Rachael Ray Roundup

Happy Friday, everyone!  This week's menu plan turned out very well.  I was wondering if my toddler would accept mac and cheese made with brie and gruyere, but like her mommy, any cheese is good cheese.  The salad I made with it would be perfect on its own with some chicken, so I'm storing that away in the memory bank for the summer.

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.

• Andie of Sweet Southern Spirited saw Rach at a Mardi Gras parade.  She was also interviewed by Rach's talk show and was inspired to try Rachael's Honey Lemon Chicken.
• Rachael Ray donated a signed handbag to a Seattle charity auction.
• Lyndsey of Motherhood Moments: What's for Dinner? made Spaghetti Squash with Sausage and Greens.
• Ashley of Big Flavors from a Tiny Kitchen made Thai-Style Grilled Beef in Broth with a Lot o'Noodles (MYOTO).
• L. Borrego of Let Me Put This in Perspective tweaked Rachael's recipe for Chicken Pot Pie.
• Kyle of Emi & Kyle Heart Food made Sage Pork Chops from Guy Food.
• Melissa of The Golden Hour offers some behind the scenes info about her shoot with Wolf Blitzer for Every Day with Rachael Ray.
• Denise of An English Girl Rambles made Thai Shrimp Curry with Chopped Lettuce and Basil-Lime Couscous from Rachael's Food Network show.
• John at Sup tells us about Rachael's Burger Bash last night. 
• YumSugar provides a list of lessons learned at the Burger Bash.
• And in our last piece of Burger Bash news, CBS4 has an interview with Rach at the party.

Appearance Alert: Jackson, Mississippi

You folks in Jackson, Mississippi are lucky!  According to the local paper, Rachael Ray will make an appearance at the Mississippi Coliseum in Jackson on April 10 at 1 and 6 p.m.  The shows will "feature cooking, personal stories and healthy-living tips — focusing on helping parents and children develop a healthy relationship with food."  Ticket prices start at $19.50 ($5 off if you mention "BankPlus").


Here's what Rach had to say about the appearance:

“I am thrilled to be visiting Mississippi to help get kids and parents excited about the food they eat while embracing a healthier lifestyle,” said Ray. “Growing up, my family had a very positive relationship with food and cooking and that relationship helped shape my lifestyle and businesses.

“I hope that I can pass on my experiences with food and that they will inspire others to make better choices about the food they eat.”

Photo from Every Day with Rachael Ray.

Rachael Ray on Food Network Spin Off

The New York Times reports that the Food Network will be creating a spin off to replace Fine Living and Rachael Ray will be among the stars on the new channel.  The most exciting news, from my perspective as a Rachael Ray fan, is that her new show will be entirely different from anything we've seen before. Named “A Week in a Day,” Rachael's new show will have "a one-hour show about stocking up on the week’s meals."  I was just thinking she wasn't busy enough.  Since I became a mommy, I have started doing only one shopping trip a week, so this fits right in with my current practice and I look forward to Rach's tips.

The channel will be "a second 24-hour cable channel for food lovers and the advertisers who love them."  Rachael will be joined by Bobby Flay when the Cooking Channel premiers on May 31. 

When originally announced, the Cooking Channel sounded like it woudl be similar to old Food Network - instructional and informational shows - rather than the reality shows that are currently growing in number.  However, “'We listened to the audience and realized they weren’t necessarily saying they just wanted more instruction or more reality or more travel shows. They just wanted more,' said Michael Smith, the general manager of the Cooking Channel."

The Food Network told the Times that "The new channel will have room for programs about alcoholic beverages, brunch, low-calorie eating, and food history, among other topics. A broad range of instructional shows during the day will give way to more shows driven by storytelling at night."

It's a Keeper: Ham Steak with Chili Gravy and Cheesy Polenta

I get a little bit excited when I know my husband will be out of town because it means that I get to watch whatever I want on TV, stay up really late reading, and make whatever I want for dinner.  Five minutes after he leaves, I am miserable, but I still tried to make the most out of it. 

