Rachael Ray's Recipes

Rachael Ray's Curry Pepper Beef with Smoked Almond Pilaf

1 package store-bought rice pilaf, such as Near East
2 pounds 1-inch-thick lean beef sirloin, at room temperature
2 tablespoons vegetable oil
Salt and pepper
1 green bell pepper, seeded and cut into bite-size pieces
1 red bell pepper, seeded and cut into bite-size pieces
3 tablespoons butter
2 shallots, chopped
2 cloves garlic, chopped
2 tablespoons flour
1/4 cup dry sherry
1 cup beef broth
1 tablespoon curry powder
1/3 cup finely chopped cilantro or flat-leaf parsley
1/4 cup smoked almonds, such as Blue Diamond Smokehouse Almonds, halved

Prepare rice according to package directions. Pat the beef dry and cut into bite-size pieces. In a large skillet or Dutch oven, heat the oil over high heat until smoking. Working in 2 batches, cook the beef until browned on all sides, 2-3 minutes.

Season with salt and pepper and transfer to a plate. Lower the heat to medium, add the bell peppers and cook, stirring, until softened, about 10 minutes. Transfer to the plate with the meat.

Add the butter to the skillet. Add the shallots and garlic and cook until fragrant, 2-3 minutes. Sprinkle the flour into the pan and whisk in the sherry, scraping up the browned bits from the bottom of the pan. Stir in the beef broth and curry powder.

Return the meat and peppers and any juices to the pan and simmer to combine the flavors, 2-3 minutes. Season with salt and pepper. Fluff the rice pilaf with a fork and stir in the cilantro and almonds. Serve with the beef. Serves 4

Rachael Ray's Broccolini-Basil Spaghetti

2 bunches Broccolini (1 pound), separated into long florets
Salt
1 pound whole wheat spaghetti
2 tablespoons butter
1 can whole tomatoes (28 ounces)
1/2 cup fresh basil leaves (a generous handful), torn
Grated Parmigiano Reggiano or Pecorino Romano cheese, for tossing and passing at the table

Fill a large skillet to with enough water to reach a depth of 2 inches. Bring it to a boil over medium-high heat. Add the Broccolini florets and cook for 2 minutes, then drain it in a colander. Wipe out the skillet.

Bring a large pot of water to a boil and salt it. Add the spaghetti and cook until al dente. While the pasta is working, heat the skillet that you used for the Broccolini over medium heat. Add the butter and melt it, then add the tomatoes and gently mash them with a potato masher or a wooden spoon.

Season the tomatoes with salt, then stir in the basil. Lower the heat and simmer for 4 minutes. Add the Broccolini and cook for 3 minutes more. Add the pasta and some cheese and toss. Pass more cheese around the table. Serves 6

Rachael Ray's Grrreat Chicken and Rice Cakes with Bacon

1 cup chicken broth
1/2 cup rice
4 slices turkey bacon
2 large eggs, beaten
1/2 cup bread crumbs
Salt and pepper
2 tablespoons extra virgin olive oil (EVOO)
Sour cream (people's portions only)
Salsa (people's portions only)

In a medium saucepan, bring the chicken broth to a boil over high heat. Add the rice, lower the heat and simmer until tender, about 15 minutes. Transfer to a medium bowl and let cool.

While the rice is cooking, in a medium nonstick skillet, cook the bacon over medium-high heat until crisp, about 5 minutes; drain on paper towels. Finely chop the bacon and add to the cooled rice. Reserve the skillet. Mix the eggs and bread crumbs into the rice mixture; season with salt and pepper. Shape into 4 equal-size patties.

In the reserved skillet, heat the Evoo, 2 turns of the pan, over medium heat. Add the rice cakes and cook for 4 minutes on each side. Let cool for 10 minutes before serving to your pup. Top the people's portions with sour cream and salsa. Serves 4

Rachael Ray's Mean Green Chicken Tortilla Stoup

2 tablespoons extra virgin olive oil (EVOO)
12 tomatillos (about 1 pound) - peeled,
rinsed and chopped
1 zucchini, chopped
1 large onion, chopped
2 jalapeño chiles, seeded and finely chopped
4 cloves garlic, chopped
1 1/2 teaspoons ground cumin (half a palmful)
Salt and freshly ground pepper
One 12-ounce bottle Mexican beer
1 quart chicken broth
6 sprigs fresh thyme
3/4 pound chicken cutlets, sliced into 2-inch strips
One 8 ounce bag tortilla chips (8 ounces)
2 cups freshly grated cotija or Monterey Jack cheese
1 lime, cut into wedges
4 scallions, finely chopped
Cilantro, chopped (a generous handful)

In a large soup pot, heat the Evoo, 2 turns of the pan, over medium-high heat. Add the tomatillos, zucchini, onion, jalapeños and garlic and season with the cumin and salt and pepper. Cook until the onion is softened and the tomatillos become saucelike, 7-8 minutes.

Add the beer and cook over high heat until reduced by half, about 5 minutes. Add the chicken broth and thyme, cover and bring to a boil. Stir in the chicken and cook at a low boil for about 6 minutes. Discard the thyme stems (the leaves will have fallen into the stoup). Season with salt and pepper.

