Rachael Ray's Recipes

Rachael Ray's Quick Pork Posole

2 tablespoons extra virgin olive oil (EVOO)
1 1/2 pounds ground pork
Salt and pepper
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1 large onion, finely chopped
3 cloves garlic, grated or finely chopped
2 jalapeño chiles, seeded and finely chopped
10 tomatillos, husked and halved
1 tablespoon honey
3 cups chicken broth
One can hominy (15.5 ounces), drained
1/3 cup chopped cilantro (a generous handful)
1 lime, halved
1 avocado, cut into small chunks
2 cups corn tortilla chips, lightly crushed
1/2 heart romaine lettuce, shredded

In a deep skillet, heat the Evoo, 2 turns of the pan, over medium-high heat. Add the pork and season with salt and pepper; add the cumin and allspice. Cook until brown and crumbly, 3-4 minutes. Stir in the onion, garlic and jalapeño. Using a food processor, pulse the tomatillos until coarsely chopped, about a few seconds.

Stir the tomatillos into the pork, lower the heat to medium and cook, stirring, for 10 minutes. Stir in the honey and season with salt and pepper. Stir in the chicken broth and hominy and cook until heated through, 1-2 minutes. Stir in the cilantro and turn off the heat.

Squeeze 1/2 lime over the pork; stir. Squeeze the other 1/2 lime over the avocado. Serve the pork in shallow bowls with the avocado, tortilla chips and lettuce on top. Serves 4

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
PreparationPrepare 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 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
Salsa

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 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 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 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 Herb-Roasted Turkey Breast with Pan Gravy

1 small onion (golf-ball sized), peeled and coarsely chopped
1 lemon, scrubbed clean
12 fresh sage leaves
A large handful of fresh flat leaf parsley (about 1/2 cup, from 12 stems)
3 tablespoons extra virgin olive oil (EVOO), plus more for oiling pan
1 teaspoon salt, plus more as needed
6 fresh bay leaves
4 tablespoons butter
2 boneless turkey breast halves, skin on (about 2-2 1/2 pounds each)
Freshly ground black pepper
3 tablespoons all-purpose flour
1/4 cup apple brandy or regular brandy, such as Calvados brand
2-3 cups apple cider
Salt and pepper

Pre-heat the oven to 450°. Oil a roasting pan and set it aside. Put the onion into the bowl of a mini food processor. Using a vegetable peeler, peel the zest from the lemon in thin strips, being careful not to cut into the bitter white pith.

Add the lemon zest to the food processor and reserve the whole lemon for another use. Chop the onion and lemon zest in the food processor until fine. Add the sage, parsley, Evoo and one teaspoon salt and pulse until it forms a coarse paste.

Put two of the bay leaves and the butter into a small pan and heat over medium-low heat until the butter is bubbling. Remove from the heat and set aside.

Put the turkey breasts on a work surface. Carefully run your fingers between the skin and the flesh from one end, being careful not to pull it completely off, creating a pocket. Season the turkey breasts generously with salt and pepper. Stuff half of the herb paste under the skin of each breast and spread it evenly under the skin.

Transfer the breasts to the roasting pan and slide two bay leaves underneath each breast. (The heat of the pan will release the bay leaf oils and flavor the breast). Using a pastry brush, baste the breasts with half of the bay leaf butter.

Wash your hands after handling the raw poultry. Place the turkey in the oven and immediately decrease the temperature to 400°F. After 20 minutes, baste the turkey breasts with the remaining bay leaf butter and roast for an additional 20-25 minutes until cooked through and a thermometer placed in the thickest part of the breast registers 170°.

Remove turkey from the oven, transfer to a platter, cover and let rest for 10 minutes before carving while you make the gravy. Put the roasting pan over a burner on medium heat. Sprinkle flour over the pan juices and cook, stirring, for a few minutes.