When he was out of town this time, I made Ham Steak with Chili Gravy and Cheesy Polenta (that link also has video of Rach making the recipe on her talk show).  This is from the Meals for One section of BOB.  I liked this recipe so much that I made it for both of us again when he got home!  That's a big deal for me - I hardly ever repeat recipes (there are certainly enough out there to keep me going for years).

I served this with green beans sauteed with garlic on the side.  Here's the recipe with my comments in brackets:

1 tablespoon vegetable, peanut or canola oil, divided
1/2 pound ham steak
1/4 small onion, finely chopped
1 garlic clove, finely chopped
1/4 bell pepper, finely chopped
Salt and pepper
2 tablespoons tomato paste
1 tablespoon chili powder
1/2 cup beef stock
1/2 cup milk
1/3 cup quick-cooking polenta
1 tablespoon butter
1/2 teaspoon (a few dashes) hot sauce
1/2 cup shredded extra-sharp cheddar cheese

Yields: 1 serving

Heat 1/2 tablespoon of the oil in a skillet over medium-high heat. Cook the ham steak for 3 minutes on each side to brown and heat through, then remove to a plate and cover to keep warm. [I took a little longer than 3 minutes for me - I really wanted it browned.]

Add the remaining 1/2 tablespoon of oil to the pan and add the onion, garlic, and bell pepper. Season with salt and pepper, and cook 4-5 minutes, until soft.

Once the vegetables are tender, stir in the tomato paste and chili powder, and cook for a minute. Stir in the stock and simmer for a couple minutes more.

While the gravy is working, bring the milk and 1/2 cup water to a boil in a small pot. Add the polenta and whisk for 2-3 minutes, until thickened. Melt the butter into the polenta and stir in the hot sauce and cheese. Remove from heat. [Polenta is so easy to make that I want to make it all the time - probably not a good idea with all that cheese though....]

Top the ham steak with the chili gravy and serve the polenta alongside.

Menu Plan Monday

The poor list of recipes I plan on trying (in the left hand sidebar) is having some serious issues.  It has grown completely out of control!  So, I was really proud of myself when I knocked two recipes off just on Saturday night's meal.  Man, I love to cross things off lists.

Here's this week's menu:

Saturday: Flat Iron Steaks with Blue Cheese Butter, Parmigiano-Crusted Steak Fries, and Sauteed Asparagus Tips and Peas.

Sunday: Taking a couple meals to a friend with a newborn baby - Quesadilla Casserole and Spinach, Artichoke, and Chicken Penne.

Monday: Charred Chicken Caesar Sammies with Chips

Tuesday: Leftovers

Wednesday: French Style Mac and Cheese and Arugula and Pear Salad

Friday: Take out!

Check out more menus.

New Address

Just a quick note to announce that you can now reach my blog directly by typing in http://www.everythingrachaelray.com/ instead of that cumbersome blogspot address thingy.  Everything's still here, just with a fancy new domain name.  And if you are a creature of habit and like typing in the cumbersome blogspot address thingy, feel free because it still works, too.  Thanks!

Rachael Ray Roundup

Do you have a favorite recipe for taking a family that has welcomed a new baby?  I seriously cannot decide what to take my friend, but I am leaning towards a recipe recently featured on Rachael Ray's talk show: Spinach, Artichoke, and Chicken Penne.  The recipe creates a half ton of food (perfect for leftovers) and is a well rounded meal all in one pot.  With whole wheat noodles, veggies, chicken, and cheese, they will be all set, right?

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.

• Bri of Yoshimi Vs. Motherhood made Drunken Tuscan Pasta.
• Kami of My Beautiful Day made Ginger Noodles with Chicken and Sicilian-Style Tuna Steaks.
• I hate capers, but the recipe for Parmigiano-Reggiano Crusted Chicken Picatta posted by Joann at Lakeside Musings looks so darn good that I might have to try it.
• Tiffany of A Moment Cherished made Spinach Artichoke Mac (warning for those of you at work - there's music).
• Angie of Angie's Home Cooking made Tortellini in Brodo.
• Hip Hostess liked a centerpiece idea from Every Day with Rachael Ray.
• Julie(t) Summers of Not too Much.  Mostly Plants? made Rachael's recipe for Shepherd's Pie.
• Susan of Jersey Girl in the Kitchen made Bacon, Leek, Potato and Tomato Soup from From 2, 4, 6, 8, Great Meals for Couples or Crowds.
• Yumsugar features a review of  Rachael's Muffuletta Paninis.