Crush a handful of tortilla chips into 4 bowls and sprinkle with the cheese. Ladle the chicken stoup on top. Squeeze a lime wedge into each bowl and top with the scallions and cilantro. Serves 4

Rachael Ray's Quick Chicken with Gouda Gravy and Smashed Brocco-tatoes

4 baking potatoes, peeled and cut into 1-inch chunks
Salt
1 head broccoli—cut into 1-inch florets, stalks peeled and cut into 1/2-inch cubes
4 skinless, boneless chicken breast halves (6 ounces each)
2 tablespoons fresh thyme or 1 teaspoon dried
Pepper
2 tablespoons extra virgin olive oil (EVOO)
2 tablespoons butter
2 tablespoons flour
1/2 cup chicken broth
1 cup milk or half-and-half
1 cup shredded gouda cheese

In a large saucepan, cover the potatoes with cold water. Bring to a boil, salt the water and simmer for 10 minutes. Add the broccoli and cook for 8 minutes. Drain and return the vegetables to the saucepan.

While the vegetables are cooking, season the chicken with the thyme and salt and pepper. In a skillet, heat the Evoo, 2 turns of the pan, over medium-high heat. Add the chicken and cook for 6 minutes on each side.

In a small, heavy saucepan, melt the butter over medium heat. Add the flour and cook for 1 minute, then whisk in the chicken broth and 1/2 cup milk and cook until thickened, 2-3 minutes. Season with salt and pepper. Using a wooden spoon, stir in the cheese in a figure-eight motion until melted, 2 minutes. Remove from the heat.

Add the remaining 1/2 cup milk to the broccoli and potatoes and mash together; season with salt and pepper. Cut the chicken on an angle into 1/2-inch-thick slices and place on plates. Top with the gouda gravy. Serve with the brocco-tatoes. Serves 4

Rachael Ray's Chicken Provencal Stoup

2 medium carrots, peeled
2 cloves garlic, chopped
2 tablespoons extra virgin olive oil (EVOO), 2 turns of the pan
1 medium zucchini
1 small to medium red bell pepper, seeded
1 medium yellow skinned onion, peeled and halved
Salt and pepper
1 tablespoon herbes de Provence, or, 1 teaspoon each dried sage, rosemary and thyme
1 1/2 pounds small red skinned potatoes
1 cup dry white wine
1 can diced tomatoes (14 ounces) or coarsely ground tomatoes
1 quart plus 1 cup chicken stock, available in quart and 1 cup paper box containers on the soup aisle
1 pound chicken tenders, diced
1 small jar black olive tapenade, 4 ounces, found with Italian foods or on condiment aisle
2 tablespoons chopped flat-leaf parsley
Crusty bread, to pass at table

One medium soup pot pre-heated over medium high heat. While soup pot heats, chop carrots into 1/4-inch dice, then add garlic, and stir to coat in Evoo. Chop and drop in the zucchini, pepper and onion next, 1/2 inch dice. Season all the veggies with salt and pepper and herbes de Provence.

Cook the veggies together 5 minutes. While they cook, cut potatoes into thin wedges. Add wine to vegetables and reduce a minute or so. Add the tomatoes, cut potatoes and stock to the pot, cover the pot and raise heat to high.

Bring the stoup to a boil, then add cut chicken and simmer 8-10 minutes until potatoes are just tender and chicken is cooked through. Serve stoup in shallow bowls and stir in a rounded spoonful of black olive tapenade at the table. Top soup with chopped parsley and pass crusty bread at the table for dipping and mopping. Serves 4

Rachael Ray's Bacon Wrapped Blue Cheese Stuffed Chicken

4 pieces boneless, skinless chicken breasts
Black pepper
4-5 ounces blue cheese crumbles
A handful arugula leaves from bulk bins, chopped
A handful baby spinach leaves from bulk bins, chopped
4 slices bacon
2 pounds baby potatoes, halved
Salt
1 pound thin green beans
2 vine tomatoes, halved lengthwise, seeded and thinly sliced
Leaves from 4 fresh thyme sprigs
3 tablespoons extra virgin olive oil (EVOO), divided
4 scallions, finely chopped, whites and greens
1/4 cup chicken stock

Preheat oven to 425°. Using a small sharp knife cut into the thick end of the chicken and make an incision reaching 2/3 the way down the breast. Loosen up the incision with your fingers to make a hole. Season the chicken with pepper.

Combine the cheese with arugula and baby spinach and stuff the breasts. Spiral-wrap the breasts with the bacon tightly to cover the meat evenly. Place chicken on a nonstick baking sheet and roast 20-22 minutes until bacon is crispy and chicken is firm.

Place the potatoes in a pot and cover with water. Bring to a boil, season water with salt and cook potatoes 15 minutes, or until tender.

Bring 1-inch water to a boil. Trim beans. Salt water and add beans to water. Simmer 5 minutes, drain and combine with tomatoes, thyme, 1 tablespoon oil, salt and pepper.

Place the potatoes back in the hot pot after draining. Coat the potatoes with 2 tablespoons Evoo, the scallions, chicken stock and salt and pepper. Toss for 1 minute. Serve chicken with green beans and potatoes alongside. Serves 4

Rachael Ray's Mini Meatball and Broken Spaghetti

2 tablespoons extra virgin olive oil (EVOO)
1 onion, chopped
2 carrots, chopped
3 cloves garlic, chopped
1 fresh or dried bay leaf
1 quart chicken broth
1 can crushed tomatoes (28 ounces)
1 can tomato sauce (15 ounces)
3/4 pound ground beef sirloin
Flat leaf parsley, finely chopped (a generous handful)
1 large egg
1/4-1/3 cup fine Italian bread crumbs
1/4 cup freshly grated Parmigiano Reggiano cheese
Salt and freshly ground pepper
1/2 pound spaghetti, broken into thirds
1 cup fresh basil leaves, shredded

In a large soup pot, combine the Evoo, 2 turns of the pan, the onion, carrots, garlic and bay leaf and cook over medium-high heat for 5 minutes. Add the chicken broth, crushed tomatoes and tomato sauce, cover and bring to a boil over medium-high heat.

