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1-2 tablespoons extra-virgin olive oil (EVOO) 2 chorizo sausage links, cut in half-inch pieces 2 chicken breasts, boneless and skinless, cut into 1-inch chunks 1 large onion, chopped 3 garlic cloves, chopped 1 bay leaf Pinch of saffron, about 1 teaspoon 1/2 teaspoon turmeric 3-4 cups leftover rice, from takeout or day-old rice 1/2 cup white wine 1 cup chicken stock 1/2 pound medium-size shrimp, peeled and deveined 1/2 pound mussels, beards removed if attached 1/2 cup (about a handful) fresh flat-leaf parsley, chopped
Place a large skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Add chorizo and cook, stirring every now and then for about 3-4 minutes.
And the chicken and continue to cook for about 5 minutes or until the chicken is lightly browned. Add the onion, garlic, bay leaf and saffron, stirring frequently for about 5 minutes or until the onions get tender. Add the leftover rice and toss to combine until the rice is heated through, about 2-3 minutes.
Give the pan a shake to settle the rice evenly in the skillet then add the wine and chicken stock, and nestle in the shrimp and mussels. Cover the skillet and turn the heat down to medium.
Cook for 5-10 minutes, or until the shrimp are firm and the mussels have opened. Sprinkle with the chopped parsley and serve. -----------------------Chicken No. 14,752—Chicken in Mustard Sauce (Master Recipe) From Rachael Ray's book Rachael Ray 365: No Repeats From Kick Start Your Life! Serves 4 Printer-Friendly Version Review This Recipe "As many chicken recipes as I write, as many as other chefs have piled up in books, people still ask, 'Do you have any new chicken recipes?' Those poor birds—they can't even fly! Clearly, it's all anyone wants to eat anymore," says Rachael. Try her recipe for Chicken in Mustard Sauce. This 30-minute recipe also includes two tasty variations that work off of the same "master recipe"! INGREDIENTS 4 6-ounce boneless, skinless chicken breast halves 1 Tbsp. fresh thyme leaves, chopped (from 4 sprigs) Juice of 1 lemon Salt and freshly ground black pepper 2 Tbsp. extra-virgin olive oil (EVOO) 3/4 cup chicken stock or broth 3 super-heaping Tbsp. good quality Dijon mustard 3 super-heaping Tbsp. sour cream Season the chicken with the thyme, lemon juice, salt, and pepper. Heat a large nonstick skillet over medium-high heat with the EVOO. Add the seasoned chicken breasts and cook for 5 to 6 minutes on each side, or until cooked through. Remove the chicken from the pan and cover with the foil. Turn up the heat on the skillet to high and add the chicken stock and mustard, whisking to combine. Bring up to a boil, reduce the heat, and simmer for 3 minutes.
Whisk in the sour cream and continue to cook until slightly thickened, about 2 more minutes. Serve the sauce over the chicken and accompany with a simple salad and something to sop up the sauce, like couscous or bread. VARIATIONS: Chicken No. 14,753—Deviled Divan Add: 2 10-ounce boxes frozen broccoli spears A few pieces of lemon peel 2 tsp. hot sauce 2 cups shredded Gruyere or Swiss cheese such as Emmentaler Cook the broccoli in boiling water in a shallow pan with the lemon peel. Cook to just heat through—you want the broccoli spears to retain their bright color. Drain well. Preheat the broiler. Prepare the chicken and sauce as directed in the master recipe, adding the hot sauce to the finished sauce (to "devil" it). Place the cooked chicken breasts and broccoli in a shallow casserole and top with the deviled sauce and the cheese. Broil until the cheese is brown and bubbly. Serve with crusty bread. Chicken No. 14,7547—Chicken Bustard (in Basil-Mustard Sauce) Add: 1 small yellow onion, finely chopped 2 garlic cloves, chopped 2 rounded spoonfuls good quality prepared pesto sauce 15 to 20 fresh basil leaves, chopped or torn Prepare the chicken and sauce as in the master recipe. Once you have turned the chicken in the pan and it is starting to cook on the second side, scoot the chicken over slightly and make a little room for the onions and garlic. Cook for 6 minutes, occasionally stirring the onions and garlic. Once the chicken is cooked, remove it from the pan, leaving the onions and garlic behind. Proceed with the sauce according to the master recipe. Add the pesto and chopped basil to the fully prepared sauce and remove from the heat. Serve the sauce over the chicken. -----------Sausage and Mushroom Polenta "Lasagna" (Master Recipe) From Rachael Ray's book Rachael Ray 365: No Repeats From Kick Start Your Life! Serves 4 Printer-Friendly Version Review This Recipe