Check out the Every Day with Rachael Ray Kitchens

The New York Daily News was lucky enough to go on a tour of the test kitchens at Every Day with Rachael Ray. Not only that, but they got to chat with one of my favorite recipe creators from the magazine - Tracy Seaman (I even bought her cookbook for kid food.)  Click on the photo at the top of the page for a phot tour.

There are definitely a few interesting tidbits from the artice.  The staff works on "up 60 to 70 recipes a month, she says, like the must-try fried chicken and summer peach sandwich." More importantly, "Rachael approves everything and reads everything," she says.

Here's a quick description of the test kitchen:

For starters, says Seaman, there's the wall of original windows that let in "a ton of natural light," and provide a lovely view of the garden terraces next door (she has since come to meet the neighbors). There's also Corian counter tops, writeable walls for grocery lists, custom step-stools, a GE Monogram Ice machine, two GE Profile double-door fridges, three induction cooktops "so the kitchen doesn't heat up," three dishwashers, four ovens and an espresso machine and a Vita-Mix, says Seaman, that they use "to make smoothies twice a day."

The article also includes the recipe for Georgia Peach Chicken Sandwiches from a feature on recipes with 10 ingredients or less.  "If you don't mind bumping up the tally to 11, says Seaman, she recommends spreading on a little peach jam, too."

Image from New York Daily News.

It's a Keeper: Orange-Balsamic Chicken with Asparagus, Green Beans and Polenta

After I make a meal, I do a quick post with the title, a few notes, and my favorite photo of the completed dish. Sometimes, like today, I open up the draft post and have no memory of the dish until I see the picture. Then I think - holy crap, that was good! Why haven't I made that again!? Such is the case with the recipe for Orange-Balsamic Chicken with Asparagus, Green Beans and Polenta. This was in the 30 minute meals section of Every Day with Rachael Ray.

I just love the old 30 Minute Meals 2 style recipes from Rachael Ray.  That cookbook had not just recipes, but entire menus all together, that could be made in 30 minutes.  It's so nice to not have to think about what sides go with what and how much of each you'll need.  There is nothing crazy or really out there with this recipe, but it has a nice little kick from the orange juice and balsamic that is a bit out of the ordinary.

Here's the recipe with my comments in brackets:

4 pieces skinless, boneless chicken breast
Salt and pepper
2 tablespoons extra-virgin olive oil (EVOO)
1/2 pound thin green beans, ends trimmed
1 small bunch asparagus, trimmed and tops halved on an angle
2 1/2 cups chicken broth, plus more if needed
11/2 cups milk
1 teaspoon grated peel and the juice of 1 orange
1 cup quick-cooking polenta [my store sells this cheap in the bulk bins]
4 tablespoons butter
2 tablespoons flour
2 tablespoons balsamic vinegar

Season the chicken with salt and pepper. In a large skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the chicken and cook, turning once, for 12 minutes. Transfer to a plate and cover with foil. Reserve the skillet.

Meanwhile, fill a medium saucepan with enough water to reach a depth of 2 inches; bring to a boil and salt it. Add the green beans and cook for 3 minutes, then add the asparagus and cook for 2 minutes; drain.

In another saucepan, bring 1 1/2 cups chicken broth, the milk and orange peel to a boil. Whisk in the polenta and cook for 2 minutes for a creamy consistency, whisking in a little more broth if needed. Whisk in 2 tablespoons butter and cover to keep warm.

In the reserved skillet, melt the remaining 2 tablespoons butter. Whisk in the flour and cook for 1 minute. Whisk in the vinegar, then the orange juice, then the remaining 1 cup chicken broth; simmer until slightly reduced, 2 to 3 minutes. Stir in any juices from the chicken; season with salt and pepper.