In a large bowl, using a fork, combine the ground beef, parsley, egg, bread crumbs and 1/4 cup cheese; season with salt and pepper. Roll the meat into balls the size of a large walnut and drop each one into the soup pot (you should have about 16 meatballs). Simmer the stoup for 10 minutes.

Stir the broken spaghetti into the pot and cook, stirring occasionally, until al dente, about 12 minutes. Turn off the heat, stir in the basil and season the stoup with salt and pepper to taste. Serve, passing more cheese around the table. Serves 4

Rachael Ray's Spicy Sausage Meatloaf Patties with Italian Barbecue Sauce

2 tablespoons extra virgin olive oil (EVOO), plus some for drizzling
1 red bell pepper, finely chopped
1 large onion, chopped and divided
2 ribs celery, chopped
1 cup shredded carrots
Salt and pepper, for seasoning, plus coarse black pepper for finishing sauce
1/2 pound ground beef
3/4 pound bulk hot sausage
3/4 pound ground sweet sausage
1 egg
3/4 cup breadcrumbs, 3 generous handfuls, Italian or plain
1/2 cup grated Parmigiano or Romano, a couple of handfuls
1/8 pound pancetta, 4 slices, chopped
3 cloves garlic, chopped
Splash red wine
1/2 cup beef stock
1 can petite diced tomatoes or stewed tomatoes
1 tablespoon Worcestershire sauce
2 teaspoons hot sauce

Pre-heat oven to 425°. Heat a small skillet over medium heat with 2 tablespoons Evoo. When the oil is hot, saute the red pepper, half the onions, celery and carrots together, 5 minutes, season with salt and pepper then remove to a plate to cool.

Mix ground beef and sausages with egg, bread crumbs, cheese, and cooled vegetables. Form 4 large oval shaped patties no more than 1 1/4 inches thick then drizzle with Evoo. Place in the oven on a cookie sheet and bake 17-18 minutes, until cooked through.

Heat a medium sauce pot over medium high heat. Add a drizzle of Evoo to the pan and the pancetta. Let the pancetta crisp up a bit and render fat, then add onions and garlic and cook until tender, 8-10 minutes. Add a splash of red wine to deglaze the pan. Stir in the beef stock and tomatoes and season sauce heavily with coarse black pepper. Add Worcestershire and hot sauce and reduce heat to warm.

Serve meatloaves with Italian barbecue sauce on top and green salad alongside. Serves 4

Rachael Ray's Gaucho Burger

1 1/2 pounds lean ground beef sirloin
1/2 cup beer
2 cloves garlic, grated or finely chopped
2 tablespoons chili powder
1 tablespoon ground cumin (about a palmful)
1 tablespoon ground coriander (about a palmful)
1 tablespoon steak seasoning (about a palmful)
2 teaspoons Worcestershire sauce
1 red onion, cut into 6 wedges
1/3 cup chopped cilantro (a generous handful)
Juice of 1 lime plus 1 teaspoon grated peel
Salt
8 deli slices pepper jack cheese
4 kaiser rolls, preferably cornmealcrusted, split and toasted
Shredded romaine lettuce

In a large bowl, combine the beef, beer, garlic, chili powder, cumin, coriander, steak seasoning and Worcestershire sauce. Shape into 4 patties.

Pre-heat the broiler or outdoor grill. If using a broiler, halve and seed the tomatoes and jalapeños before broiling. On a rimmed baking sheet, broil the tomatoes, jalapeños and red onion, turning once, until charred, about 15 minutes. If using an outdoor grill, char the vegetables for 10 minutes; halve and seed the tomatoes and jalapeños.

Chop the charred veggies; transfer to a bowl. Add the cilantro, lime juice and lime peel; season the pico de gallo with salt.

In the broiler or on the grill, cook the burgers over medium-high heat for 5 minutes on each side for medium-rare, melting the cheese over each burger during the last few minutes of cooking. To serve, layer each roll bottom with lettuce, a burger, some pico de gallo and a roll top. Serves 4

Rachael Ray's Ground Beef Not-Potpies with Caraway-Salt Crust

1 sheet puff pastry (9-inch square), thawed but cold
1 egg, beaten with a little water
Coarse salt
1 teaspoon caraway seeds
2 baking potatoes (1 1/2 pounds), peeled and cut into 1/2-inch cubes
1 cup frozen peas, thawed
1/4 pound smoked black-pepper bacon, chopped
2 pounds ground beef sirloin
2 large shallots, chopped
2 small cloves garlic, chopped
2 tablespoons Worcestershire sauce
2 tablespoons butter
2 tablespoons flour
1 1/2 cups beef broth
Pepper
2 tablespoons horseradish
1/2 cup heavy cream
1/4 cup chopped flat-leaf parsley

Pre-heat the oven to 425°. Roll out the pastry into a 12-inch square. Set aside four 2-cup bowls; invert 1 bowl onto the pastry and cut out 4 rounds. Place on a parchment-paper-lined baking sheet and brush with the egg. Sprinkle with coarse salt and the caraway seeds. Bake the rounds until golden, about 12 minutes. Let cool.