"This one could take 35 minutes; but the results taste far more time-consuming," says Rachael. Try her recipe for Sausage and Mushroom Polenta "Lasagna." This recipe also includes three variations that work off of the same "master recipe"—so you can create several distinct tastes using one simple technique! INGREDIENTS 2 Tbsp. extra-virgin olive oil (EVOO), plus more for drizzling 2 Tbsp. unsalted butter 1/2 pound bulk sweet Italian sausage 1 portobello mushroom, stem removed 1 small yellow onion, chopped 4 large garlic cloves, chopped 2 fresh rosemary sprigs, leaves stripped and finely chopped 1/2 teaspoon crushed red pepper flakes Salt and finely ground black pepper 1/2 cup chicken stock or broth Zest and juice of 1 lemon 2 cups ricotta cheese 1 egg 1/2 cup grated Parmigiano-Reggiano 1/2 cup plain breadcrumbs 1 24-ounce tube prepared polenta, plain or flavored, cut into 21 disks about 1/4-inch thick 1 cup shredded mozzarella Preheat the oven to 450°. Preheat a large skillet over medium-high heat with the 2 tablespoons of EVOO (twice around the pan) and the butter. Once the butter is melted, add the sausage, breaking it up with the back of a wooden spoon. While the sausage is starting to brown, cut the portobello mushroom in half and then thinly slice and add to the sausage. Chop and add to the pan as you go the onions, garlic and rosemary. Season the sausage and mushrooms with the red pepper flakes, salt, and pepper. Once everything is in the pan, the sausage is lightly browned, and the mushrooms and onions have wilted, add the chicken stock and lemon juice. Continue to cook over high heat until the liquids have evaporated, about 2 to 3 minutes. While the sausage and mushrooms are cooking down in the liquid, in a bowl, combine the ricotta cheese with the egg, lemon zest, Parmigiano, and the breadcrumbs. Brush an 8-inch spring form pan or an 8" x 8" baking dish with a little EVOO and place 7 disks of the polenta on the bottom of the dish. If they overlap a little that's fine; it will vary depending on what kind of dish you are using. Divide the sausage and mushroom mixture into 3 even portions. Do the same with ricotta mixture. Using the back of a spoon, spread one third of the ricotta mixture on top of the polenta. Don't make yourself crazy doing this—just mush it out over the polenta. Top the ricotta with a third of the sausage and mushrooms. Repeat the layers two more times, starting with the polenta and finishing with a sausage and mushroom layer.
Sprinkle the top with the mozzarella. Cover the baking dish with aluminum foil, transfer to the oven, and bake for 15 to 18 minutes. To make sure it is cooked through, insert a knife into the center of the dish, wait a few seconds, and then remove it. Touch the knife with your fingertips and if it is hot, the lasagna is done. Remove from the spring form (or cut loose from the baking dish) and serve. VARIATIONS: Sweet and Savory Polenta "Lasagna" Add: 1/2 cup golden raisins 1/2 cup pine nuts Prepare just as for the master recipe, adding the raisins and pine nuts at the same time you add the chicken stock and lemon juice to the sausage and onions. Sausage, Mushroom, and Olive Polenta "Lasagna" Add: 4 rounded tablespoons store-bought black or green olive tapenade. Prepare just as for the master recipe, adding the tapenade to the ricotta cheese along with the egg, lemon zest, Parmigiano, and breadcrumbs. Sausage, Mushroom, and Pesto "Lasagna" Add: 4 tablespoons store-bought good-quality pesto Prepare just as for the master recipe, adding the pesto to the ricotta cheese along with the egg, lemon zest, Parmigiano, and breadcrumbs. ----------Beef and Burgundy Recipe courtesy of Rachael Ray From the show Oprah and Rachael Ray Throw a Holiday Party Serves 8–10 Printer-Friendly Version Review This Recipe This dish, along with Chicken and Biscuits, makes for easy entertaining—get everyone in line for a stove-top buffet! INGREDIENTS 1/4 cup Extra Virgin Olive Oil (EVOO), 4 turns of the pan 2 1/2 to 3 pounds lean sirloin, cut into large bite size pieces 3 tablespoons flour, plus some for dredging Coarse salt and black pepper