Slice the chicken thinly on an angle. To serve, mound the polenta in shallow bowls or onto plates and top with the asparagus, green beans and chicken. Drizzle the orange-balsamic sauce on top.

Menu Plan Monday

It's another dramatic week in the Miller Household. We just got back into town today, so there is one less recipe in this week's menu. As usual, I will be needing a vacation from my vacation, so my menu plan this week had to be quick and easy. I am always so excited to get home and cook after being on the road.

Check out more Menu Plan Monday posts here.

Monday: Cauliflower Soup and Garlic and Cheese Sourdough "Dippers". Rach serves this with a Wild Mushroom Frittata, but I think that would be too much food for us.

Tuesday: Leftover soup!

Wednesday: Pasta e Fagioli al Forno and Lemon-Pepper Salad.

Thursday: Leftovers.

Friday: Takeout!

Rachael Ray Roundup

As you read this, say a little prayer for me that I made it just fine on my first plane trip with a toddler by myself.  We have been on lots of planes, but this is the first time I am wrangling the little one all by myself.  Luckily, my husband will be there for the trip home!

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.

• Sonia Baghdady gives some Behind the Scenes pictures of Rachael Ray's talk show.
• Krista of From Colfax to Xela is not a fan of Rachael Ray's garbage bowl.
• Tallmisto of Life is Still Sweet made Peanut-Butterscotch Fondue.
• Teresa of I'm Running to Eat made a recipe on my list, Baked Shells Casserole from Rachael Ray's talk show.
• The McMommy Chronicles features a review of Cauliflowr Soup and Garlic and Cheese Sourdough "Dippers." This will be appearing in my Menu Plan Monday post!
• Done Waiting informs us about Rachael Ray’s SXSW 2010 Party.
  

Rachael Ray's Dog Attacks Another Dog?

I saw this story in the National Enquirer this morning, but didn't want to post about it until someone else picked it up.  Well, now it looks like it might be the real thing because the story is also on Radar Online and a whole bunch of other media outlets.

Apparently, Isaboo, a pit bull, has had five incidents of violence wiht other dogs.  Here's what Radar has to say about the latest incident:

The latest incident with her dog occurred in early February in New York City when Isaboo lashed out and ripped off another dog’s ear! According to an exclusive report in the National Enquirer, the dogs and their handlers were walking by each other in Greenwich Village when the attack occurred. “As the other dog walked by, Isaboo lashed out so quickly and ripped the other dog’s ear off before its handler could pull it away.”

The other dog is apparently fine and it's ear has been fixed.  Check out the full story here.  If this story is true, then I am really sorry for Rachael.  She has said many times how much Isaboo means to her, so this would be heartbreaking.

Valentine's Day Menus from Rachael Ray

We will be out of town on Valentine's Day this year, so we celebrated a little bit early. Ever since I started cooking, my husband and I have eaten in on Valentine's Day. It's so much easier - you don't have to deal with high prices, crowded restaurants, and limited menus. Plus, we get to eat whatever we want and share a bottle of wine without anyone worrying about driving home!

This year I made Rachael Ray's Fast 'n Fancy menu: Roasted Baby Potatoes with Rosemary
Green Beans and Portobello Mushroom Saute, Beef Tenderloin Steaks with Gorgonzola, and Orange Cream Liqueur Dessert. I made everything except the dessert and it was all good stuff and easily made in about 30 minutes.

Here are more Rachael Ray Valentine's Day Menus for your consideration:

• Valentine's Dinner for Two: Romaine Sweet Hearts, Chickadee Wings, Little Dumplings, Maine Squeeze Lobster Skewers, Caramel Baby Cakes, and Scotch Buttercups


• Date Night Dinner for Two: Pan-Seared Scallops with Pesto and Tomato, Rosemary-Crusted Rack of Lamb with Roasted Fennel and Red Onion, Subtly Spicy Chocolate-Chili Brownies, and Vodka Still Works!