In a large saucepan, add the potatoes and enough water to cover. Bring to a boil, salt the water and cook until tender, 7 minutes. Add the peas and cook for 1 minute; drain.

In a large, deep skillet, cook the bacon over medium-high heat until crisp, about 4 minutes. Drain off half the fat, add the beef to the skillet and cook, breaking up the meat, until browned, 5 minutes. Add the shallots and garlic and cook until softened, 3 minutes. Stir in the Worcestershire sauce.

Make a well in the center, add the butter to melt, then whisk in the flour. Whisk in the beef broth until thickened, about 1 minute. Season with salt and pepper, then stir in the horseradish, cream and parsley; cook until thickened, 1 minute. Turn off the heat; fold in the potatoes and peas. Fill the bowls with the meat and potatoes and top with the crust. Serves 4

Rachael Ray's Steakhouse Shepherd's Pie

2 pounds Idaho potatoes, peeled and cut into chunks
Salt
1/2 tablespoons extra-virgin olive oil (EVOO)
4 slices good quality bacon or peppered bacon, chopped
2 pounds ground sirloin
1 onion, chopped
1/2 pound button mushrooms, quartered
Black pepper
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups beef stock
2 tablespoons Worcestershire sauce
1 egg yolk
3 tablespoons sour cream
1/2 pound blue cheese, crumbled (recommended: Maytag)
3 to 4 tablespoons chives
1 teaspoon paprika

Place potatoes in a pot, cover with cold water and bring up to a boil. Season water with salt and boil potatoes until tender, 12-15 minutes. Heads up: save a ladle of starchy cooking water just before draining.

Heat a skillet with high sides over medium high heat. Add Evoo, half a turn of the pan and the bacon. Crisp bacon and remove to paper towel lined plate. Add sirloin to the pan and caramelize the meat, 4-5 minutes. Add in the mushrooms and onions and cook until tender, 6-7 minutes more then season with salt and pepper.

While meat cooks heat a small sauce pot over medium heat and melt butter, whisk the flour into butter, cook 2 minutes then whisk beef stock into flour, add Worcestershire and season sauce with salt and pepper, to taste. Thicken 6-7 minutes. Pour gravy over meat and turn on broiler.

Temper egg yolk by beating it with the starchy potato cooking water. Place drained potatoes back into the pot you cooked them in to dry them out a little. Mash potatoes with egg yolk and sour cream then fold in crumbled blue cheese and chives.

Season the potatoes with salt and pepper and spread across the top of the meat in an even layer. Garnish the potatoes with paprika and place under broiler to crisp and brown the potatoes, 2 to 3 minutes. Sprinkle bacon on top. Serve immediately right from the hot skillet. Serves 4

Rachael Ray's Reuben Mac 'n Cheese

Salt
1 pound cavatappi, hallow corkscrew shaped pasta or, other short cut
2 slices rye bread
3 tablespoons butter plus some for buttering toast
A handful fresh parsley leaves
1 teaspoon paprika
3 tablespoons all-purpose flour
2 cups milk
1/4 cup spicy brown deli mustard (such as Gulden's brand)
1 cup shredded Swiss cheese
1 cup shredded Gruyere
1 cup shredded yellow Cheddar
3/4 pound good quality deli corned beef, sliced as thick as bacon, chopped
1 pound sauerkraut, rinsed and well drained

Bring a large pot of water to a boil for the pasta. Salt water and cook pasta to al dente. While pasta cooks, toast rye bread in toaster then butter hot bread. Coarsely chop bread and place in food processor. Add parsley and paprika to bread and process into bread crumbs, reserve.

Heat a sauce pot over medium heat. Add butter to pot and melt, whisk in flour 1 minute then milk. Season the sauce with salt and pepper, thicken sauce 5-6 minutes then stir in mustard. Melt 2/3 of the combined cheeses into the sauce. Pre-heat broiler.

Drain pasta and return to hot pot. Toss hot pasta with chopped meat and sauerkraut to combine, stir in cheese sauce and coat. Transfer mac n cheese to casserole and top with bread crumbs and remaining cheese. Brown under broiler 3-4 minutes, serve. Serves 6

Rachael Ray's Three-Alarm Italian Style Chili Mac

1 pound penne or cavatappi pasta (hollow pasta spirals)
Salt
2 tablespoons extra virgin olive oil (EVOO)
1 1/2 pounds ground sirloin
2 tablespoons chili powder (2 palmfuls)
Black pepper
1 onion, chopped
1 cubanelle pepper, seeded and chopped
1 red bell pepper, seeded and chopped
3-4 cloves garlic, chopped
1 cup beef stock
1 can fire roasted crushed tomatoes (28 ounces)
A handful basil leaves, torn
2 cups shredded smoked cheddar or scamorza cheese (smoked aged mozzarella)

Cook pasta in salted water until al dente. Pre-heat broiler to high. Meanwhile, heat a deep skillet over medium-high heat with Evoo. When Evoo ripples or smokes, crumble beef and brown, 5-6 minutes. Season the meat with chili powder, salt and pepper. When meat has browned, add onions, peppers and garlic.