Add the apple brandy and scrape the pan to lift the bits that are stuck to the bottom. Cook for a minute to burn off the alcohol, then, while stirring, pour in the apple cider. Bring to a simmer and stir until thickened. Season with salt and pepper. Slice the turkey breast on the diagonal and serve with warm gravy. Serves 8

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 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 Family-Size Carbonara Frying Pan Pizza

5 tablespoons extra virgin olive oil (EVOO), divided
1/2 pound pancetta or bacon, cut into small dice
2 cloves garlic, grated
1 1/2 cups ricotta cheese
1 cup Parmigiano Reggiano cheese, grated
1/2 cup parsley, chopped
2 egg yolks
1 store-bought pizza dough from your favorite pizzeria
1 medium-size ball smoked mozzarella cheese, grated
1/2 cup hot cherry peppers, sliced
PreparationPre-heat oven to 400ºF.

Preheat a medium-size skillet over medium-low heat with 1 turn of the pan of Evoo, about 1 tablespoon. Add pancetta and cook until brown and crispy, about 5-6 minutes.

When pancetta is almost done, add in the garlic and cook until fragrant and toasted. Remove to a mixing bowl, let cool. To the mixing bowl, add the cheeses, parsley and egg yolks, and set aside.

Roll the pizza dough out on a floured surface so it is large enough to fit into a 12-inch skillet (use one that's oven-safe).

Before placing the dough into the skillet, drizzle about 3-4 tablespoons EVOO on the bottom of the skillet. Lay the dough into the skillet, pressing gently as you work the dough up the sides so it reaches the edge of the skillet.

Fill with the carbonara filling and sprinkle the smoked mozzarella cheese and hot cherry peppers on top. Pop it into the oven to bake for 55-60 minutes, until the edges and bottom of the crust are golden brown. Serves 4-6

Rachael Ray's Cheese Oven Veggie Fries

2 tablespoons extra virgin olive oil (EVOO)
1 pound parsnips, peeled and quartered
1 cup pecans, finely chopped
3/4 cup breadcrumbs
1/2 cup grated Parmigiano Reggiano
1 cup flour
Salt and ground black pepper
1 egg
1/2 cup barbecue sauce
1/2 cup chili sauce

Pre-heat oven to 400º. On a high-sided baking sheet, drizzle 2 turns of the pan of Evoo and place in the oven to get really hot. Fill a high-sided sauté pan with about 2 inches of water and place over high heat. When simmering, cook parsnips until tender, about 4 minutes.

While the parsnips are cooking, mix the pecans, breadcrumbs and Parmigiano-Reggiano in a shallow dish, place the flour in a separate dish with salt and ground black pepper, and beat the egg in another shallow dish. When the parsnips come out of the water, let them cool.

Once the parsnips are cool enough, toss them in the seasoned flour, then in the egg and then into the pecan, breadcrumb and cheese mixture. Carefully put the parsnips onto the oiled baking sheet, and roast until tender and golden brown, about 10 minutes, tossing about halfway through. Serves 4

Rachael Ray's Honey-Mustard-Dressed Green Bean Salad

1 pound green beans, cleaned
1 tablespoon yellow mustard
3 tablespoons honey
1/4 cup cider vinegar
Salt and ground black pepper
1 cup extra virgin olive oil (EVOO)
6 scallions, sliced on bias
1 bunch radishes, sliced into thin rounds

Steam the green beans in a covered pot with half an inch of boiling water for 3-4 minutes. Cold shock them by running them under cold water and drain well.

In a large mixing bowl, mix up the mustard, honey, vinegar, salt and black pepper with a whisk. Once the ingredients are well combined, drizzle the Evoo in a slow and steady stream while continuously whisking. Add the cooked and shocked beans to the bowl with the dressing along with scallions and radishes (ask your GH for help chopping, if you need it). Toss to coat. Serves 4 to 6

Rachael Ray's Struffoli - Italian Honey Cake

2 cups water
1 cup margarine
1/4 teaspoon salt
4 cups flour, sifted
10 large eggs
16 ounces honey
Optional decorations such as: sprinkles, silver balls, candied fruits, toasted pine nuts, or anything else you like!

Pre-heat the oven to 350°. Grease two baking sheets or line them with parchment paper. Place water, margarine and salt in a large saucepan and bring to a boil. Remove from heat and let stand as the margarine melts in the hot water.

