Category Archives: Rachael Ray

Bold & Beefy


I made these spicy beefy burgers last weekend and they were a huge hit.  Besides being easy they were delicious!  I believe I got 9 patties out of 2 lbs of meat, some were larger  than others, and that was perfect.  Don’t skip out on the Aioli because that is what made the burger, enjoy!

*recipe can be found at Rachael Ray Show


Spicy Burgers with Sharp Cheddar & Chunky Blue Cheese Aioli

For the Burgers: 

  • 2 pounds ground sirloin (for a lean, beefy flavor) or chuck (for a buttery flavor) or your own blend
  • 2 Tbsp Worcestershire sauce
  • 2 Tbsp grainy Dijon
  • 2 Tbsp prepared horseradish
  • Kosher salt and coarse black pepper
  • Melted butter, for basting burgers
  • 12 oz (3/4 pound) sliced sharp white cheddar cheese

For the Chunky Blue Cheese Aioli: 

  • 1 cup mayo (homemade* or store-bought)
  • 1 large clove garlic, grated or pasted
  • 1 Tbsp grainy Dijon mustard
  • 6 oz crumbled blue cheese crumbles or smoked blue cheese crumbles
  • 2 Tbsp parsley, finely chopped

*For the Mayo Base (yields 1 cup prepared aioli): 

  • 1 organic egg yolk
  • 1 tsp Dijon mustard
  • 2 Tbsps lemon juice
  • About 2/3 cup grape seed oil
  • Sea salt, to taste
  • Green leaf or Bibb lettuce, sliced beefsteak tomatoes, thinly sliced Vidalia or other mild sweet onions
  • 6 burger rolls of choice (such as Amy’s multi-seeded white rolls for burgers), split and lightly toasted



Combine beef with Worcestershire, Dijon, horseradish, salt and pepper; form 6 patties.  Heat a griddle or cast-iron skillet over medium-high heat. Cook patties 8 minutes for medium-rare, turning occasionally and basting with melted butter to improve caramelized flavor of beef.  Top with cheese the last minute or two of cook time to melt.


If you are preparing your own mayo base, whisk up the egg yolk with Dijon and lemon juice then slowly stream in oil, letting it lightly pour down the sides of the bowl while you whisk, stream in oil until aioli forms; season with fine sea salt to taste.


For the dressing, combine mayo with garlic, grainy Dijon, blue cheese and parsley.


Serve cheeseburgers on roll bottoms topped with lettuce, tomato and Vidalia or red onion. Spread chunky aioli on bun tops and set into place.


Hunter’s Stew to the Rescue


I have only cooked chicken cacciatore once and I was blessed to have a real life Italian chef teach me how to make it.  Needless to say I have not tried it since because I am pretty sure it will never be as tasty and the recipe is in Italian so………..  The other day my girl Rachael Ray made a spicy version of her family’s chicken cacciatore recipe and it looks easy and delicious.  Enjoy!


Spicy Chicken Cacciatore 7080WFD_575_293_220

  • 6 to 8 pieces bone-in, skin-on chicken (she uses thighs and small split breasts)
  • Salt and pepper
  • 2 Tbsp EVOO – Extra Virgin Olive Oil
  • 1/4 lb pancetta, guanciale or bacon, diced 1/4 inch
  • 3/4 lb cremini mushrooms, sliced
  • 2 fresno peppers or 1 green frying pepper (for a milder version), thinly sliced
  • 2 small or 1 medium carrot, very thinly sliced or finely diced
  • 4 large garlic cloves, very thinly sliced
  • 1 onion, chopped
  • 1 large bay leaf
  • 2 Tbsp fresh rosemary, finely chopped
  • 2 Tbsp fresh thyme, chopped
  • 2 Tbsp tomato paste
  • 1 1/2 cups dry red wine
  • 1 28-ounce can San Marzano whole tomatoes
  • 1 14-ounce can puréed tomatoes or 2 cups passata
  • A few leaves of basil, torn
  • A fat handful of flat-leaf parsley, chopped
  • 1/2 to 1 lb hot red pepper-flavored penne or penne rigate (she cooks 1/2 pound for 2 or 3 people, 1 pound for 4 to 6 people)
  • 2 Tbsp butter
  • A couple of handfuls freshly grated Pecorino cheese



Season chicken with salt and pepper on both sides.