Cook vegetables until soft, 6-7 minutes. Add stock and scrape up pan drippings. Stir in crushed tomatoes, simmer sauce 10 minutes and fold in basil. Drain pasta and add to sauce. Toss to combine and transfer to a casserole dish. Cover with cheese and brown under broiler 3-4 minutes. Serves 6

Rachael Ray's Spinach Fettuccine Primavera

Salt
1 pound spinach fettuccine
2 carrots, peeled
2 medium zucchini
2 tablespoons extra virgin olive oil (EVOO)
2 tablespoons butter
2 shallots, thinly sliced
2 cloves garlic, finely chopped
1 cup frozen green peas
1/2 cup dry white wine
1 cup vegetable or chicken stock
Freshly ground black pepper
1/2 cup grated Parmigiano Reggiano, plus some to pass at table
1/4 cup chopped flat-leaf parsley, a generous handful

Bring water for pasta to a boil. Salt the water add the pasta and cook to al dente, about 7-8 minutes. Use a vegetable peeler to make ribbons of carrot and zucchini. Keep the vegetables flat on counter and run the peeler the length of the vegetable. Drop the carrots and zucchini into the pasta water for the last 4 minutes of cooking time.

Heat a medium skillet over medium heat with Evoo and butter. Saute the shallots and garlic 3-4 minutes then add peas and heat through, 2 minutes, stir in wine, reduce for half a minute and stir in stock. Toss drained pasta and vegetables with the sauce, season with salt and pepper, and combine with cheese and parsley. Serves 4-6

Rachael Ray's Grilled Eggplant Subs with Mozzarella and Tomato Jam

1/2 cup extra virgin olive oil (EVOO)
2 cloves garlic
1 sprig rosemary
1 small red onion, chopped
1 can fire-roasted diced tomatoes (15 ounces)
1 tablespoon brown sugar
2 tablespoons balsamic vinegar
2 eggplants, cut into 8 slices each
Salt and pepper
1 cup packed baby arugula
1/2 cup basil leaves, torn
Juice of 1/2 lemon
4 sesame-crusted sub rolls
One 1/2-1-pound ball smoked mozzarella, sliced into 8 rounds

Pre-heat a grill pan to medium-high or a broiler to high. In a small saucepan, heat the Evoo over medium heat. Add the garlic and rosemary and let steep for 3 minutes.

In a large skillet, combine 1 tablespoon of the infused Evoo and the red onion over medium heat and cook until softened, 6-7 minutes. Add the tomatoes, brown sugar and vinegar, lower the heat and cook until thickened, 7 minutes.

Brush half the eggplant with the infused Evoo and season with salt and pepper. Grill or broil, flipping once, until tender, 2-3 minutes on each side. Repeat with the remaining eggplant. Dress the arugula and basil with the lemon juice and remaining infused Evoo; season with salt and pepper.

On each roll bottom, layer 4 eggplant slices, a handful of greens and 2 smoked mozzarella rounds. Grill or broil to melt the cheese. Slather the roll tops with the tomato jam and set in place. Makes 4 servings

Rachael Ray's BLD Burgers with Chunky Cranberry Sauce

8 strips bacon
3 tablespoons extra virgin olive oil (EVOO), divided
2 pounds ground turkey
1/4 cup maple syrup
2 teaspoons fennel seeds (about a palmful)
2 tablespoons grill seasoning
A few grates fresh nutmeg
2 tablespoons fresh sage, chopped
2 teaspoons ground dry mustard
8 slices cheddar cheese
4 sandwich-size English muffins, toasted

For the Chunky Cranberry Sauce:
1/2 small red onion, finely chopped
1/4 cup flat-leaf parsley (about a handful), chopped
Zest of 1 orange
1 can whole-berry cranberry sauce (14 ounces)
Salt and ground black pepper

Pre-heat oven to 375º. Lay the bacon out onto a slotted broiler pan and bake in the oven until golden and crispy, about 8 minutes.

Place a large skillet over medium-high heat with 2 turns of the pan of Evoo, about 2 tablespoons. While the pan is heating up, combine ground turkey, maple syrup, fennel seeds, grill seasoning, nutmeg, sage and ground mustard in a large mixing bowl. Work the meat together with your hands, then divide it into four portions.

Shape each portion of meat into a patty, pressing down slightly in the middle, and drop them into the hot pan. Cook the burgers until golden brown and cooked through, about 6 minutes per side.

While the burgers are cooking, make the cranberry sauce: In a small bowl, stir together the onion, parsley, orange zest, cranberry sauce and some salt and pepper.

When the burgers have about 1 minute left, place 2 slices of cheese over each patty and cover the pan loosely with aluminum foil to melt the cheese. Serve the burgers on top of the toasted English muffins with 2 slices of bacon and scoop of cranberry sauce on each. Serves 4

Rachael Ray's Grilled Chicken Chili Verde and Corn on the Cob with Chipotle Cream

4 large poblano peppers
1 1/2 pounds chicken cutlets
Extra virgin olive oil (EVOO), for drizzling plus 2 tablespoons
1 jalapeno pepper, seeded and chopped
1 onion, chopped
3 cloves garlic, grated
18- 20 tomatillos, peeled and coarsely chopped
1 cup heavy cream
1 chipotle in adobo, mashed into paste plus 2 teaspoons adobo sauce
2 limes, 1 zested, 1 whole
4 ears corn on cob, shucked and rinsed
2 to 3 cups chicken stock, depends upon how thick you like your sauce
1 1/2 teaspoons ground cumin
1/4 cup cilantro or flat leaf parsley, divided
3 tablespoons fresh mint, (a generous handful)
1 sack white corn tortilla chips
1 cup shredded Chihuahua or Monterey Jack cheese, divided
2 tablespoons finely chopped chives

Heat broiler and grill pan to high. Place peppers under broiler and char on all sides, 15 minutes. Place the peppers in a paper sack or in a bowl and cover with plastic wrap. Let rest for about 5 minutes or until cool enough to handle. Peel, seed and chop peppers into large dice.