Stir in the flour and mix well. Return the saucepan to medium heat, stirring constantly, until the mixture starts to form a ball and pull away from the sides of the pan. This should take about 1 minute. Remove from the heat and let it cool in the pot.

Add the eggs to the mixture, one at a time, and beat using an electric mixture or a wooden spoon – the beating has to be vigorous to fully incorporate the eggs. When all the eggs are incorporated, put the mixture into a pastry bag and pipe tiny balls onto the pastry sheets; the balls should be the size of marbles, or just a little bigger.

If you do not have a pastry bag, you can put the dough in a sealable plastic bag and cut out one corner's tip and pipe them out that way (just make sure that your dough is cool!). Bake for about 25 minutes, or until lightly browned. Remove the balls from the oven and let cool on wire racks.

Meanwhile, in a large saucepan, heat the honey until it boils. Let it boil for 5 minutes, but don't leave the stove and be careful that it does not boil over. If it starts to boil up, lower the heat. Dip the puffs in the honey. You can throw 10-12 balls in at once. Make sure they are evenly coated in honey, then scoop them out with a slotted spoon and put them onto a plate.

Once all of the balls have been dipped and removed, you can wet your hands and start working on your artistic side. Take the balls and form them into a mound or a wreath on another clean plate. Then finish off the masterpiece with some decorative touches like sprinkles or candied fruit. Serves 10-12

Rachael Ray's Turkey Saltimbocca Roll-ups

12 pieces turkey cutlets, 2 packages
6 slices prosciutto di Parma, cut in 1/2 across the center of the ham
12 leaves whole fresh sage plus 2 tablespoons finely chopped
Extra-virgin olive oil (EVOO) for drizzling, plus 4 tablespoons, divided
Salt and pepper
2 teaspoons poultry seasoning, 2/3 palmful
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 cup dry white wine, (eyeball it)
2 cups chicken stock, divided
4 cloves garlic, chopped
1/2 teaspoon crushed red pepper flakes
1 pound crimini (baby portobello) mushrooms, wiped clean and sliced
1 can white cannellini beans (15 ounces), drained
2 tablespoons wine vinegar, white or red
1/8 pound, 3 slices, pancetta, chopped
1 medium onion, thinly sliced
1 pound triple washed spinach, stems removed and coarsely chopped
1/4 teaspoon freshly grated nutmeg, (eyeball it)

Top each turkey cutlet with half a slice of prosciutto and a whole leaf of sage. Roll up the cutlets and drizzle them with Evoo, then season with salt, pepper and poultry seasoning. Heat a large nonstick skillet over medium high heat. Add 1 tablespoon Evoo, 1 turn of the pan.

Arrange the roll-ups seam side down and cook 6 minutes on each side. Continue with the side dishes, see below, while turkey cooks. After roll-ups have cooked on both sides, transfer to a platter and reserve.

Add butter to the skillet and reduce heat to medium low. Add flour to melted butter and combine with a whisk. Whisk in wine and cook out, 30 seconds. Whisk in 1 1/2 cups of stock and form a gravy. Add remaining chopped sage to gravy, salt and pepper to taste. Slide roll-ups back into gravy and simmer over low heat until ready to serve.

For mushrooms and white beans, heat a medium skillet over medium heat. Add 2 tablespoons of Evoo, 2 turns of the pan, then add garlic, red pepper flakes and mushrooms and cook 5 minutes to deepen color.

Stir in cannelloni and season the mixture with salt and pepper, to taste. When beans heat through, a minute or 2, add the vinegar and stir in to cook out then add 1/2 cup stock to deglaze the pan. Turn off heat and serve.

For the spinach, heat a medium skillet over medium high heat. Add a tablespoon Evoo, 1 turn of the pan, then the chopped pancetta. Brown the pancetta 1 minute then add onions and cook together 5 minutes, until they are just tender and pancetta bits are crisp.