1/2 pound good quality bacon, chopped 2 large carrots, peeled and chopped 1 large onion, peeled and chopped 1 bay leaf, fresh or dried 2 tablespoons, 5 or 6 sprigs, fresh thyme, chopped One bottle good quality French Burgundy Wine 2 cups beef stock 5 tablespoons butter, divided 1 cup frozen pearl onions 1 rounded tablespoon sugar 1/2 pound white mushrooms, halved 1 tablespoon fresh orange zest 1 tablespoon fresh lemon zest 1/4 cup flat leaf parsley, a generous handful 2 packages Near East original rice pilaf (to prepare to package directions you will need water or chicken broth as liquid and 2 additional tablespoons of either butter or EVOO, your choice) 1/2 cup smoked almonds Preheat oven to 375°F. In a heavy bottom pot with a tight fitting lid that can transfer to the oven heat EVOO, 4 turns of the pan, over medium high—high heat until very hot and oil ripples. Dredge beef in flour, shaking off excess and add to hot pan. Season meat with salt and pepper and remove from pan. Working in two batches to prevent overcrowding, brown meat evenly on all sides, about 5 minutes per batch. Remove meat to the plate. Add chopped bacon to the pot. Render bacon 3 to 5 minutes until it begins to crisp. Add carrots, chopped onions and bay leaf. Season with salt and pepper. Cook vegetables 5 minutes until they begin to soften. Add beef back to pot. Add fresh thyme. Pour in burgundy wine and beef stock to cover meat. Cover pot, transfer to oven, and cook 90 minutes. While meat cooks, in a small skillet over medium heat, melt 3 tablespoons of butter. Add 3 tablespoons of flour and whisk a minute or two to form a roux. Transfer to small dish and reserve. Return pan to heat and add 1 tablespoon butter. When butter melts add pearl onions to pan. Sprinkle with sugar and add a little salt. Allow onions to cook until evenly caramelized, light brown, and glazed all over, 10 to 12 minutes. Transfer onions to a small dish, wipe pan clean and return to heat. Melt 1 tablespoon of butter and add mushroom caps and cook until mushrooms are lightly browned and tender about 10 minutes. Add all citrus zest to mushrooms and season with salt and pepper. Turn pan off and reserve. 20 minutes before meat comes out of the oven make a double-batch of rice. When rice is done fluff with fork and stir in almonds. Remove beef from oven and remove lid. Place over medium heat on stove top. Whisk your roux into the Beef and Burgundy to thicken gravy. Add mushrooms and pearl onions to pan and stir. Remove bay leaf. Garnish meat and rice with parsley. Serve directly from the pot.
www.rachaelrayshow.com. -------------Chicken and Biscuits Recipe courtesy of Rachael Ray From the show Oprah and Rachael Ray Throw a Holiday Party Serves 8 Printer-Friendly Version Review This Recipe This dish, along with Beef and Burgundy, makes for easy entertaining—get everyone in line for a stove-top buffet! INGREDIENTS 2 quarts chicken stock 2 1/2 pounds boneless, skinless chicken breast 5 tablespoons butter, divided 2 tablespoons Extra Virgin Olive Oil (EVOO), 2 turns of the pan 2 large carrots, peeled and sliced into half inch thick discs 1 large onion peeled and chopped 4 ribs of celery from the heart chopped 2 large russet potatoes, peeled and chopped Coarse salt and black pepper 1 bay leaf, fresh or dried 1 cup frozen green peas 1/4 cup fresh flat leaf parsley chopped, a generous handful 3 tablespoons, a generous handful, chopped fresh dill 2 tubes, any brand or variety, store bought, bake off biscuits A few pinches cayenne pepper Heat chicken stock to a boil in a deep skillet or pot. Add chicken breasts and poach at a gentle simmer until cooked through about 10 to 12 minutes. Remove chicken, cut into bite size pieces and reserve. Heat a large deep pot over medium heat. Add 2 tablespoons butter plus 2 tablespoons EVOO, 2 turns of the pan. When butter melts into oil add all chopped vegetables. Season with salt and pepper, add bay leaf, cook vegetables 10 minutes until they begin to become tender. Do not brown vegetables; you just want to sweat them out a bit. While vegetables are working, over small skillet over medium heat, melt 3 tablespoons butter, whisk in flour, and cook a few minutes to form a roux. Remove and reserve. To the vegetables add the chicken and stock that you cooked the chicken in, pouring stock through a strainer to remove any by-products from poaching the chicken. Whisk roux into your completed chicken and vegetable mixture. Simmer until vegetables are tender and sauce thickens, about 20 minutes.
