Posts Tagged ‘rachael ray’

Dry-Rubbed Flank Steak Skewers with Basil Butter

Saturday, August 21st, 2010

First, I got a grill. Then, Rachael Ray dedicated a whole issue of her magazine to grilling recipes. The magazine had a great feature listing tons of grilled skewer recipes, including this one.

The dry-rub gave the steak an awesome flavor. It was slightly sweet with a smoky, spicy flavor. David grilled the skewers expertly, and we finished the steak off with a pat of basil-spiked butter. These were awesome. My mouth is watering just thinking about them.

Dry-Rubbed Flank Steak Skewers with Basil Butter
Adapted from Everyday with Rachael Ray, June/July 2010

  • 3 tablespoons softened butter
  • 2 tablespoons chopped fresh basil
  • Salt and pepper
  • 1/4 cup brown sugar
  • 2 tablespoons sweet smoked paprika
  • 2 tablespoons garlic powder
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon chili powder
  • 1 tablespoon dried basil
  • 1 tablespoon dried thyme
  • 2 teaspoons dry mustard
  • 1 1/2 pounds flank steak, cut against the grain into 16 slices
  • 16 cherry tomatoes

In a bowl, combine 3 tablespoons softened butter and 2 tablespoons chopped fresh basil; season with salt and pepper; refrigerate.

Preheat a grill to medium-high.

In a large bowl, combine 1/4 cup brown sugar, 2 tablespoons each sweet smoked paprika, garlic powder and extra-virgin olive oil, 1 tablespoon each chili powder, dried basil and dried thyme and 2 teaspoons dry mustard. Add 1 1/2 pounds flank steak, cut against the grain into 16 slices, and 16 cherry tomatoes; season with salt and pepper and toss to coat.

Thread 2 pieces of steak, ribbon-style, and 2 tomatoes onto each of eight 12-inch skewers. Cover and grill, turning once, until the steak is just cooked through, about 7 minutes. Top with the basil butter.

Note: When grilling with skewers, it’s a good idea to soak the skewers in water for 15-20 minutes before loading them up with food. Wet skewers are less likely to burn over the high heat of your grill.

Chicken Divan and Egg Noodle Bake

Monday, August 10th, 2009

This recipe is adapted from the Rachel Ray 365 No Repeats Cookbook that I got from mom for my birthday, and highlights one of the cool things about the cookbook. It’s organized around “Master Recipes,” followed by variations on the the theme. The master recipe in this case is a “Wild Cream of Mushroom Egg Noodle Bake, Hold the Canned Soup.” And if you’ve read the blog, pretty much ever, you know that we don’t do mushrooms around here.

Still, I liked the idea of ditching the canned soup and making my own. Even though, a can cream of mushroom soup is the foundation of every casserole, I’m not that big of a fan. It’s gray, and loaded with sodium and just kind of blah. Of course, cream of mushroom casserole doesn’t have much without the mushrooms, so I skipped the “master recipe” and went straight to one of the variations, a Chicken Divan casserole.

Didn’t miss the mushrooms at all, by the way.

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Chicken Divan & Egg Noodle Bake

  • 3 tablespoons extra-virgin olive oil, divided
  • 4 tablespoons butter, divided
  • 2 tablespoons all purpose flour
  • 1 cup chicken stock or broth
  • 1 cup whole milk or cream
  • 1/8 teaspoon freshly grated nutmeg
  • salt and freshly ground black pepper
  • 1 pound broccoli florets
  • 1 shallot, thinly sliced
  • 1 pound chicken tenders, diced
  • 4 slices bread, cubed
  • 1 tablespoon fresh thyme leaves, finely chopped
  • 1/3 cup dry white wine
  • 1 pound egg noodles
  • 1 to 2 tablespoons butter, softened
  • 3/4 pound Emmentaler cheese, shredded

1. Bring a large pot of salted water to a boil for the egg noodles.

2. To make the mushroom sauce: Heat a medium saucepan over medium heat. Add the olive oil and butter. When the butter is melted, sprinkle in the flour, and cook 1 minute, to cook out the raw taste. Whisk in the chicken stock, bring it all to a bubble, then stir in the milk. Reduce the heat to low and simmer. Season the sauce to taste with salt, pepper, and freshly grated nutmeg.

3. To make the casserole, heat a nonstick skillet over medium high heat. Add two tablespoons of extra virgin olive oil and the shallots. Cook for one minute, then add the chicken tender pieces and continue cooking until lightly browned and cooked through, about 6-7 minutes. Add the wine and deglaze the pan. Reduce the heat to medium low, and let the liquid cook off.

4. Meanwhile, preheat the broiler to high. While the chicken cooks, cook the egg noodles in the boiling water, until al dente. Drain the noodles and return them to the hot pot. Add the cream sauce to the pot and toss the noodles to coat in the sauce.

5. Cook the broccoli in salted boiling water for 5 minutes. Drain and reserve.

6. To make the croutons, melt 2 tablespoons of butter in nonstick skillet. Toss with the bread cubes and continue cooking, stirring frequently, until toasted all around.

7. Lightly coat a casserole dish with softened butter, then transfer the noodles & sauce to the dish and top with the chicken, broccoli, and croutons. Sprinkle with the shredded cheese, and place under the broiler until the cheese melts and is brown at the edges.