• Gorgonzola-Stuffed Pork Tenderloin


• "Butter Me Up" Vermicelli with Buttery Butterflied Shrimp


• Date Night Fondue


• Chicken in a Love Nest with Asparagus Almondine


• Feta-Stuffed Chicken with Tomato-Watermelon Salad


• Baked Chicken with Herb Skin and Roasted Garlic Cream Gravy [this is an amazing recipe, but it is time consuming]

Desserts - these are the most popular chocolate desserts from Rachael's magazine website:

1. Chocolate Pizza

2. Chocolate Peanut Bites

3. Triple Chocolate Ice Cream Cake

4. Chocolate Peanut Butter Fudge Crunch

5. Molten Chocolate-Mint Cakes

And if you want even more ideas, check out my previous posts here and here.

Image from Every Day with Rachael Ray

It's a Keeper: Braised Short Ribs with Roasted Beets and Creamy Polenta

When I made Rachael Ray's recipe for Braised Short Ribs with Roasted Beets and Creamy Polenta, I was presented with three entirely new cooking experiences: (1) Short ribs, (2) Pomegranate juice and (3) Beets. After doing so much cooking since I started this blog, it's quite a treat to run into three new things in one recipe. So, how did it go? Outstanding! My husband says it was one of the best recipes I have ever made.

I wasn't even sure if my store would even have short ribs and I certainly haven't noticed them there before. But lo and behold, I found them without even asking at my "bargain" grocery store. My Mom sat in front of a beet for five hours when she was a kid, so needless to say, they weren't served in my house when I was a kid.

This recipe was on my list of things to make even before the kind folks at Pom sent over some of their pomegranate juice, but when the box arrived I really had no excuse not to try it! I think it gave the ribs a perfectly tart, unique, and yummy flavor. It made the ribs have an awesome color that went nicely with the beets. And speaking of the beets - everyone surprisingly loved them. If I knew they were this easy to make, I certainly would have tried them sooner.

So, there you go. This meal is sort of an all afternoon affair, but it is worth every minute. Plus, I think it's fun to partake in the long cooking Sunday dinner tradition. If you make this for guests, the short ribs and pomegranate juice makes you seem like a fancy chef, so go for it. Here's the recipe with my comments in brackets (and there's video of Rach making this recipe):

Menu Plan Monday

It's back. You know, I plan my menu every week, but for some reason, I keep forgetting to share it. I absolutely adore the process of choosing recipes each week (almost as much as I like going to the store and crossing things off my list). Lately, I've been really into couponing, so this week's menu was highly influenced by a bag of potatoes, lots of leftover rosemary, and a tub of blue cheese.

Check out I'm an Organizing Junkie for more Menu Plans.

Sunday: Super Bowl!! I'm taking Buffalo Chicken Dip to the party I'm attending. This recipe is from a guest on Rachael's talk show.

Monday: This will be our Valentine's Day meal, since we will be traveling next Monday. We usually do some sort of steak or seafood, so this year it's Beef Tenderloin Steaks with Gorgonzola, Roasted Baby Potatoes with Rosemary, and Green Beans with Portobello Mushroom Saute from 30 Minute Meals.

Tuesday: Leftovers

Wednesday: Spinach, Artichoke, and Chicken Penne from Rachael Ray's talk show.

Thursday: Leftovers for the husband and me out of town!

Friday: Takeout

Saturday: Out of town

Rachael Ray Roundup

Are you ready for the Super Bowl? I'm not!!! I still have to head to the store and decide if we are staying home or being social that day. I am looking forward to the commercials and the food. The game itself? Meh.

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.

• Joelen of What's Cooking, Chicago? made Chicken with Mushroom & Balsamic Cream Sauce from Rachael Ray 365: No Repeats.
• The Sustainable Scribe features a Rachael Ray recipe for Roasted Carrot Dip with Veggies as part of participation in Meatless Monday.
• Rach is heading back to her high school again to speak at a benefit.
• Mr. Baconpants reviews Every Day with Rachael Ray's reviews of bacon. You might have to read that sentance again, but I swear it makes sense.
• Mamabb of The Commuting Cook made Hula Joes.
• Sarah of Food for Thought made Chicken Tarragon in Cream Sauce with Walnut Wild Rice.
• Uh-oh. Rach's talk show ratings have slipped.
• Patti of Bramasole made Chicken Feta Meatballs with Greek Yogurt Sauce based on a recipe by Rachael Ray for Greek Spanakopita Meatballs.