While peppers cook, coat the chicken with a healthy drizzle of oil and season with salt and pepper. Grill chicken 3 minutes on each side. Chop into a bite size dice and reserve.

Heat 2 tablespoons oil in a medium soup pot over medium-high heat. Add the jalapeno, onions and garlic and cook a few minutes while you process the tomatillos into a chunky salsa consistency in food processor. Add the tomatillos to onions and cook 5-6 minutes.

While the tomatillos cook, in a small pot heat cream with chipotle and the zest of 1 lime over low heat. Reduce 10 minutes. Drizzle corn with oil and grill until charred all over, 6-7 minutes.

Add chicken stock to chili. Stir in the chicken and season with cumin. Simmer 5-6 minutes and stir in peppers 2-3 tablespoons of chopped cilantro and the mint. Turn heat off.

Add the juice of 2 limes to the chili and stir. Serve each bowl of chili with a handful of lightly crushed chips on top and a sprinkle of cheese. Pour a ladle of chipotle cream over the corn and garnish with a little cilantro, chives and a sprinkle of cheese. Serves 4

Rachael Ray's Bacon-Wrapped Salmon with Broccoli and Mashed Potatoes

2 pounds small red-skinned or Yukon gold potatoes
Salt
1/2 cup chicken broth
1/2 cup heavy cream
A few sprigs thyme
One 3-inch piece lemon peel
Pepper
Four 6-ounce salmon fillets, skinned
4 slices black-pepper bacon
1 head broccoli, cut into spears
One 1-inch piece fresh ginger, peeled and grated
2 cloves garlic, peeled and grated
3 tablespoons extra virgin olive oil (EVOO)
2 pinches crushed red pepper
1/4 cup pure maple syrup
2 tablespoons tamari (dark soy sauce)

Position a rack in the upper third of the oven and pre-heat to 450°. In a large saucepan, add the potatoes and enough water to cover. Bring to a boil, salt the water and cook until tender, 12-15 minutes. Drain; return to the pot.

While the potatoes are working, in a saucepan, combine the chicken broth, cream, thyme sprigs and lemon peel and steep over medium-low heat. Pour over the drained potatoes and mash together; season with salt and pepper. Cover to keep warm.

Season the salmon with salt and pepper, then wrap each fillet with the bacon. Arrange the fish on a broiler pan and roast until the bacon is almost crisp and the fish is almost firm, about 12 minutes.

On a rimmed baking sheet, toss together the broccoli, ginger, garlic, Evoo and crushed red pepper; season with salt. Roast in the lower third of the oven until tender, about 12 minutes.

In a small saucepan, bring the maple syrup and tamari to a boil. Baste the salmon liberally with the glaze and cook for 1 minute more. Serve with the mashed potatoes and broccoli. Serves 4

Rachael Ray's Italian Chicken Chili With Pancetta Croutons

1/2 cup extra virgin olive oil (EVOO), divided
3 pounds ground chicken
Salt and freshly ground black pepper
2 onions, chopped
2 carrots, peeled and grated
1 bay leaf
1/3 cup balsamic vinegar
4 jarred roasted red peppers, drained
4-5 sprigs thyme
2 tablespoons chili powder (a couple palmfuls)
2 teaspoons sweet smoked paprika (2/3 palmful)
1/4 teaspoon ground allspice (eyeball it)
1 quart chicken broth
1/3 pound pancetta, sliced 1/8 inch thick and finely chopped
3 tablespoons butter, cut into pieces
1 loaf crusty bread (about 1 pound), cut into 1-inch squares
6 large cloves garlic, crushed
1 cup freshly grated Pecorino Romano cheese
3 tablespoons fresh rosemary, finely chopped

Preheat oven to 375°. Place a large, heavy pot over high heat with 1/4 cup Evoo, 4 turns of the pan. Add the chicken, season with salt and freshly ground black pepper and cook until lightly browned, about 5 minutes.

Add the onions, carrots and bay leaf to the pot and cook until browned, about 8 minutes more. Stir in the balsamic vinegar, scraping up the brown bits on the bottom of the pot with a wooden spoon. Remove pot from heat.

In a food processor, puree the roasted peppers then stir the puree into the pot. Add the thyme sprigs, chili powder, paprika and allspice, and season with salt and pepper. Add the chicken broth, place the pot back over medium-high heat and bring to a boil. Once boiling, reduce heat and simmer for 20 minutes, skimming the fat from the surface, if desired.

While the chili is simmering, place a small skillet over medium-high heat. Add remaining 1/4 cup EVOO and the pancetta, and cook until browned, 3-5 minutes. Using a slotted spoon, transfer pancetta to a paper towel-lined plate. Add butter to the skillet and turn off the heat.

