Rachael Ray Roundup

Okay, you guys must all be out enjoying the nice weather instead of cooking away in your kitchens because the Rachael Ray recipes posted this week were few and far between.  I've actually started adding an additional night of cooking to my weekly menu planning.  I'm trying to make one more meal, but not spend any more money on groceries each week.  This is how I keep myself amused - sad, but true.  It's going well so far!

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.

• This week's Rachael Ray Saturday at Taste and Tell features Asparagus, Ham, and Egg Pasta.
• Susan of Jersey Girl in the Kitchen made one of my favorites - Janet's Chocolate Chip Coffee Cake.
• Liza of Guinea Pig Dinners made Lemon Chive Spaghetti.
• Katty of The Ojuka Family shares details about her visit to Rachael Ray's talk show.
• Michelle of The Peppered Pantry made Steakhouse Shepherd's Pie.

It's a Keeper: Creole Meatloaves with Trinity Gravy

I'm trying to sneak in a few more recipes made in the hot oven before the Summer hits here in Northern California. (I live near Sacramento, where it gets unbelievably hot, so my oven gets its own little summer vacation.) It was cold and rainy this week, so Creole Meatloaves with Trinity Gravy hit the spot.

If you think you don't like meatloaf, you have to give it a second chance with this one. You not only get the flavorful meatloaf itself, but you get a crazy yummy sauce filled with veggie on top. The sweet potatoes are so simple, but perfect with the spicy meatoaf and veggies.   Darcy absolutely loved this meal and thought it was fun to eat orange stuff, so there you go.

The list of ingredients looks long, but you probably have lots of it on hand already and even if you don't, there's nothing here that will break the bank.  Just a warning - this is not a 30 minute meal.  The meatloaves go in the oven for 35-40 minutes, so budget close to an hour for this one.  Here's the recipe with my comments in brackets.

2 pounds sweet potatoes, peeled and cut into chunks
Salt
1 cup buttermilk [I had no idea, but Rach says buttermilk is actually very low fat.]
EVOO - Extra Virgin Olive Oil, 1 tablespoon plus more for drizzling
1 large red or yellow onion, finely chopped
4 cloves garlic, finely chopped
2 pounds ground pork [This is the only expensive part of the meal.  I'm trying hard to buy meat on sale and store it in the freezer.]
1 tablespoon sweet paprika
2 tablespoons fresh thyme, chopped
Black pepper
1/4 cup grainy mustard
1 egg
1/2 cup breadcrumbs, a couple of handfuls [I've been making my own breadcrumbs, thanks to encouragement from Rachael Ray!  Hey, any savings helps, right?]
2 tablespoons butter
2 celery ribs, chopped
1 green bell pepper, chopped
2 tablespoons tomato paste
2 tablespoons flour
2 to 3 tablespoons hot sauce, depending on how spicy you like it
1 1/2 cups chicken stock
4 to 5 scallions, sliced on bias, for garnish

Yields: 4-6 servings

[I did this first step after I put the meatloaves in the oven.  Otherwise, the potatoes will sit there for 40 minutes.  So, the first step was preheating the oven to 375.]  Cover potatoes with water and bring to a boil, season with salt and cook to tender, 12-15 minutes. When potatoes are ready, drain and return to hot pot, mash with buttermilk to the desired consistency. Then, preheat the oven to 375°F.

Heat 1 tablespoon EVOO in medium skillet over medium heat and add 1/4 of the onions and half the garlic to pan and cook to soften, 5-6 minutes. Transfer the mixture to a bowl and cool. To cool onions add pork, a palmful of paprika, thyme, salt and pepper, mustard, egg and breadcrumbs. Mix to combine and form 4 laves 2 inches thick, drizzle liberally with EVOO and arrange on parchment lined baking sheet and roast 35-40 minutes until firm and golden.

To the same skillet, add butter and melt, add remaining onions and garlic, celery, pepper, salt and pepper and cook to soften 5-6 minutes. Add tomato paste and stir 1 minute. Sprinkle flour over the pan and stir a minute more. Stir in stock then hot sauce, thicken over medium low heat a couple of minutes then turn heat to lowest setting to keep warm.