Heat EVOO, 2 turns of the pan, in a Dutch oven over medium-high heat. Brown chicken skin-side down first in 2 batches until crispy, remove to plate. Add pancetta, guanciale or bacon and crisp, drain off some fat if there is more than 5-6 tablespoons. Add mushrooms and brown 7-8 minutes. Add fresnos, carrots, garlic, onions, bay, rosemary, thyme, salt and pepper. Partially cover pan and cook 7-8 minutes to soften the vegetables. Stir in tomato paste, cook 1-2 minutes. Add wine and reduce by half. Add tomatoes and basil, break up tomatoes and bring to a simmer. Add chicken back to the pot and simmer 35-40 minutes uncovered to thicken. Stir in parsley near serving time.


Bring pasta water to full rolling boil. Season pasta water with salt and cook pasta to al dente.


Arrange chicken pieces on platter and cover with some of the sauce. Drain pasta and add back to hot pot and toss with butter, half the remaining sauce and the cheese. Transfer pasta to platter or bowl and top with additional sauce.

Fall Chicken


I absolutely love Fall because this is the time when apples, syrup, and beer start to make their way into recipes.  Beer is not in this one but a nice wheat or pumpkin beer would pair great with this.  Will and I went up to Sky Top Orchards this past Sunday in NC and hand picked a ton of apples.  We mainly picked Fuji and Golden Delicious (which would both work great in this) and I need to use them up.  The next recipe is a Rachael Ray original and I am hoping to make it this Friday, enjoy!



Roasted Maple & Mustard Chicken 

  • 4 Tbsp butter
  • 2 pounds medium potatoes, skin-on and cut into wedges
  • 4 crispy apples, quartered, cored then cut into 8 wedges per apple
  • 3 medium yellow onions, peeled, cut into 6 wedges each with root attached
  • Salt and pepper
  • 2 Tbsp fresh thyme, finely chopped
  • 1 5-pound chicken, quartered
  • EVOO – Extra Virgin Olive Oil, for drizzling
  • About 1/3 cup dark amber maple syrup
  • About 1/3 cup grainy mustard
  • About 2 Tbsp cider vinegar
  • About 2 Tbsp Worcestershire sauce
  • About 1/3 cup chicken stock
  • 2 cloves garlic, finely chopped or grated garlic
  • 3 Tbsp grated shallot




Preheat oven to 400ºF.  Melt butter in a small pan or microwave.


In a shallow roasting pan, dress potatoes, apples and onions with melted butter, and season with salt, pepper and fresh thyme. Roast 10 minutes then remove from oven.


Dress chicken with EVOO, salt and pepper, and arrange over potatoes and onions.  Combine syrup, mustard, vinegar, Worcestershire, stock, garlic and shallot in a small bowl. Pour sauce evenly over the chicken and potatoes, and roast 1 hour more.



Working for the Weekend


If you read my post from yesterday you can tell that I was motivated and ready to start the week out right!  You can conclude from the next recipe that I am already craving a delicious, cheesy, pasta filled casserole…… but I will continue to be good so I can enjoy this casserole this weekend and I will not feel one bit guilty about it!  I saw this recipe on Pinterest and had to Pin It because the author is none other than my gal pal Rachael Ray.  I looked high and low to find the exact link to her recipe, but sadly she has not released this gem to the interweb.  You can find this adapted version  and an inspiring weight loss journey on Living Light’s blog. I am going to continue to work hard for the weekend……. and did I mention a Margarita would go great with this too!

