.
• Chicago Mom of What's for Dinner? is a fan of Rachael's recipe for Baked Potato Soup.
• Laurie of Kids in the Suburbs made Mexican Lasagna.
• Hooray for you, Mari Sasano features a review of Rachael's recipe for Penne with Vodka Sauce (or, You Won't Be Single for Long Vodka Sauce).
• Laura of Real Mom Kitchen made Pomegranate Coolers from Everyday With Rachael Ray.

Rachael Ray has Vocal Cord Surgery

Well, Rachael Ray's nightmare of not being able to speak for a few weeks appears to have come true! People reported that Rachael underwent vocal cord surgery last week. Her rep said: "After several months of vocal therapy and on the advice of her doctors, Rachael decided to have a benign cyst removed from her vocal cord. According to Rachael's doctors the minor, non-invasive procedure was a success and she is already resting at home." You may recall that this procedure was supposed to happen before the holidays, but Rachael hoped to be able to fix the problem with therapy. We wish Rach a speedy recovery!

UPDATE: Rach wrote on her blog about how she's doing.

Photo from Every Day with Rachael Ray.

Clips from Rachael Ray's Talk Show

Frankie Valli:




Kate Hudson:

Rachael Ray Roundup

Holy cow, we had such a great time in San Diego. Darcy absolutely adored the beach. We wen to I think she could have stayed there and eaten grapes with sand on them all day. She played on the sand with her bucket and shovel (I think the bucket was almost as big as she is) and put up with her mom constantly slathering her with sunscreen.

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.

• Rebekah of Food Food Food! made Rachael's recipe for Lemon-Chicken Schnitzel with Roasted Potatoes from Everyday With Rachael Ray.
• Megan of My Baking Adventures made Double Chocolate Pudding.
• Kim Walker of The Daily WD made one my standby Rachael Ray recipes - Chicken with Leeks (also known as Leek-y Chicken with Cous Cous).
• Sara of I'm a Food Blog adapted Rachael's recipe for Linguini with White Clam Sauce. Sara - there's no shame in posting an RR recipe!
• Erika of Oh, the Things You'll Read reviewed Cooking Rocks! Rachael Ray 30-Minute Meals for Kids.
• Joyful1 of Wine, Women, and Song made Rachael's recipe for Italian Chicken and Dumplings.
• Sweet Tea in Texas features a review of Rachael's Salsa Verde burgers.

Rachael Ray Part of Kid Cookbook Trend

I ran across this New York Times article from last year all about cookbooks for kids. As a new Mom (okay, Darcy is 15 months old, maybe I'm not such a new Mom anymore), I can attest to the obsessive compulsive aspects of feeding children. You just want to give them the best possible thing, but the Lord knows I don't want to spend an hour cooking something that Darcy sticks in her mouth and immediately removes with a grimace! She's still just learning about food, but I am really looking forward to getting her involved in cooking as soon as she's ready.

Apparently, I'm not the only one interested in this. Rachael Ray is among a group of chefs who are creating cookbooks for kids. Rachael has two: Cooking Rocks! and Yum-o! The Family Cookbook.

The Times describes the Yum-o! Family Cookbook this way: "The recipes are written for adults and experienced teenagers, but each one outlines special tasks designed specifically for 'itty bitties,' like breaking spaghetti for soup or flaking tuna for a salad." Apparently, 500,000 copies were originally printed, which is less than half of what was printed for Rachael's last book, but "the figure is huge by children’s cookbook standards, where 20,000 is considered a strong first effort. Royalties will go to her Yum-o organization, which is aimed at helping families eat more healthily."

Here's what Rach had to say about why she created the cookbook:

Ms. Ray said she wanted to write for children because of their enthusiasm. She said that at book signings, “the kids tell me over and over again that they’re the ones who are changing the eating habits of the whole family.”

If you are interested in the kid cookbook trend, here are a few others mentioned in the article:

• Paula Deen's My First Cookbook
• Emeril's There's a Chef in My Soup!
• Pretend Soup and Other Real Recipes: A Cookbook for Preschoolers and Up
• Salad People and More Real Recipes: A New Cookbook for Preschoolers and Up
• Spatulatta Cookbook

Photo from Every Day with Rachael Ray.

TV Alert: Next Food Network Star

Tune in to Food Network tonight at 9pm/8pm Central to see Rachael Ray and her Yum-o! Organization featured. There are six finalists left (how glad were you that they got rid of Teddy?!), so this should be a fun challenge to watch!