Rachael Ray Super Bowl Menus

It's almost Super Bowl time, woot woot! I consider the Super Bowl to be a food related holiday right up there with Christmas, Thanksgiving, and Easter. I agonize over what to bring to a party or what to serve at my own.

This year, after combing through the recipes below and my previous post, I am thinking I might make Buffalo Chicken Dip. Now, this isnt' really a Rachael Ray recipe, since it was created by David Garrard's during last year's Super Bowl Recipe contest, but it was on her talk show. In my world, that is really branching out. Sad, but true. I'll let you know how it turns out! Are you planning on making any Rachael Ray recipes for the Super Bowl? Share them in the comments if you are and check out these ideas:

• Put Me In Coach Menu (Baked Fresh Chili Fries, Ranch Dipper, and Mole Chili)
• Sports Night Party (Mini Franks with Smoky Ketchup and Maple Mustard, Sweet & Salty Kettle Corn, Pulled Chicken Sandwiches, Black-Bottom Cupcakes, Beer Margaritas, Lemon Punch, and Linebacker Limeade)
• A half ton of recipes (from Rachael's talk show)
• Tailgating Party (Onion Garlic Dip, Steak Sandwiches with Chili Mayo, Grilled Apples with Bacon, Cheddar and Scallions, and Chocolate Peanut Bites)
• Get Your Game On Menu (including Buffalo Chicken Salad and the infamous Chili Dog Nachos).
• Home Field Advantage Menu (Taco Bowls with Guac-a-Salsa Salad and Peanut Butter Cup Sundaes)
• 30 Minutes to Victory Menu (MOP Sausage Burgers, BLT Salad, and Roasted Thick Potato Chips)

Image from Every Day with Rachael Ray.

Rachael Ray Interview in Forbes

Rachael Ray was recently interviewed by Forbes magazine about her brand and where she she's her business going. It appears to be part of a feature on "Power Women."

The mag estimates that Racch made a whopping $15 million last year and notes that she was voted the number two Most Trusted Celebrity in 2006. The full article is here and I also pulled out some highlights:

On what she wanted to be when she grew up:

My favorite book when I was a little girl was a story called The Casual Observer, and the first time I can remember the teacher asking what I wanted to be when I grew up, I said I wanted to be The Casual Observer. I thought it was a job. It was about a little girl who goes around the world asking questions. She's very inquisitive. Ironically that's sort of what I am. I'm a casual chit-chatter, a casual traveler. I'm a casual observer.

On whether she feels like a powerful businesswoman:

No, I don't. I feel like a waitress. I grew up in the service business, and that's essentially what I still do. I read the feedback to our show, and I'm trying to give my customer what they order. I certainly recognize that a large part of my job is to be a businessperson--knowing what sells and what doesn't--but I don't go to work with a very serious hat on.

On her brand:

I stand behind my brand completely. I literally drew my spaghetti pot--which is oval because spaghetti is long and I hate standing next to a round pot and waiting for the spaghetti to fall down into it--on a cocktail napkin eight years ago. That was the very first product, and it remains my favorite.

On her recipes:

We don't want to slap my name on someone else's work. I'm a big believer in that. I refuse to put my name on a recipe I haven't written. I don't have a whole test kitchen or staff of people coming up with 30-minute meals. They're mine. I can talk about them and teach them because it came out of my guts, out of me.

On her schedule:

I get up early every morning. I picked up running in the last year, so [my husband and I] go to the gym six days a week and run. Days off from [the Rachael Ray show] I write for the magazine and write the following week's recipes. Dark weeks and during the summers I rotate over to the Food Network. I've done so many 30-Minute Meals that I can shoot four in a day. I go home from taping between 6:30 and 8. I cook dinner every night, and my husband and I eat between 8 and 10 o'clock. John, God bless him, does the dishes.

Maybe Rach can give me some tips on how to get my husband to do the dishes? Go check out the rest of the article!