Add spinach to the pan and turn to wilt it while combining with onions. Season the spinach with nutmeg, salt and pepper. Serve 3 roll-ups in gravy with mushrooms and beans and spinach with onions alongside. Serves 4

Rachael Ray's Cran-Marnier Sauce

One 12-ounce bag whole cranberries
1 cup sugar
1/4 cup water
1 splash orange liqueur, such as Grand Marnier

In a food processor, combine cranberries, sugar, about 1/4 cup water and orange liqueur. Process until relatively smooth (there should still be some chunks in it). Serve chilled or at room temperature. Makes 2 cups

Rachael Ray's Roast Turkey Breast with Citrus Pesto and Shallot Gravy

1 cup flat leaf parsley leaves (a large handful)
6 sprigs thyme, leaves removed
2 tablespoons chives, roughly chopped
1 cup pistachio nuts, toasted
Zest of 1 orange
Zest of 1 lemon
1/2 cup extra virgin olive oil (EVOO), divided
Salt and ground black pepper
1 boneless, skin-on turkey breast (about 5 pounds)
2 pounds baby potatoes, halved
1 1/2 pounds Brussels sprouts, halved
1/2 cup grated Parmigiano Reggiano cheese
4 tablespoons butter
4 shallots, peeled and finely chopped
3 tablespoons flour
2 cups chicken stock
1/2 cup heavy cream

Pre-heat oven to 400º. In a food processor, combine the parsley leaves, thyme leaves, chives, nuts, orange and lemon zest. Process until well chopped then stream about 1/4 cup Evoo into the machine while it's working to combine everything together. Season the pesto with salt and pepper.

Loosen the skin of the turkey breast by gently working your hand between the skin and the meat. Rub the pesto under the skin, season the outside with salt and pepper and transfer to a baking sheet. Drizzle with 2 tablespoons Evoo and transfer to the oven. Roast until deep golden brown and cooked through, 45-50 minutes.

Turn the potatoes and Brussels sprouts out onto a baking sheet, drizzle with 2 tablespoons Evoo and season with salt and pepper. Place all the veggies cut-side down on the baking sheet and roast in the oven until tender, about 20 minutes. When the veggies have about 3 minutes left to roast, take them out and toss them with the grated Parmigiano Reggiano. Return them to the oven to brown up a bit.

While the turkey and veggies are roasting, place a medium saucepan over medium heat to melt the butter. Add the shallots to the pan and cook until tender, 4-5 minutes. Sprinkle the flour into the pan and cook for about 1 minute. Whisk the chicken stock and cream into the pan and simmer until thickened, 2-3 minutes. Season with salt and pepper.

To serve, slice the turkey breast and serve with the roasted veggies, shallot gravy and Cran-Marnier Sauce.

Rachael Ray's Florentine Meatball Calzones with Creamy Tomato Dipper

1 box frozen chopped spinach (10 ounces), defrosted and wrung of excess water
2 pounds ground turkey
1 small onion, half grated and half finely chopped
3 cloves garlic, finely chopped or grated, divided
2 large eggs, 1 lightly beaten
3/4 cup breadcrumbs (about 3 handfuls)
1/2 cup grated Parmigiano Reggiano cheese (about 2 handfuls)
2 cups shredded mozzarella cheese
A few grates fresh nutmeg
Salt and ground black pepper
2 tubes refrigerated pizza dough (10-ounces each)
2 tablespoons extra virgin olive oil (EVOO)
1 can crushed fire-roasted tomatoes ( 14.5-ounces)
1/4 cup basil (a handful), chopped
1/4 cup heavy cream

Pre-heat oven to 425º. In a medium-size mixing bowl, combine the spinach, ground turkey, grated onion, half of the garlic, 1 egg, breadcrumbs, Parmigiano, mozzarella, nutmeg, salt and pepper. Work the mixture together with your hands until combined and set aside.

Spread one of the pizza doughs out onto the counter. Cut in half widthwise and in thirds lengthwise, making 6 squares. Take a handful of the meat mixture (about 1/4 cup), shape into a meatball and drop it onto the corner of one of the squares. Continue in this way until there's a meatball on each square.