Rachael Ray Talks School Lunches

Rachael Ray was on Good Morning America discussing healthy school lunches and how to revamp old favorites. After watching Jamie Oliver's Food Revolution, I think this movement is getting some momentum. Let's hope so.

Rachael Ray Roundup

Man, it has been so nice to get back in to the swing of things and have some bright sunshiny weather.  I almost don't know what to do with myself.

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.

• Krista of Krista Kooks has made a bunch of Rachael Ray recipes recently: Brazilian Chicken Cutlets with Raw Tropical Sauce, Chicken Parm Bites, Tilapia with Balsamic Brown Butter, and Creamy Farfalle with Bacon, Tomato, and Peas.
• Lisa of Simply Things Family made Cacio e Pepe (cheese and pepper pasta) and Spinach with White Beans.
• Reporter Jeff Houck admitted that he was wrong about Rachael Ray.
• Bee Balm Gal tells us that Rachael Ray did her annual trip back to her high school this week for a fundraiser.
• According to Al Dente, Rachael Ray is featured in food journalist Kim Severson's new book called Spoon Fed, How Eight Cooks Saved My Life.
• Rachael Ray attended a Food Bank fundraiser and offered some ideas.
• Deborah of Taste and Tell celebrated Rachael Ray Saturday with Honey Rosemary Chicken and Rice Pilaf.
• Sue of Important Wordy Bits tried Rachael Ray's Mini Cheeseburger Salad.
• Kim's Concoctions features a review of Italian Roast Chicken with Orange and Oregano.

The Cooking Channel Debut Set

Awhile ago, I wrote about how Rachael Ray was doing a show for a Food Network spinoff called the Cooking Channel. Rachael's show, called One Week in a Day, will "show viewers how to prepare seven meals at once for advanced menu planning" according to TV Guide. Now we know when the network will launch - May 31.

The New York Times has a great article about what will be on the new channel.  You can become a fan of the Cooking Channel on Facebook here and they've got a promo spot for the channel here.  You can follow them on Twitter here.  Off to call DirecTV to make sure I'll be getting this when it lauches....

It's a Keeper: Veggie-Loaded Spicy Peanut Noodles

I think I've mentioned before that in an effort to help our budget (and I guess in the interest of health, too), I've started trying to work a vegetarian meal into our meal plan each week. Oddly enough, I am so accustomed to looking at entrees with meat that I sometimes forget. However, I am happy to report that I remember to make Veggie-Loaded Spicy Peanut Noodles and it was darn good.

The recipe is from last year's May issue of Every Day with Rachael Ray, so it's nice and Springy. Plus, it is crazy simple to make, is pretty healthy, and would be easy to make even on a weeknight. Here's the recipe with my comments in brackets:

3/4 pound spaghetti [I used whole wheat to bump up the protein and healthiness factor.]
3/4 cup crunchy peanut butter [I really think using the crunchy is important for the texture, but smooth would definitely work in a pinch.]
Juice of 2 limes
1/4 cup rice vinegar
1-1/2 teaspoons crushed red pepper
Salt
4 carrots—peeled, halved lengthwise and thinly sliced crosswise
1 cucumber—peeled, halved lengthwise, seeded and sliced crosswise
1 red bell pepper, cut into matchsticks
6 scallions, thinly sliced

In a large pot of boiling salted water, cook the spaghetti until al dente. Drain and rinse under cold water.

Meanwhile, in a large bowl, whisk together the peanut butter, lime juice, vinegar, crushed red pepper and 1/4 cup water; season with salt. Add the pasta and toss to coat. Add the carrots, cucumber, bell pepper and scallions and toss.

