It's a Keeper: Brunch Panini

If you are looking for some Rachael Ray New Year's Eve menus, check out my post here, which has reviews of my favorite menu.

My New Year's Eve experience is quite different now that I have a 1.5 year old. I get together with a few friends who also have small kids and we have an afternoon New Year's for Losers party. Then, on New Year's Day, I like to make a little brunch to start the year off right. If you are looking for a Rachael Ray New Year's recipe, I'd highly recommend this one: Brunch Panini by Vivian Jao.

This recipe was in the On Hand section of Rachael Ray's magazine, but I personally do not have fancy prosciutto on hand.  This feature in the magazine tells you to add a few things to the Every Day Kitchen in order to create the recipe.
4 Servings

Prep 10 min

Cook 6 min

Ingredients:

8 ounces provolone cheese, sliced
8 slices country bread [I just looked for something crusty in the specialty breads section of my store.]
16 slices prosciutto (about 8 ounces)
1/4 cup raspberry jam [Don't even think about skipping this one - it makes the sandwich!]
4 large eggs
3 tablespoons melted butter

Directions:

Preheat a panini press [I use my Foreman grill, but you could also use a skillet, then weigh the sandwich down with another skillet or a foil wrapped brick]. Divide half the cheese among 4 slices of the bread, then top with the prosciutto; spread 1 tablespoon jam on each and top with the remaining cheese. Set the remaining bread slices in place.

In a shallow bowl, beat the eggs with the butter. Working in batches, dip both sides of each sandwich in the egg mixture and place in the panini press. Grill until the bread is crisp and golden, about 3 minutes.  [I served mine with eggs on the side and a fruit salad..]

Rachael on FHM's Sexiest Women in the World 2009 List

It's that time of year again - you can find a list of almost anything, especially at the end of the decade. Looks like FHM didn't want to miss out on the fun, so they created a list of the Sexiest Women in the World 2009. Rachael was included as number 100. According to this article in The Examiner, her inclusion on the list is creating a resurgence of interest in Rach's FMH pics. Megan Fox tops the list and Michelle Rodriguez, Angelina Jolie, Gisele Bundchen, and Hayden Panettiere were also included.

You can check out Rachael Ray's FHM pictures and hear her discuss them in the video of her Nightline interview:

It's a Keeper: Garlicky Bean Enchiladas

Oh my yummy. The recipe for Garlicky Bean Enchiladas by Teri Tsang Barrett from Everyday With Rachael Ray would be a perfect meal for the few days before Christmas - it's easy, doesn't require a ton of ingredients, and has flavors entirely different from anything holidayish. The magazine also states that you can "Prepare the dish up to the baking step, wrap tightly and freeze." I might make a double batch next time and do just that.

I cut the recipe in half and it was the perfect amount for two of us. Although, I put less than 1/4 cup beans in each tortilla, but it was still a good amount. One more tip - don't let your baby carry the tortillas in the store because chewed up tortillas aren't easy to roll with filling. Here's the recipe with my comments in brackets:

1/2 cup plus 2 tablespoons vegetable oil
8 cloves garlic, thinly sliced [that amount alone ensures this will be a great recipe, right?]
Two 15.5-ounce cans cannellini beans, drained
1/3 cup chicken broth
Salt
Twelve 6-inch corn tortillas
2 cups store-bought salsa verde
1-1/2 cups shredded pepper Jack cheese

Preheat the oven to 375°. In a medium saucepan, heat 2 tablespoons oil over medium heat. Add the garlic and cook, stirring, until just golden, about 2 minutes. [Seriously, don't walk away from the garlic - it goes from golden to burned very quickly!] Stir in the beans and cook for 1 minute, then stir in the chicken broth. Season with salt and cook, mashing the beans, until softened, 7 minutes. Let cool slightly.

Meanwhile, line a baking sheet with paper towels. In a small skillet, heat the remaining 1/2 cup oil. Fry each corn tortilla for 3 seconds on each side, then transfer to the prepared baking sheet to drain.

Place about 1/4 cup mashed beans on 1 tortilla and roll up to enclose; transfer to an oiled 9-by-13-inch baking dish. Repeat with the remaining beans and tortillas.

Pour the salsa over the filled tortillas. Sprinkle the cheese on top. Bake until the cheese is melted and the salsa is bubbling, about 20 minutes.

My Rachael Ray Christmas Menu

I didn't get to cook Thanksgiving this year, but it will definitely be a Rachael Ray Christmas in our house! I did a fresh ham last year and I'm thinking I'll try it again, since it was such a hit. Plus, I just can't eat two big turkey dinners in the course of a month. I'm a little crazy for variety, what can I say?

So, Uncle Scott is bringing his famous potato gratin and since there will only be 4.5 of us, I'm thinking I probably only need a couple more side dishes?  I'm tempted to make Apple and Onion Stuffin Muffins, but I really think that would be too much food (my fridge is only so big, people).

Roasted Fresh Ham with Cider Glaze
Cider Sweet Potatoes
Green Bean Casserole
Potato Gratin
Rolls

Grandma's bringing a relish dish and dessert, so we are golden! Have you included any Rachael Ray recipes on your menu this year?