Note: This was pretty tasty. I’d probably try it again. I thought that the sauce was a touch on the thin side, and so I baked the casserole, instead of just melting the cheese under the broiler like the recipe suggested. I think the broiler would’ve been the right move, though. It got a little too dried out after baking.

Pretzel Crusted Chicken with Cheddar Cheese Sauce

Tuesday, July 21st, 2009

Pretzels and cheese…kind of a no-brainer, that one. This dish takes the salty crunch of pretzels as a breading for juicy chicken breast cutlets. The chicken’s finished with a creamy sharp cheddar cheese sauce, with a spicy note of mustard.

This was one of the first dishes to catch my eye flipping through my new Rachael Ray cookbook, 365: No Repeats.

I enjoyed cooking from this book. The recipe was easy to follow, and while I’ve heard that people take issue sometimes with the promise of a 30 minute meal, I think this chicken dish came together in about that time.

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Pretzel-Crusted Chicken Cutlets with Cheddar Cheese Sauce
Adapted from Rachael Ray’s 365: No Repeats.

  • 4 boneless, skinless chicken breasts, pounded to about 1/2 inch thin
  • 5 ounce bag of salted pretzels, any shape
  • 1 tablespoon fresh thyme leaves, chopped
  • freshly ground black pepper
  • 2 eggs
  • oil for frying
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 2 cups grated extra-sharp Cheddar cheese
  • 2 heaping tablespoons spicy mustard
  • kosher salt

1. In the bowl of your food processor (or if you don’t have a food processor, this can be done by hand in a ziploc bag), grind the pretzels into fine crumbs. Transfer the pretzels to a shallow dish or pie plate and add the thyme and cracked black pepper.

2. In a second shallow dish or pie plate, lightly beat the two eggs with a little bit of water. Working one at a time, coat the chicken breasts in the pretzel crumbs, then in the eggs, and then in the pretzels again.

3. Preheat a large skillet with 1/4 inch of vegetable oil. Add the breaded chicken breast cutlets to the hot oil and cook in a single layer about 3 or 4 minutes per side. You may need to fry the chicken in two batches to get it all to fit. When the chicken is cooked through, the juices will run clear and the breading will be evenly browned.

4. While the chicken is cooking, make the cheese sauce. In a medium sauce pan over medium heat, melt the butter and add the flour. Cook for one minute, to remove the raw taste of the flour, then whisk in the milk. Let it come to a bubble, then stir in the shredded cheese and mustard. Add salt and pepper to taste. Remove from heat.

5. Serve the fried chicken cutlets with a drizzle of cheese sauce.

Note: I liked this dish, but I screwed up and accidentally bought unsalted pretzels, which left the whole thing lacking in salt (duh!). Still, it was pretty good without the salt, and would’ve definitely been a keeper if it had been properly seasoned. Oops! I steamed some broccoli to go with the cheese sauce for David, and I suppose if you like broccoli, that was a real success. We had plenty of cheese sauce for the chicken, the broccoli, and even to dip some chips in later that weekend. :)

Maple-Mustard Roast Pork Chops with Roasted Yukon Gold Potatoes

Thursday, February 26th, 2009

This recipe is from “Everyday with Rachael Ray.” Sort of. It’s actually taken from the magazine’s “No Recipe Zone” feature, which lists ingredients and outlines a general method, but doesn’t specify quantities or procedure like a regular recipe would. This month’s article is called “Let’s Roast!” and the result is a pork roast flavored with maple syrup, mustard, and fresh herbs with roasted potatoes.

Because it was a weeknight, in real Rachael Ray style, I subbed pork loin chops for the whole pork loin to shorten the cook time. Otherwise, everything was pretty much the same. Both the pork and the potatoes turned out well. The potatoes were very tasty. The pork was good, not great, but I’ll probably give this one another chance. They suggest marinating the pork for at least an hour, but I only had time for half an hour or so. The flavor would’ve been better for sure if the pork had more time to marinate.

Maple-Mustard Roast Pork Chops with Roasted Yukon Gold Potatoes
Adapted from Every Day with Rachael Ray (February 2009)

  • 4 tablespoons extra virgin olive oil
  • 1/4 cup Dijon mustard
  • 2 tablespoons pure maple syrup
  • 2 teaspoons chopped fresh rosemary, plus 6 sprigs
  • 4 cloves of garlic, minced
  • 4 pork loin chops, 1 1/2 inch thick (About 1 1/2 pounds)
  • 4 slices bacon
  • 6 yukon gold potatoes
  • salt and pepper

1. In a ziploc bag, mix together 2 tablespoons olive oil, the mustard, maple syrup, chopped rosemary and garlic. Add the pork and turn in the mixture to coat; refrigerate for at least 1 hour or overnight.

2. Preheat the oven to 375°. Place the rosemary sprigs in the center of a roasting pan. Place the marinated pork chops on top of the rosemary. Cut the bacon slices in half and top each pork chop with two half slices.

3. Scatter the potatoes around the pork and drizzle with the remaining 2 tablespoons oil; toss to mix. Season the pork and potatoes with salt and pepper. Bake for 30-40 minutes or until pork reaches an internal temperature of 150 degrees. Let rest for 10 minutes before serving. Serve with the roasted potatoes.