Clips from Rachael Ray's Talk Show

Happy Fourth of July! Here are a few clips from Rachael Ray's talk show, where she interviews Donny Osmond. Interview with Donny Osmond, Part 1:



Interview with Donny Osmond, Part 2:

Rachael Ray Roundup

I remember the days when I used to go grocery shopping every time I cooked a meal. Towards the end of my work day, I would pick a recipe, make a grocery list, then stop at the store on my way home. Now that we have Darcy, that's just not an option anymore! Now I make a weekly menu plan on Saturdays and also do my shopping that day.

I love (I mean really love) the process of choosing recipes, making lists, and going shopping, so I was on the look out for a cute menu planner to post on the side of my fridge. After spending way too much time looking, I found the perfect one over at Future Girl. Download it yourself to bring a little bit more joy to your menu planning process!

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.

• In honor of the Fourth of July, Rachael Ray shared with Parade Magazine what she thinks is great about America.
• Dr. Scott offers some thoughts on love advice offered by Rachael Ray.
• Julie of The Persnickety Palate made Rachael's recipe for Big Beef Meatballs with Bucatini.
• Jody of Wine, Women, and Song made Italian Chicken with Dumplings from BOB.
• Cake for Breakfast features a review of Rachael's recipe for Poquito and Grande: Taquitos and Burritos.
• Rachael's husband John Cusimano talked to People magazine about his wedding proposal to Rachael Ray.
• Veggies for Carnivores offers a Middle Eastern twist on Rachael's recipe for Chickpea Salad.
• Kristin of Sogkonnite Living made Pistachio-Tarragon Pesto Bowties with Peas and Potatoes.
• Heather of Pecans and Pralines made a Rachael Ray recipe that escaped my notice until now: Brandied Tarragon Cream Chicken (Chicken a la Vallee d'Auge) and Camembert Rice. Camembert rice?
• Debby of A Feast for the Eyes made Ground Gyros and Tzasiki Sauce.
• Mare of Meet Me in the Kitchen made Rachael's recipe for Napa Noodles from Everyday With Rachael Ray.
• Cheap Cookin' Mama made Warm Chicken Piccata Spinach Salad.

Ask Men's Profile of Rachael Ray

While I'm not sure how I feel about a site that numerically rates women, I thought this profile of Rachael Ray over at Ask Men was interesting enough to share. You can even rate Rachael yourself, if you're in the mood....

The interesting part is the little chart on the lower right showing Rachael's popularity over time. Apparently, Rachael didn't appeal to men in late 2007 and mid-2008?

Rachael Ray Fourth of July Menus 2009

It's been a couple years since I did a post featuring Rachael Ray Fourth of July menus, so here we are again! If you want to check out the last one, it's right here. I will be spending my Fourth of July in San Diego this year and am so excited! While traveling with a 15-month old is, shall we say, a bit different than our pre-baby days, I always enjoy showing her some new places. We will spend the Fourth grilling poolside and I still haven't decided exactly what I'm bringing to the party, although I am leaning towards suggesting Spicy Honey-Glazed Chicken Breasts, Balsamic Potato and Green Bean Salad, and Grilled Corn with Parmesan Butter, which is from the Fourth of July Menu that I featured in my previous recipe post.

When putting these recipes together, I looked for dishes that could be made on the grill or that could be made with just a little preparation inside, without heating up the house. Here are a few Rachael Ray Fourth of July recipes to help you in your party planning:

• 2009 Rachael Ray Show Fourth of July Menu: Deviled Ham and Egg Potato Salad, Sausage Burgers on English Muffin Buns, and Red, White and Blue Fruit Granita.
• 2008 Rachael Ray Show Fourth of July Menu: Not Potato Salad, Red, White and Blue Slaw Salad, Ultimate BBQ Burger with Chipotle-Ranch Sauce, Adam Perry Lang's Ultimate BBQ Chicken with Pineapple BBQ Sauce, Adam Perry Lang's Ultimate Baby Back Pork Ribs with Apricot BBQ Sauce.
• Split Dog Foot-Longs, Oil and Vinegar Slaw, and Doctored-Up Baked Beans
• All American BBQ: Hot Deviled Eggs, Pasta Salad with Herb Pesto and Peas, Grilled Skirt Steak with Corn Salsa and Black Beans, Strawberries with Sweet Ricotta and Lemon Shortbread, and Beer Margaritas.
• Open-Face Turkey Burgers On Molasses BBQ-Soaked Texas

Photo from Every Day with Rachael Ray.