A Few Rachael Ray Christmas Gift Ideas

It has been awhile since I did a post on Rachael Ray's latest and greatest products. If you're looking for a few more Christmas presents, Amazon says they can get most of these to you by Christmas day!

This first item, a Bench Scrape Shovel, is on my personal Christmas list. I asked for a fancy Boos cutting board (after the Food Network one I had died a horrible warped death) and now I'll need something to tranfer food from the board to the pot. It's currently out of stock on Amazon, but I'm sure you can find it somewhere!



Next up is a product Rachael has been using for awhile on her talk show. I have wanted these Bubble and Brown dishes for awhile, but I don't need any new ones! Anyone want to give me a sly way to somehow destroy my current Crate and Barrel casserole dishes so I have an excuse to get these?



Once I get those Bubble and Brown dishes, I'll have to get these super cute Ramekins to go with them right? And the just as cute "Casserovals" and "Casserrounds" Dishes?




And I am not kidding when I say I need this Lasagna Lugger with Covered Glass Baker. Need, not want.



Along the same lines, Rachael has developed reusable Roll-Up Shopping Totes with Carrying Pouch (my store give me .06 credit for every reusable tote I use) and a Double Decker Carrier Lunch Kit.





Have you noticed Rachael using this cook Balloon Whisk that can stand up on its own? I guess I'll need that too...



There are so many other great items, like the Lasagna Lover pan, Personal Au Gratin Dishes, 3-in-1 Vegetable Peeler, and Dipping Cups. So much stuff, so little kitchen space.

Rachael Ray on Joy Behar's Show

Rach discussed her alleged rivalry with Martha Stewart on Joy Behar's talk show:

Rachael Ray Roundup

Oh my gosh, you guys. So freaking sick around here! I am finally coming up for air and getting through my email inbox. I am convinced I had the piggy flu, which then morphed into a sinus infection. But I am on the comeback trail now, so I double pinky swear I will be offering some Christmas posts! Are you making any Rachael Ray recipes this Christmas?

I tried Rach's Mac and Cheese Jalapeno Poppers for the office Christmas potluck and they were a major hit. I recommend them as an appetizer on the big day. You can make them ahead, then heat them up in a toaster oven and they are still outstanding.

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.

• I ran across Cooking My Way to Happiness with Rachael Ray - a blog devoted to the experience of cooking Rach's talk show recipes each day.
• Rach visited Joy Behar and talked about her alleged rivalry with Martha Stewart.
• Someone's in the Kitchen with Brina features an adaptation of Rachael Ray's recipe for Potato and Gouda Latkes.
• Michelle of Michelle Cooks Every Day is still making and reviewing Rachael Ray recipes - this week it was Steakhouse Chili, which is on my list of recipes to try!
• Gold River Buzz has a glowing review of Rachael Ray's Five Minute Fudge Wreath.
• Looks like an artist felt the need to paint a nude portrait of Rachael Ray and try to sell it on eBay.
• Yumsugar readers picked Every Day with Rachael Ray as their magazine of the year. Couldn't agree more!

Rachael Ray Roundup

I'll be starting a round of Christmas posts in the coming days, so I'll have an update on Rachael Ray's Christmas menus and recipes! In the meantime, check out my old posts on the topic here.

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.

• Cate at Sweetnicks made Autumn Roasted Chicken and Sausages with Balsamic Drizzle.
• Bec of Above and Italian Restaurant made Smoky Turkey Shepherd's Pie.
• Allison of Eat Clean adapted Rachael's recipe for Not-sanga Pasta Toss.
• ChowMama was inspired by Rachael Ray to create Smoked Gouda Polenta.
• Shelly of Shak'in and Bak'in made Apple and Onion Stuffin' Muffins.
• Krista of Krista Kooks made Mac N' Seafood. She also made Devilish Sesame Chicken with Green Beans and Scallion Rice.

It's a Keeper: Cassoulet Stoup

Hello, comfort food! When I saw Rach's recipe for Cassoulet Stoup, I mentally bookmarked it as a must-make recipe for me.

Holy cow, was this ever good. My husband came to the store with me and as I grabbed the sausage, he made sure to tell me that he loves soups with Italian sausage in them. Yes dear, that's why I keep making them. Plus, I just think my Le Crueset pot gets happy when I make some thing French-inspired. Here's the recipe with my comments in brackets:


1 tablespoon EVOO – Extra Virgin Olive Oil
4 slices thick-cut bacon, chopped
1 pound chicken, pork or lamb sausage, casings removed
1 onion, chopped
2 leeks, cleaned and thinly sliced [Rach always says to cut the leeks first, then place them in a bowl of water and swish them around get the sand out. Or, run them under water in a colander.]
1 carrot, peeled and chopped
3 to 4 cloves garlic, finely chopped or grated
6 sprigs fresh thyme, leaves removed
1 bay leaf
Salt and ground black pepper
2 tablespoons tomato paste
1/2 cup white wine
1 15-ounce can white beans, drained
4 cups chicken stock
4 tablespoons butter
5 to 6 slices stale crusty bread, like a baguette [Bread never stays around my house long enough to get stale, so I just toated mine a bit.
1/4 cup flat-leaf parsley, chopped

Yields: 4 servings

Place a heavy-bottomed soup pot over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Add the bacon to the pan and cook until golden brown and crispy, 4-5 minutes. Remove the bacon from the pan with a slotted spoon and reserve on a paper towel-lined plate.