Brush the edges of each square with a little of the beaten egg and fold the opposite corner over to close in the meatball and make a calzone. Fold and press the edges to seal the meatball inside. Brush the tops lightly with egg. Repeat with the remaining meat and dough and arrange all of the calzones on a baking sheet. Bake until dark golden brown, about 15 minutes.

While the calzones are baking, place a medium saucepan over medium-high heat with 2 turns of the pan of Evoo, about 2 tablespoons. Add the chopped onion and remaining garlic to the pan, season with salt and pepper and cook until tender, about 5 minutes.

Add the crushed tomatoes to the pan with the basil and simmer the sauce until thickened up a bit, 2-3 minutes, turn the heat off and add the cream. Serve three calzones to each person with the spicy tomato dipping sauce alongside. Serves 4

Rachael Ray's Spiced Pork Tenderloin Wellington with Sweet Red Onion Wilted Spinach

4 tablespoons extra virgin olive oil (EVOO), divided
2 pork tenderloins, trimmed of excess fat and silver skin
Salt and ground black pepper
1 sheet frozen puff pastry, defrosted
1 cup mango chutney, such as Major Grey's
1 large red onion, cut in half, thinly sliced
1 pound spinach, woody stems removed

Pre-heat oven to 400º. Place a large skillet over medium-high heat with 2 turns of the pan of Evoo, about 2 tablespoons. Season the pork with salt and pepper and sear in the hot pan until golden brown on all sides, remove from the skillet and let cool.

While the tenderloin is searing, run your knife through the mango chutney to insure that there are no large mango pieces. Lay the puff dough down onto the countertop and cut it in half lengthwise. Divide the mango chutney between the two halves of pasty and spread out to cover it from edge to edge.

Place each seared tenderloin on the center of each chutney-coated pastry half. Roll the pastry over the tenderloin until it meets its opposite edge and pinch it closed to make a long tube shape. Pinch the short ends together to seal the tenderloin inside the pastry completely. Place the meat, seam-side down, on a baking sheet and bake in the hot oven until the dough is deep golden brown, about 25 minutes.

When the meat has about 10 minutes of baking time left, place the pan that the pork was cooked in back on the heat with 2 turns of Evoo, about 2 tablespoons. Add the onions to the pan and cook until tender, 3-4 minutes. Add as much of the spinach as you can fit in the pan, continue adding spinach as the batch in the skillet wilts down. Season with some salt and pepper and toss to combine.

With a serrated or really sharp knife, slice the Pork Wellington and serve with the wilted spinach alongside. Serves 4

Rachael Ray's Asparagus Salad

1 pound thin asparagus, washed and dried
2 tablespoons soy sauce
1 tablespoon rice wine or white vinegar
1 inch fresh gingerroot, grated
1 tablespoons dark brown sugar
2 tablespoons vegetable or canola oil
Zest of one orange
1 tablespoon sesame seeds
1/2 head of romaine lettuce, torn into small pieces, rinsed and dried
1/2 cup mandarin orange sections or one navel orange, peeled and chopped
1/2 small red onion, finely chopped

Break asparagus spears with a gentle snap to free tender tops from the tough part of the stalks. Steam in 1/4-inch simmering water, covered, 3 to 5 minutes. Rinse under cold water and drain.

Heat a nonstick skillet over medium to medium-high heat. Add soy sauce, rice or white vinegar, fresh ginger, sugar and oil. Heat to a bubble. Add asparagus and coat with dressing. Sprinkle with orange zest and sesame seeds. Serve on a warm bed of lettuce. Garnish with orange pieces and sliced red onion. Makes 4 servings

Rachael Ray's Yellow Chicken and Rice

1/2 teaspoon saffron threads (about 2 pinches)
4 cups chicken stock
1 tablespoon extra virgin olive oil (Evoo)
3 tablespoons butter, divided
8 bone-in, skin-on chicken thighs or 4 bone-in, skin-on chicken breasts, cut in half
Salt and freshly ground black pepper
1/3-1/2 cup broken spaghetti (a couple of handfuls)
1 cup long grain rice
1 medium onion, chopped
2 cloves garlic, finely chopped or grated
1 bay leaf
A pinch of cinnamon
A pinch of of turmeric
1 cup frozen peas
1/4 cup flat leaf parsley, chopped

Place a medium size pot over medium heat with the saffron and chicken stock. Bring them up to a simmer and reserve warm.