Place bread and garlic in a large bowl. Pour melted butter evenly over the bread. Sprinkle the reserved pancetta, cheese, rosemary and lots of pepper over the bread and toss to coat. Place the cubes on a baking sheet and bake for 15 minutes, until golden, tossing occasionally. Remove from oven and let cool. Discard bay leaf and thyme from the chili before serving. Ladle chili into mugs, if desired, with pancetta croutons on top. Serves 6

Rachael Ray's New Brunswick Stew

3-4 ribs celery from the heart, chopped into big pieces
1 large onion, chopped into big pieces
3 tablespoons plus a drizzle extra-virgin olive oil (EVOO), divided
1 tablespoon poultry seasoning
1 cup flour
Salt and freshly ground black pepper
3 pounds boneless skinless chicken thighs and breasts, cut into 2-inch pieces
3 slices center-cut bacon, chopped
1 large green bell pepper, seeded and chopped into big pieces
3-4 cloves garlic, finely chopped or grated
1 bay leaf
2 1/4 cups biscuit mix
2/3 cup milk
3 tablespoons chives or scallions, chopped and divided
1 teaspoon smoked paprika (add more or less depending on your taste)
1 teaspoon hot sauce (add more or less depending on your taste)
2 cups chicken stock
2 cans stewed tomatoes (14.5 ounces each can)
1 tablespoon Worcestershire sauce
1 can butter beans, drained (15 ounces)
1 box frozen corn (10 ounces)
2-3 scallions, sliced thinly on the bias (optional)

Pre-heat oven to 450º. Place a heavy-bottomed saucepot over medium-high heat with a drizzle of EVOO. Add the bacon to the pan and cook until crispy golden brown, 3-4 minutes.

While the bacon is cooking, season the chicken with salt and freshly ground black pepper. Combine the flour and poultry seasoning, and sprinkle it over the meat, tossing it lightly to combine.

Remove the crisp bacon from the pan and reserve it on a paper-towel lined plate. Cook the seasoned chicken in two batches, adding 1 tablespoon EVOO to the pot, about 1 turn of the pan, with each batch. Cook until golden brown, 5-6 minutes. Remove the browned chicken from the pot and reserve it on a paper-towel lined plate.

Add the remaining tablespoon of Evoo to the pot, about 1 turn of the pan, and toss in the onion, celery, pepper, garlic and bay leaf. Season the veggies with salt and freshly ground black pepper, and cook until tender, 8-10 minutes.

While the veggies are cooking, combine the biscuit mix, water, 2 tablespoons chives, smoked paprika and reserved crisped bacon in a medium-size mixing bowl. Drop eight biscuits onto a nonstick baking sheet and bake until light golden brown, about 10 minutes. When the biscuits are done baking, remove them from the oven and allow them to cool.

Once the veggies are softened, add the hot sauce, chicken stock, stewed tomatoes and Worcestershire to pot and bring up to a bubble. Add in the reserved chicken, butter beans and corn to the pot, and simmer until chicken is cooked through and stew is slightly thickened, 5-8 minutes. Serve the stew topped with a sprinkling of chives or green onions and a couple of biscuits alongside. Serves 4

Rachael Ray's Creole-Style Chili

1 box corn muffin mix
1 cup frozen corn, defrosted
2 tablespoons chili powder, divided
2 cups aged cheddar cheese, grated and divided
3 tablespoons honey
2 tablespoons extra virgin olive oil (EVOO)
3/4 pound andouille sausage, peeled
1 1/2 pounds of beef, veal, or pork meatloaf mix
1 bay leaf
3 celery stalks, chopped
1 large onion, chopped
6 cloves garlic, chopped
1 green bell pepper, chopped
5 thyme sprigs
Salt and freshly ground black pepper
1 bottle beer, lager style
1 cup chicken stock
1/3-1/2 cup hot sauce
1 can diced, fire-roasted tomatoes (28 ounces)
1 can red beans (15 ounces) (optional)
4 scallions, sliced

Pre-heat oven according to instructions on the corn muffin mix box. Butter an 8"x8" baking dish and make cornbread according to package directions. Add the defrosted corn, one tablespoon chili powder, one cup of cheddar cheese and the honey and bake according to the package.

To prepare the andouille sausage, slice it lengthwise. Then, lay each half flat on the counter and slice it lengthwise again and chop it into 1/2-inch pieces. While the corn bread is baking, pre-heat a large dutch oven over medium-high heat with two turns of the pan of Evoo, about two tablespoons.

Add the chopped andouille sausage and cook, stirring every now and then, for 2-3 minutes. Add the ground meat mixture to the pot, using the back of a wooden spoon to break up the meat as it browns.

Cook for about five minutes and then add the remaining tablespoon of chili powder, bay leaf, celery, onion, garlic, green bell pepper, thyme, salt and pepper, stirring frequently, for another five minutes.

Add the beer, scraping up brown bits from the bottom of the pan, then the chicken stock and hot sauce, and cook for another minute. Add the tomatoes and beans and bring up to a bubble. Simmer for 15 minutes. Remove bay leaf before serving.

To serve, cut the corn bread into squares. Ladle a serving of chili into a bowl and place the corn bread squares on top. Sprinkle generously with remaining cheddar cheese and scallions. Serves 4

Rachael Ray's Beef and Burgundy

3 tablespoons extra-virgin olive oil (EVOO), divided, plus additional as needed
4 slices bacon, chopped
2 1/2 pounds sirloin or sirloin tips, cut into large, bite-size pieces
Salt and freshly ground black pepper
1/3 bottle red burgundy wine
2 cups beef stock (eyeball it)
1 package frozen pearl onions
2 teaspoon sugar (about 1/3 palmful)
5 tablespoons butter, divided
1/2 pound mushrooms, quartered
2 tablespoons flour
1 teaspoon orange zest
1 pound wide egg noodles
A handful chives, minced

Preheat oven to 375°. Heat a Dutch oven or oven-safe, heavy-bottomed pot over medium-high heat with 2 tablespoons of Evoo, about 2 turns of the pan. Add the chopped bacon and cook until browned. When it is crisp and brown, remove the bacon from the pan to a paper towel lined-plate and reserve.