While chicken works, bake off biscuits to package directions, sprinkle the tops of each biscuit with a little bit of cayenne pepper just before they go in the oven. When ready to serve, stir peas, dill and parsley into chicken. Split biscuits and place in bottom of shallow bowls and ladle chicken on top. ---Individual Beef Wellingtons with Broiled Plum Tomatoes and Steamed Broccoli Spears Created by Rachael Ray From the show The Dog Whisperer Helps Oprah and Stedman Serves 4 Printer-Friendly Version Review This Recipe Rachael Ray says everybody can go gourmet with a fancy, 30-minute beef Wellington. A store-bought puff pastry turns this complicated recipe into one that's quick, easy and elegant! INGREDIENTS 1 Tbsp. extra-virgin olive oil (once around the pan), plus some for drizzling 1 Tbsp. butter 1 large shallot, chopped 1/2 pound button mushrooms and stems, cleaned and finely chopped or processed 4 sprigs fresh thyme, finely chopped (about 1 Tbsp.) or 1 tsp. dried thyme Salt and freshly ground black pepper, to taste 2 Tbsp. dry sherry (2 splashes) 4 tournedos, filet mignon steaks (1-inch thick) 8 ounces mousse paté (available in specialty cheese and appetizer cases) 1 sheet frozen prepared puff pastry, 11x17 inches, defrosted 1 egg, beaten with a splash of water 4 plum tomatoes 1 large head broccoli, trimmed and sliced into spears Preheat oven to 425°F. Heat a small skillet over medium heat. Add oil and butter, shallots, chopped mushrooms and thyme. Season with salt and pepper and sauté, 5 minutes. Add sherry and let the liquid evaporate. Remove mushrooms from heat. In a nonstick skillet over high heat, sear meat 2 minutes on each side in a drizzle of oil. Remove skillet from the heat and season meat with salt and pepper. Cut paté into 4 pieces, 2 ounces each. Spread the puff pastry sheet out onto a cookie sheet covered with parchment paper. Quarter the dough with a sharp knife. On each rectangle of dough, place 1/4 of the cooked mushrooms. Top mushrooms with 2 ounces paté and 1 tournedo of beef. Wrap dough up and over the meat, trim excess dough, and seal the dough with egg wash, using a pastry brush.
Leftover dough bits may be used to decorate the tops of your Wellingtons. Turn the wrapped Wellingtons over and cover with egg wash. Bake 10 minutes or until golden. Let stand 5 minutes, then serve. Preheat broiler to high. Split plum tomatoes in half lengthwise. Drizzle with olive oil and salt and pepper. Broil 5 minutes, then transfer to a serving dish. Steam broccoli spears in 1 inch simmering salted water, covered, for 5 to 6 minutes, or until just tender. Transfer to a serving plate and serve alongside Wellingtons. -----------Paella Burgers and Spanish Succotash Created by Rachael Ray From the show The Dog Whisperer Helps Oprah and Stedman Serves 4 Printer-Friendly Version Review This Recipe It's one of Rachael Ray's 30-minute meals—and she thinks it is "yum-o!" Watch her prepare this super-simple, super-tasty meal! INGREDIENTS 1 1/2 pounds ground chicken breast 1/4 cup, a generous handful, flat leaf parsley, chopped 4 cloves garlic, finely chopped, divided 1/2 small yellow skinned onion, finely chopped 2 tsp. sweet paprika, a palmful 4 tsp. hot sauce, divided 2 lemons, zest and juice 2 Tbsp. grill seasoning, such as Montreal Steak Seasoning by McCormick, divided EVOO—extra virgin olive oil—for drizzling, plus 1/4 cup (eyeball it) 1/2 pound chorizo, peeled from casing, cut on an angle 1/2 inch thick* 1 jar 14–16 ounces, Piquillo peppers or roasted red peppers, drained well Salt to taste 4 jumbo shrimp or prawns, 8 count per pound, peeled and deveined and butterflied* 1 tsp. ground cumin, 1/3 palmful 1 can garbanzo beans, 15 ounces, drained 3–4 small ears fresh corn, kernels cut off or, 1 box 10 ounces frozen corn, defrosted 1 small red onion, peeled and finely chopped 2 Tbsp. chopped cilantro, a palmful 1/4 cup drained chopped salad olives or Spanish olives with pimientos 4 Portuguese rolls (slightly sweet rectangular crusty rolls), split—any crusty bread or roll of choice may also be subbed here 2 cups chopped romaine lettuce Preheat a large grill pan, griddle or nonstick skillet over medium-high to high heat.