Place a large, high-sided skillet over medium-high heat with one turn of the pan of Evoo, about 1 tablespoon, and 1 tablespoon butter. Season the chicken with the salt and pepper and cook in the pan until golden brown, 4-5 minutes per side. Remove the chicken to a plate and reserve, covered with foil.

Melt the remaining 2 tablespoons butter in the pan. Add the pasta to the pan and cook until toasted and golden brown, 2-3 minutes. Add the rice to the pan, tossing to coat in the butter, along with the onion and garlic. Cook, stirring occasionally, until the veggies are tender, about 5 minutes.

Add the bay leaf, cinnamon, turmeric, saffron-infused stock and reserved chicken to the pan. Bring the liquid up to a bubble, cover the pan, then reduce the heat to medium and simmer until the chicken is cooked through and the rice is tender, 15-18 minutes. Stir in the peas and parsley, remove and discard the bay leaf, and serve. Makes 4 servings

Rachael Ray's Beet, Onion, and Orange Salad

6 whole beets, roasted or steamed, skinned, and sliced
1/2 medium red onion, peeled and thinly sliced
2 navel oranges, sectioned, peeled and diced
2 tablespoons Evoo (extra-virgin olive oil)
1 tablespoon red wine vinegar (a splash)
2 pinches sugar
A handful fresh flat-leaf parsley, finely chopped (2 to 3 tablespoons)
2 sprigs fresh oregano, finely chopped (1 tablespoon)
A few pinches coarse salt

Arrange beets and onion on a serving plate. Scatter plate with oranges. Using a fork, combine remaing ingredients in a small bowl. Pour dressing evenly over serving dish in a slow stream. Makes 4 servings

Rachael Ray's BLT Salad

1/3 cup extra virgin olive oil (Evoo), plus a drizzle
6 slices thick cut bacon, chopped
1 clove garlic, grated or minced and crushed with flat blade of a knife
1 tablespoon Dijon mustard
2 tablespoons white balsamic vinegar or white wine vinegar
Salt and freshly ground black pepper
3 tablespoons chopped chives
1 large heart romaine lettuce
1 head Traviso lettuce or radicchio
1 pint multi colored, red or yellow cherry tomatoes

Heat a drizzle of Evoo in a skillet over medium-high heat and add bacon, cook until crisp then drain on paper towels.

In a salad bowl, whisk together the garlic, mustard, vinegar and stream in Evoo to incorporate the dressing, season with salt and pepper and stir in chives. Shred lettuces and add to the bowl. Halve the cherry tomatoes and add to the bowl along with bacon. Toss salad to coat evenly with dressing and serve. Makes 4 servings

Rachael Ray's Cassoulet Stoup

1 tablespoon extra virgin olive oil (Evoo)
4 slices thick-cut bacon, chopped
1 pound chicken, pork or lamb sausage, casings removed
1 onion, chopped
2 leeks, cleaned and thinly sliced
1 carrot, peeled and chopped
3-4 cloves garlic, finely chopped or grated
6 sprigs fresh thyme, leaves removed
1 bay leaf
Salt and ground black pepper
2 tablespoons tomato paste
1/2 cup white wine
1 can white beans (15 ounces), drained
4 cups chicken stock
4 tablespoons butter
5-6 slices stale crusty bread, like a baguette
1/4 cup flat leaf parsley, chopped

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

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

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

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

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

Rachael Ray's Cheeseburger Chili Mac and Cheese

2 tablespoons extra virgin olive oil (Evoo)
1 1/2 pounds ground sirloin
1 large onion, finely chopped
2 tablespoons chili powder
Salt and freshly ground black pepper
1/2 cup ketchup
1/4 cup yellow mustard
1-2 cups beef stock (depending on how liquid-y you want it)
1 pound whole wheat elbow macaroni
1 1/2 cups shredded sharp yellow cheddar (the sharper the better!)