Brown the sausage in the same pan, breaking it up with a potato masher or back of a spoon as it cooks, 5-6 minutes. Add the onion, leeks, carrot, garlic, thyme and bay leaf to the pan, season with salt and pepper, and cook until the veggies are tender, 5-6 minutes.

Add the tomato paste to the pan and cook until golden brown and aromatic, about 1 minute. Add the white wine and cook, scraping up any bits that are stuck to the bottom of the pot, until reduced by half.

Add the white beans and stock to the pan, and bring up to a bubble. Simmer the soup until slightly thickened, about 5 minutes.

While the soup is simmering, place a medium skillet over medium-high heat with the butter. While the butter is melting, grind up the bread into coarse breadcrumbs in a food processor. Transfer the crumbs to the pan and toast them in the melted butter until golden brown, 3-4 minutes. Stir in the parsley and reserve.

Serve the soup with some of the breadcrumbs and a sprinkle of the reserved crispy bacon on the top.

Rachael Ray Roundup

This week's Roundup covers the last two weeks because of the lovely Thanksgiving holiday. Did anyone have any Rachael Ray recipes for Thanksgiving that were hits (or misses)?

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 Ray had the largest increase among the talkers with a 13% jump from the week before to a 1.8. Ray's biggest draw was her A-to-Z Guide to Thanksgiving show, which cooked up a 19% increase to a 1.9 on Nov. 16."
• Rachael Ray told ET what she thought about the end of Oprah's show in 2011.
• Rach sent Diddy a pretty nice birthday present.
• And, busy bee that she is, Rachael also had time to crash an appearance by her buddy, Mario Batali.
• Elle Bee of Kitchen with Kids made Braised Sausages with Apple, Onion and Hard Cider Sauce.
• April of The Fragrant Hand shares her system for keeping track of recipes she'd like to try from Rachael's magazine.
• Michelle of Michelle Cooks Everyday is still working her way through Rachael's recipes - this time it was Chili Mac for One.
• Writers and Cooks features a post outlining a change of heart about Rachael Ray.
• Brit of Steve and Brit's Blog made Italian Bean Soup. Man, I love the addition of the pesto. So crazy good.
• FitterTwit of Fun and Mental Changes is officially a fan of Rachael's recipe for Stuffin' Muffins. I couldn't agree more.
• Red Oak Hollow recommends Rachael's recipe for a 5-minute fudge wreath.

It's a Keeper: Chicken Caesar Pasta

I have to admit I am struggling with this post today. I am newly recovered from the stomach flu, so chatting about food is a little challening! My husband and I were both hit by it, so Darcy got to run around in her pjs until 2pm, which I think she thought was a blast. On to this week's review!

Part of the reason I tried Rach's recipe for Chicken Caesar Pasta was simply the novelty factor. I mean, pasta that tastes like a chicken Caesar salad? What on earth would that be like? This could either be really bad or really good. Turns out that it is great. I also had to try this because Rach has the best "real" Caesar salad (with a raw egg in the dressing) recipe in the old school 30-Minute Meals, so I knew I could trust her recipe!

This is more like a pasta salad because it is served either cold or at room temperature. If you're a little tired of Winter comfort foods, this might be a nice break. Here's the recipe with my comments in brackets:

Salt
1 pound penne pasta [I used whole wheat, which made the dish a little more filling, I think.]
1 tablespoon EVOO - Extra Virgin Olive Oil
1 pound boneless, skinless chicken thighs [We don't do thighs in my house, so I used chicken tenders.]
Ground black pepper
1 egg yolk
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
2 cloves garlic, finely chopped or grated
Juice of 1 lemon
1/4 cup canola oil
1/2 cup grated Parmigano Reggiano
1/2 head romaine lettuce, finely chopped

Yields: 4 servings

Place a large pot of water over high heat and bring up to a boil to cook the pasta. Once at a boil, add some salt and the pasta, and cook until al dente, according to package directions. Right before draining, remove and reserve 1 cup of the pasta-cooking water. Drain pasta thoroughly, return to the pot and reserve.

While the pasta is cooking, place a large skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Season the chicken with salt and ground black pepper, and cook in the pan until golden brown and cooked through, 3-4 minutes per side. Remove from the pan and set aside. When cool enough to handle, chop into bite-size pieces.

While chicken is cooking, place the egg yolk, Dijon, Worcestershire, garlic and lemon juice in a food processor with some salt and pepper. Pulse the processor while drizzling in the canola oil. Add the sauce to the pan of cooked pasta along with the Parmigiano Reggiano and reserved cup of pasta water.

Return the pan to medium-low heat and cook until most of the liquid has been absorbed and the pasta is coated in sauce, about a minute. Remove from the heat, toss with the lettuce and chopped chicken, and serve.