Rachael Ray Roundup

It is so nice to be back in the kitchen.  I can't even tell you.  I jumped back in by making a tapas menu for Darcy's 2nd Birthday Party.  There were two Spanish Tortillas, Herbed Chicken, Chickpea and Rosemary Dip with Zucchini Chips, Mushroom Caps in Garlic Sherry Sauce, and Chili Cheese Dip with Chips and Peppers.  I got the recipes out of Classic 30 Minute Meals.  The menu was a hit and I convinced yet another group of people how awesome her recipes are!  Also, I made the entire menu while Darcy napped from 12-2!  Then I cleaned up for half an hour....

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.

• My friend Leslie of Sacramento Dinner Club made Rachael's cheese tortellini with roasted tomatoes and green beans with fresh mozzarella and basil.
• Taste and Tell featured another Rachael Ray Saturday and this time Deborah made Denver Eggs-and-Potato Hash Sammies  from Every Day with Rachael Ray.
• Food Made with Love features an adaptation of a recipe from Every Day with Rachael Ray for Cinnamon Raisin and Pecan Rolls.
• Pink Bliss Photography features a review of Rachael Ray’s Beef Burger Fajita from 365: No Repeats.
• Lisa of Just This Side of Crazy tried out Turkey Burger Drumsticks from Every Day with Rachael Ray.
• NalaPaws Photography features a review of PB&J Cookies from Every Day with Rachael Ray.
• I'm Not Obsessed has pictures of Rachael and her husband John at City Harvest's 16th Annual "An Evening of Practical Magic" in New York City last night.

It's a Keeper: Bacon-Wrapped Chicken Salad

Here's another great recipe for the finally warming weather: Bacon-Wrapped Chicken Salad.  I had several ingredients for this salad just hanging out in the fridge, so I was excited to find this recipe on the website for Rach's magazine.  I don't know how people found recipes before the internet.  Did they have to talk to their neighbors or something?  Shocking.

This recipe couldn't be easier and it is light and refreshing.  It is perfect for a weeknight because you just cok the chicken, throw the salad ingredients together, and toss it with the dressing (homemade, of course!).  To make it even faster, the magazine said to "crumble microwaved bacon over shredded rotisserie chicken" instead of breaking out the skillet.

Here's the recipe with my comments in brackets:

4 Servings
Prep 20 min
Cook 15 min

8 slices bacon [Any recipe with 8 slices of bacon is a winner in my book.]
4 skinless, boneless chicken breast halves
Salt and pepper
Juice of 1 lime
1 1/2 tablespoons extra-virgin olive oil
2 romaine hearts, torn into bite-size pieces
1/2 pint cherry tomatoes, halved
2 avocados, thinly sliced
4 ounces pepper Jack cheese, shredded [you gotta go with the pepper jack - it makes a difference!]
1 bunch chives, snipped
In a large skillet, fry the bacon over medium heat until lightly golden but still soft; drain. Pour out the excess fat, reserving the skillet.

Season the chicken with salt and pepper. Wrap two strips of bacon around each chicken breast and secure with toothpicks.

Heat the reserved skillet over medium heat. Add the chicken, cover and cook, turning once, until golden, 5 to 6 minutes on each side. Transfer to a cutting board and let rest for 5 minutes; discard the toothpicks.

Meanwhile, in a large bowl, whisk together the lime juice and olive oil. Add the lettuce, tomatoes, avocados, pepper jack and chives, season with salt and pepper and toss. Divide among serving plates and top with the chicken.

Rachael Ray Roundup

Rachael Ray is nominated for the Time 100 (their list of the 100 most influential people in the world) again, so make sure you go vote for her! You just move the little slider above her picture over to 100 in order to give her the highest ranking.

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.

• Here's Part Two of Ben's Rachael Ray adventure.
• This Saturday's Rachael Ray recipe at Taste and Tell is Oven-Baked Buffalo Blue Cheese Chicken Nuggets. How have I not seen this recipe before?!!!!
• An editor from Every Day with Rachael Ray, Teri Tsang, told ABC seven tips to lower your grocery bill.
• Sara of I Like to Cook made her favorite Rachael Ray recipe yet, but she can't remember the name! She also made Beef 'n Bean Burrito Burgers.
• Sarah of I Blame My Mother hosts a Food Network Chefs Cooking Challenge and this week it focused on Rachael Ray.
• The Mod Chick had a run in with her knife when preparing Rachael Ray's Italian Chicken Pot Pie from her GMA appearance.