Pre-heat the broiler. Bring a large pot of water to a boil over high heat for the pasta. Place a medium pot over medium-high heat with two turns of the pan of Evoo, about 2 tablespoons. Add the meat to the pan and cook until golden brown, 5-6 minutes.

Add the onion and chili powder to the pan, then season with salt and pepper and cook until the onion is tender, 4-5 minutes. Add the ketchup, mustard and beef stock to the pot, bring up to a bubble and simmer until slightly thickened, 4-5 minutes.

While the chili is working, salt the boiling water and drop the pasta in the pot. Cook to al dente, according to the package directions, then drain thoroughly and return it to the pot.

Add the chili to the pot with the pasta and give everything a good toss. Transfer to a casserole dish and top with the shredded cheese. Place the casserole under the broiler to melt and brown the cheese. Serve with a simple salad alongside. Makes 4 servings

Rachael Ray's Grasshopper Brownies

Nonstick cooking spray
1 box brownie mix
2 eggs, or as many as needed for mix
4 tablespoons oil, or as much as needed for mix
1 cup chopped chocolate-mint candy, such as Andes
1 cup crushed chocolate sandwich cookies, such as Oreos

Pre-heat oven to temperature indicated on box. Line a baking pan with parchment paper or aluminum foil and spray it well with cooking spray.

Prepare mix according to package directions, stirring half of the candy into the batter. Transfer to a baking dish and sprinkle the remaining candy and crushed cookies over the top.

Bake according to package directions, until a toothpick inserted in the center comes out clean. Cool completely before cutting.

Heads up: Cutting these guys gets a lot easier if you refrigerate them once they’re cool – they’re also deliciously fudgy when served cold! Serves 4

Rachael Ray's Chicken Pot Pie

4 bone-in, skin-on chicken breasts
3 small onions, 2 cut in half, 1 chopped, divided
2 bay leaves
2 tablespoons extra virgin olive oil
1/4 pound button mushrooms, chopped
2 carrots, chopped
3 ribs celery, chopped
2 parsnips, peeled and chopped
Salt and ground black pepper
3 tablespoons butter
3 tablespoons flour
1/2 cup white wine
1 cup milk
1 cup chicken stock
5-6 sprigs fresh tarragon, leaves picked and chopped
3 tablespoons Dijon mustard
1 cup frozen peas
1 sheet puff pastry or pie dough, defrosted if frozen
1 egg, lightly beaten with a splash of water

Pre-heat oven to 375º. Place chicken, whole onion half and bay leaves in a large pot and cover with cold water. Place pot over medium-high heat and bring up to a simmer. Reduce heat to medium and simmer until chicken has cooked through, about 20 minutes. Remove chicken from pot and let cool. Reserve about 1 cup (a mugful) of the cooking liquid and then discard the remaining.

While chicken cools, place a large Dutch oven over medium-high heat with 2 turns of the pan of Evoo, about 2 tablespoons. Add chopped onion, mushrooms, carrots, celery and parsnips to the pan, season with salt and pepper, and cover. Cook, stirring occasionally, until softened, 7-8 minutes. While the veggies are cooking, remove the chicken breast meat from the bones and shred.

When the veggies are tender, scoot them over to the side of the pan and add the butter to the center of the pot. Once butter has melted, add the flour and cook for about a minute. Whisk in white wine, milk, chicken stock and reserved poaching liquid. Bring up to a simmer then add the tarragon, Dijon, peas and shredded chicken. Bring back up to a simmer, season with salt and pepper, and cook until the sauce has thickened, 2-3 minutes.

Transfer to a casserole dish and cover with the pastry dough, trimming it as needed to cover the entire surface. Make a few slits in the dough to allow steam to escape, then brush the top with the beaten egg. Bake the pot pie until the filling is bubbling and the crust is golden brown, about 30 minutes. Serve. Serves 4