Season the chopped sirloin with salt and freshly ground black pepper, and add 1/3 of it to the bacon fat in the pan. Cook the meat, stirring occasionally, until deep golden brown, about 10 minutes. Remove the seared meat to a plate and cook the remaining 2/3 of the meat in two batches, adding more Evoo to the pan if necessary.

With all the meat out of the pan, add the wine and scrape up any brown bits from the bottom of the pan. Bring the wine to a bubble and reduce slightly. Add the beef stock, reserved meat and bacon back to the pot, then cover the pot and transfer it to the oven. Bake 90 minutes.

After the meat has been baking for 60 minutes, place a small, sauté pan over medium-high heat with the onions, sugar and a splash of water. Cook until the water has evaporated and the onions are tender and heated through, 4-5 minutes. Reserve and keep warm.

While the onions are cooking, place a medium-size skillet over medium-high heat with 1 tablespoon butter and 1 tablespoon Evoo, 1 turn of the pan. Cook the mushrooms until tender and golden brown, about 10 minutes, then season with salt and freshly ground black pepper. Reserve and keep warm.

Place a large pot of water over high heat to cook the noodles. Once boiling, add some salt and the noodles and cook to al dente, according to package directions. Drain and return them back to the pot. Add 2 tablespoons of butter and the minced chives, toss to combine.

Once the meat has finished cooking, remove the pot from the oven and place it over medium-high heat. Add the cooked vegetables to the pot and bring it up to a bubble. Place the pan the mushrooms were cooked in over medium-high heat and melt 2 tablespoons butter. Sprinkle the flour over the butter and cook the mixture for about 1 minute.

Add about 1 cup of the liquid from the Dutch oven (eyeball it) to the roux and whisk them to combine. Bring the sauce up to a bubble to thicken it, and then add it to the ingredients in the Dutch oven. Simmer the stew in the Dutch oven until thickened, 5-6 minutes. To serve, stir the orange zest into the stew and ladle it up over the buttered noodles. Serves 6-8

Rachael Ray's Roasted Sausages, Peppers, and Onions

2 1/2 pounds thin Italian sausage, hot and sweet varieties
Extra virgin olive oil (EVOO), for liberal drizzling plus 3 tablespoons, 3 turns of the pan
4 cloves garlic, 3 thinly sliced, 1 cracked from skin
1 red bell pepper, seeded and sliced 1/2-inch thick
1 green bell pepper, seeded and cut into 1/2-inch slices
1 large onion, 1/2-inch slices
1/4 cup tomato sauce, thinned out with water
Salt and pepper
1 loaf crusty semolina bread, split
1/2 cup grated Parmigiano Reggiano
Coarse black pepper
2 tablespoons flat leaf parsley, chopped (a rounded palmful)

Pre-heat oven to 425°. Place sausage rings on a baking sheet and liberally drizzle Evoo down over them. Place in hot oven and roast until casings are crisp and juices run clear, somewhere between 15-20 minutes. Remove from oven to rest sausages; switch on broiler.

While sausages roast, heat a skillet over medium heat with 3 tablespoons Evoo and sliced garlic. Simmer garlic in Evoo 2-3 minutes, then add peppers and onions. Turn the heat up a notch, and cook until the vegetables are tender but the peppers still hold strong color, 5-6 minutes. Add thinned tomato sauce, salt, and pepper and reduce.

Turn heat back to low and hold the veggies until the sausage comes out of the oven, a couple of minutes. Toast the split bread, remove from oven, rub with cracked garlic, liberally drizzle with EVOO, and cover with cheese and lots of black pepper. Return to the broiler to brown cheese, 1 minute. Scatter parsley over the bread.

Cut bread into chunks and pile with peppers and onions then sausages. The bread will soak in the juices as you work through the sausage, peppers and onions. Serves 4

Rachael Ray's French Bread Pizza

2 tablespoons butter
2 tablespoons flour
1 cup whole milk
Salt and pepper
1/4 cup honey mustard
1 baguette, split lengthwise and halved crosswise
1/2 pound deli-sliced ham, chopped
2 cups shredded gruyère cheese
2 teaspoons chopped fresh thyme
1 small shallot, finely chopped
2 tablespoons white wine vinegar
1/4 cup extra virgin olive oil (EVOO)
2 heads frisée lettuce, torn
1 English cucumber, thinly sliced
4 radishes, thinly sliced

Pre-heat the oven to 400°. In a small saucepan, cook the butter and flour over medium-low heat, whisking, for 1 minute. Whisk in the milk, then season with salt and pepper. Remove from the heat and whisk in 1 tablespoon mustard.

Slather a quarter of the white sauce over each baguette quarter, then top with the ham, gruyère and thyme. Bake until the cheese is bubbly, about 12 minutes.

Meanwhile, in a small bowl, combine the shallot and vinegar. Stir in the remaining 3 tablespoons mustard, then whisk in the Evoo. In a large bowl, combine the frisée, cucumber and radish; toss with the dressing. Serve the salad with the pizza. Serves 4