Place chicken in a bowl. Add chopped parsley, 3 cloves of the chopped garlic, onions, paprika, 2 teaspoons of hot sauce (eyeball it), the zest of 1 lemon and a palmful of grill seasoning to the bowl. Drizzle some EVOO over the chicken, then mix the meat to combine. Score the meat into 4 potions and form patties 1 inch thick. Wash up and add the patties to the hot pan or grill. Cook 5 minutes on each side. Place the chorizo above or along side burgers. Cook the sausage just a minute or 2 on each side. It is already fully cooked; you're just crisping the edges and heating it through. Remove crisped chorizo slices and reserve. Grind the peppers in a food processor to form a pepper paste. Season peppers with a little salt to taste, if necessary, and reserve. Dress shrimp with lemon zest, the juice of 1/2 lemon, EVOO and grill seasoning. Grill the butterflied shrimp or prawns along side the burgers, 2 minutes on each side, press them down to keep them from curling up by using a plate or small skillet weighted down by something heavy from your pantry, like canned good. You can also press the shrimp in a sandwich maker or panini press if you have one. In a medium bowl, combine remaining 2 teaspoons hot sauce, cumin, remaining 1 clove chopped garlic, the juice of 1 whole zested lemon, about 1/4 cup EVOO. To the dressing, add the garbanzo beans, corn, red onions, cilantro and olives. Toss the salad to coat and season with salt and pepper, to your taste. br> Remove meat and shrimp to a plate and char rolls if you like them crunchy or, press them in a sandwich maker. If the rolls are fresh and super crusty already, just split them open. Add chopped lettuce to roll bottoms then top with chorizo, chicken patty and shrimp. Slather the bun top with ground peppers and set in place. Serve succotash along side. • To butterfly the shrimp, cut into and across but not all the way through then spread the meat, like wings. For the shrimp, cut along the devein incision, then spread it open.
---------Seafood Paella Chloe Osbourne From Every Day with Rachael Ray October - 2006 FOUR SERVINGS Prep Time: 15 min Cook Time: 25 min Two 14-ounce cans chicken broth 2 pinches saffron 3 tablespoons extra-virgin olive oil 1 small onion, chopped
1 red bell pepper, cut into 1/4-inch-wide strips Salt and freshly ground pepper 1 tomato, seeded and diced 1 garlic clove, finely chopped 2 cups Valencia rice, such as Goya brand 12 ounces chorizo, cut diagonally into 1/2-inch-thick slices 8 large shrimp (about 4 ounces), peeled and deveined, tails left intact 12 mussels, scrubbed and debearded 1/2 pound squid, cut into 1/4-inch rings 1/4 cup frozen peas 1 lemon, cut into wedges 2 tablespoons chopped parsley 1. In a small saucepan, bring the broth to a boil and stir in the saffron. Reduce the heat to low and simmer. 2. Meanwhile, heat the olive oil in a large skillet over medium heat, add the onion and bell pepper and cook until just softened, about 5 minutes. Season with salt and pepper, stir in the tomato and garlic and cook for 3 minutes. Stir in the rice and the simmering broth; scatter the chorizo on top. Bring to a boil and season with salt and pepper. Reduce the heat to low and loosely cover the pan with foil. Simmer for 10 minutes. 3. Scatter the shrimp, mussels and squid on the rice, cover and cook until the rice is tender and the seafood is cooked through, 15 to 20 minutes. Stir in the peas during the last 5 minutes of cooking. Remove the paella from the heat and let rest for 5 minutes. Garnish with the lemon wedges and parsley.
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