* The original recipe can be found in Rachel Ray”s book “365: No Repeats”



Southwestern Chili Con Queso Pasta Bake 

  • 1 lb penne rigate
  • 1 1/2 lbs ground beef (substitute ground sirloin, turkey, or chicken breast for healthier option)
  • 1 Tbsp ground cumin
  • 1 Tbsp roasted ground coriander
  • 2 Tbsp chili powder
  • Coarse black pepper
  • 1 large yellow onion, chopped
  • 3-5 garlic cloves, chopped
  • 1 jalepeño, diced
  • 1-2 cups corn kernels
  • 2 Tbsp butter
  • 2 Tbsp all-purpose flour
  • 2 cups milk
  • 3/4 lb cheddar cheese (about 2 1/2 cups)
  • 1/4 cup fresh cilantro leaves (a generous handful), chopped
  • 1/2 cup fresh flat-leaf parsley leaves (a few handfuls) chopped
  • 1 (14 oz) can diced fire-roasted tomatoes



Preheat the broiler to high and position the rack 8 inches from the heat.



Bring a large pot of water to a boil. Salt the boiling water and cook the pasta until slightly undercooked–a little chewy at the center.



While the water is coming to a boil, preheat a large skillet over medium-high heat and brown the hamburger (or meat of choice). When the hamburger is almost finished, but still a little pink, throw in the garlic, jalepeño, (corn) and onions and finish cooking until the burger is browned and the onion is translucent. Drain the grease from the skillet and mix in the cumin, coriander and chili powder. Take off the heat or turn heat down low.



In a medium sauce pot (and you can do this while you’re browning the hamburger), melt the butter and add the flour to it. Cook for 1 to 2 minutes over moderate heat and then whisk in the milk. When the milk comes to a bubble, stir in the cheese, cilantro and parsley with a wooden spoon. When the cheese has melted, stir in the tomatoes.



Once the pasta is cooked, drain it and add it back into the large pot. Add the contents of the hamburger and all of the Cheddar sauce, and stir to combine. Transfer to a baking dish, sprinkle with a bit more cheese if you wish, and place under the broiler to lightly brown.




This time of the year we are greatly blessed with family friends who have had a GREAT year with their corn crops.  We have so much corn at home that I am literally trying to throw it in every dish I cook.  I feel like this would be a perfect fit so if you have it add it and if you don’t then do not stress = )

Creamy comforting cooking


Here is the other Rachael Ray recipe that looks like a keeper.  I am not a fan of soups so when I want something comforting this is what would come to mind.  I hope it’s as good as it looks, but with the ingredients involved it looks like RR can do no wrong.



Cream of Chicken & Leeks on Buttered Toast

  • 3 small pieces chicken breast (1 1/4 pounds)
  • Salt and pepper
  • 1 carrot, peeled and coarsely chopped
  • 1 rib celery, coarsely chopped
  • 1 small onion, peeled and halved, root end attached
  • 1 lemon, sliced
  • 1 bay leaf
  • A few sprigs of thyme
  • Half a bunch flat-leaf parsley
  • 2 tablespoons butter
  • 1 tablespoon EVOO – Extra Virgin Olive Oil
  • 3 medium leeks, trimmed, halved lengthwise, sliced crosswise 1/2-inch thick and thoroughly rinsed
  • 1 tablespoon flour
  • 1/2 cup dry white wine
  • 1/2 cup heavy cream
  • 2 to 3 tablespoons chopped fresh tarragon
  • 1 tablespoon Dijon mustard
  • 4 slices good-quality white bread, toasted, lightly buttered and halved into triangles


Cream of Chicken & Leeks

Cream of Chicken & Leeks












Place the chicken in a deep skillet and season with salt. Add the carrot, celery, onion, lemon, bay leaf, thyme, parsley and just enough water to cover the chicken. Bring to a boil then lower heat to a low boil and poach chicken for 15 minutes. Remove the chicken and shred or slice. Strain the stock.


Meanwhile, in another deep skillet, heat butter and EVOO over medium heat. Add the leeks and cook until softened, about 6-7 minutes. Season with salt and pepper; sprinkle with flour and stir for a minute. Add the white wine and ladle in 1 cup of chicken poaching stock. Stir in the cream for about 5 minutes to thicken. Stir in the tarragon and mustard. Add the shredded or sliced chicken.


Align the toast triangle on plates point to point, with the cut sides facing out. Top with the cream of chicken and leeks.

Just call me a spring chicken!