Interview with Rachael Ray at SXSW

Yes, Rachael Ray writes the recipes for her food and yes, her husband is in a band. Do you think the interviewer could have figured that out before asking questions? Sigh. Rachael and John sure were nice about it, though, don't you think?

It's a Keeper: Hot-Sauce Chicken with Grilled Green Beans

Ooooh, Spring is hitting us here in Northern California!  Hot-Sauce Chicken with Grilled Green Beans was the perfect recipe for dusting off the grill.  After a panicked moment of wondering if the gas would work again, we dived into making this one.  The name alone made me know I would love it and I wasn't disappointed.

As an added bonus, this recipe is in the $10 Spot feature of Every Day with Rachael Ray, so it's easy on the wallet, too.  I've had great results making the recipes from this feature (this one being my other favorite).  This recipe also includes your meat and veggies, so if you add a little bread on the side, you will have a nice, square meal. 

One warning: like many recipes in the magazine, this one is not a 30 minute meal, so plan accordingly!  It's 30 minutes of marinating, 15 minutes of prep, and 20 minutes of cooking.  Here's the recipe with my comments in brackets:

1/4 cup extra-virgin olive oil
1 clove garlic, smashed and peeled
Strips of peel and juice of 1/2 lemon
2 tablespoons hot pepper sauce
1 1/2 tablespoons sugar
2 pounds skinless, boneless chicken thighs, halved [I used chicken breasts, but I stock up and freeze them when they are on sale for 1.67 a pound, so it was still cheap!]
Salt and pepper
1 pound green beans, trimmed
1 red onion, thickly sliced crosswise

In a measuring cup, stir together 3 tablespoons olive oil, the garlic, lemon peel, lemon juice, hot sauce and sugar until the sugar dissolves. Pour all but 1/4 cup of the marinade into a large bowl. Season the chicken with salt and pepper, add to the bowl and toss to coat. Cover and let marinate for 30 minutes. [I put mine in the fridge to marinate, but I'm wondering if I should have left it on the counter so it wouldn't be so cold when it hit the grill.]

Meanwhile, in a large saucepan of boiling, salted water, cook the green beans until crisp-tender, about 2 minutes; drain. 3. Heat a grill pan over medium-high heat [We grilled everything outside, but you could also break out the Foreman!] Working in batches, grill the chicken, turning once, until cooked through, about 5 minutes. Transfer to a serving platter and drizzle with the reserved 1/4 cup marinade; toss to coat. Cover to keep warm.

Heat the grill pan over medium-high heat. In a small bowl, drizzle the onion with the remaining 1 tablespoon olive oil. Grill the onion, turning occasionally, until tender, about 5 minutes; transfer to the platter. Add the green beans to the grill pan and cook until lightly charred, about 2 minutes [sorta tricky to not have them fall in between the grate, but we like a challenge.] Transfer to the serving platter. Lightly toss the chicken with the vegetables and season with salt and pepper.

Rachael Ray Roundup

Okay, I really am back.  I swear this time.  Hee hee.  I cooked four meals this week and it was the best!  I am looking forward to getting my laundry done and catching up with my life in addition to heading back to the kitchen.  Thanks for your patience and I really meant it when I said don't go to law school.

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 Spinach, Artichoke and Chicken Penne.
• Deborah of Taste and Tell started a fun new feature called Saturdays with Rachael Ray. This week she made Taco Pasta Toss.
• Michele of My Italian Grandmother made BLT Pasta.
• This is a hilarious behind the scenes story of how one man had himself and his chili made over by Rachael Ray's talk show. I'm looking forward to part two.
• Healthy and Homemade features a review of Rachael Ray's taco pasta.
• Jilla B of My Nest Life made Seared Ahi Tuna and Salad of Mixed Greens with Wasabi Vinaigrette.