It’s been a while since I posted from my girl Rach so this post and the next are two recipes from her talk show.  Both recipes are chicken based and since Spring is here chicken seems to be everywhere…. and that is perfect because I LOVE anything chicken! One of my favorite go-to recipes is Ina Garten’s “Perfect Roast Chicken” so I am pumped to try out Rachael’s version of a salted roasted chicken….. Enjoy!



Two Day Kosher Salt Chicken 

  • 1 (4- to 5-pound) chicken
  • About 1 1/2 tablespoons kosher salt
  • 1 cup chicken stock
  • 1/4 cup dry white wine
  • 1/2 stick butter
  • 1 small onion, halved
  • A few slices of lemon
  • 2 large bay leaves
  • A few sprigs of thyme
  • 1 cup chicken stock




Wash and dry chicken. Season liberally with salt, rubbing into skin all over. Place in shallow dish uncovered and chill two days.


Preheat oven to 500ºF. Bring chicken to room temp. Pat chicken dry.


Heat wine in a small pot, add butter and melt; remove from heat. Stuff chicken with onion, bay leaves, lemon and thyme; tie legs together and set chicken on a roasting rack or wire rack over baking dish. Add chicken stock to the pan. Brush chicken with butter and wine, roast 30 minutes, reduce heat to 325ºF, baste chicken with butter and wine and return to oven once oven has cooled to lower temp, 10-15 minutes.


Roast 40-50 minutes more, basting every 10-15 minutes. Let rest 20 minutes, carve and douse with pan drippings.

Chicken Pot Pie with a Twist


Now that my television shows are back on I am consumed with everything Rachael Ray (and Housewives, but don’t judge).  The other day she showed a recipe for Mexican Chicken Pot Pie and I felt like she was talking directly to me.  I have been CRAVING Mexican food, but when I go to a restaurant I eat at least 3 baskets of chips (by myself), a bowl of cheese dip, and then a large plate of nachos! ……… did I forget to mention one or two margaritas as well?  Well my point is I love it when I find Mexican recipes that seem like a healthy alternative.  To make things even better this involves comfort food with Mexican flavors AAHHHHH!  I hope you are as excited as me to try this one out.  Leave it to my girl Rach to speak to me through the tv right when I need it, THANKS Rachael Ray!


Mexican Chicken Pot Pie

Rachael Ray's Mexican Chicken Pot Pies

  • 3 pieces chicken breast, bone-in, skin on
  • 2 medium onions, 1 halved, 1 chopped
  • 2 carrots, 1 peeled and cut into thick pieces, 1 chopped
  • 2 ribs celery, coarsely chopped
  • 1 jalapeno pepper, halved
  • 1 lime, sliced
  • 2 bay leaves
  • 3 to 4 cloves garlic, 1 crushed, remainder finely chopped
  • 1 cup corn scraped from cob or defrosted kernels
  • 4 tablespoons butter
  • 3 tablespoons flour
  • 1 cup heavy cream
  • 2 to 3 tablespoons purée of chipotle in adobo, to your taste
  • 1 sheet puff pastry
  • 1 egg, beaten with 2 tablespoons butter



Place chicken in a pot with halved onion, carrot chunks, celery, jalapeno, lime slices, bay leaves, crushed garlic and just enough water to cover. Season with salt, bring to a boil then reduce heat to a low simmer and poach 40 minutes. Remove solids and reduce stock over high heat for 10 minutes.


Preheat oven to 425º.


Remove skin and bones from chicken and slice or pull into bite-sized pieces.


Heat butter in medium skillet over medium high heat, add chopped onions, carrots, garlic and corn, and cook to tender, 10 minutes or so. Add flour and stir 1-2 minutes. Whisk in about 2 cups of the reduced stock then add cream and chipotle. Taste and adjust the chipotle, salt and pepper. Stir in chicken and reduce heat to low.


Line a baking sheet with parchment or use a nonstick baking sheet. Roll out puff pastry sheet on a floured surface. Cut out rounds the size of the bowls you wish to serve in and arrange them on the baking sheet. Brush pastry with egg wash and bake to golden.


Serve chicken in bowls topped with pastry rounds.