Saturdays with Rachael Ray: Chicken Bacon Ranch Chili

Ohhh, man, do I have a delicious recipe to share this week.

This chili was inspired by two Rachael Ray recipes -- this one and this one. Rachael shared the turkey version on a recent episode of 30 Minute Meals, and I immediately knew I'd be making it. When I checked her website a few days later, I found the chicken version. And that's when my wheels really started turning.

What goes perfectly with chicken and ranch dressing? That's right. Bacon. It's just one of those magical flavor combinations for me. Mix 'em all up together in a pot of spicy chili, and it's bound to be delicious.

I'm no stranger to putting ranch dressing in chili. Back in the day, when I was a waitress at the Waffle House (Have I ever told you about that experience? Remind me to do that sometime.), I used to put ranch dressing in my chili all the time. Both of Rachael's versions were white(ish) chilis, but I knew I wanted mine to have some tomatoes in it to echo the chili-ranch combo I used to love so much. So I added some. 

Rachael used poblanos, I used jalapenos. Rachael used ground chicken (or turkey), I used chopped chicken breast. Rachael used a combination of herbs and sour cream for her dressing, I used store-bought drizzled over the top (and added a packet of dry ranch, too, to up the flavor). And then, you guys, in what was possibly one of my most brilliant moves of all time, I topped the chili with a pile of tortilla strips that I fried in bacon grease. Have you lost all respect for me? I don't care, it was amazing. The bacon added such a great richness to the chili, which paired perfectly with the spice and the creamy, cool dressing.

Definitely, definitely try this chili. We loved it, and I'll make it again for sure. And be sure to check out Taste and Tell's Saturdays with Rachael Ray!

Chicken Bacon Ranch Chili

heavily adapted from Rachael Ray

1/2 pound bacon, cut into small pieces

1 pound chicken breasts, cut into small chunks

1 large onion, chopped

3 cloves garlic, minced

2 jalapenos, seeded and minced

1 tablespoon chili powder

1/2 tablespoon cumin

1 packet dry ranch dressing mix

Salt and pepper to taste

2 cups chicken stock

1 14-ounce can crushed tomatoes

1 can white beans (Great Northern or cannelini), drained and rinsed

Ranch dressing

Shredded cheddar cheese

Flour tortillas

1. In a Dutch oven, cook bacon until crispy; set aside on paper towels to drain. Remove all but 1 tablespoon of bacon grease from the skillet and reserve.

2. To Dutch oven, add chicken and cook over medium-high heat until browned and nearly cooked through. Stir in onion, garlic, and jalapeno; cook until vegetables are slightly softened. Season with chili powder, cumin, ranch dressing mix, and salt and pepper. 

3. Add chicken stock and, with a wooden spoon, release the browned bits from the bottom of the pan. Stir in tomatoes, beans and reserved bacon and simmer over medium-low heat until heated through, bubbly, and slightly thickened.

4. While chili is cooking, heat reserved bacon grease in a shallow skillet over moderate heat. Add flour tortillas, one at a time, and cook until browned and crispy. Set aside on paper towels to drain. Cut tortillas into strips.

5. To assemble chili, ladle into bowls. Top with a sprinkling of shredded cheese, a pile of tortilla strips, and a generous drizzle of ranch dressing.

Saturdays with Rachael Ray: Mac and Cheese Suiza

This mac and cheese can really be described in one word: YUM. It. is. delicious. It takes all the flavors of enchiladas suizas and combines them with macaroni and cheese. Rachael Ray really is the master of dishes that combine two well-loved meals into one, but she’s outdone herself this time. This macaroni and cheese skyrocketed right to the top of my favorites list – and you know I’ve tried quite a few versions.

Joe liked this too, although not quite as much as I did. He said it wasn’t “cheesy enough.” This sort of boggled my mind, actually, considering that it contains three cups of cheese. The only thing I can think of is that the Swiss I bought was too mild, and that in combination with the mild Monterey jack didn’t add enough cheesy flavor for him. I thought it was pretty perfect, myself.

I replaced the tomatillos in the original recipe with jarred salsa verde, since tomatillos aren’t readily available in my supermarket. It was a fine substitution, and wasn’t nearly as much work as husking the tomatillos would have been. I’ll absolutely make this again.

Be sure to check out Taste and Tell’s Saturdays with Rachael Ray for more awesome recipes! (This week Deborah made the chicken sandwiches I wrote about a couple of weeks ago. You really must try those!)

Mac and Cheese Suiza
adapted from Every Day with Rachael Ray

Salt
1 pound short pasta
1 16-ounce jar salsa verde
1 tablespoon extra-virgin olive oil
1 onion, chopped
2 cloves garlic, grated
2 teaspoons honey
1 teaspoon cumin
1/3 cup finely chopped cilantro
Juice of 1 lime
3 tablespoons butter
3 tablespoons flour
3 cups milk
Pepper
1 cup shredded Swiss cheese
1 cup shredded monterey jack cheese
2 cups crushed tortilla chips
1 cup shredded pepper jack cheese
1 cup sour cream

1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, then return to the pot.

2. While the pasta is working, in a medium saucepan, heat the oil over medium-high heat. Add the onion and garlic and cook for 5 minutes. Stir in the salsa verde, honey and cumin; season with salt. Simmer over low heat for 10 minutes. Stir in the cilantro and lime juice.

3. In a medium saucepan, melt the butter over medium heat. Whisk in the flour for 1 minute, then whisk in the milk; season with salt and pepper. Bring to a simmer and cook, stirring, until thickened, about 5 minutes. Stir in the Swiss and Monterey jack cheeses.

4. Preheat a broiler. Add the cheese sauce to the pasta and toss. Spread half of the pasta in a 9- x 13-inch baking dish and top with half of the salsa verde sauce; repeat the layers. Sprinkle the chips and pepper jack cheese on top. Broil until browned, 3 to 5 minutes. Serve with the sour cream.

Saturdays with Rachael Ray: Nut and Honey Smoothie

My sons and I have smoothies as part of our breakfast almost every weekday morning. They’re such a perfect breakfast for us. They’re portable and healthy and I can sneak extra nutrition into them without the boys ever knowing the difference (some things I’ve tried with success, FYI: spinach, shredded zucchini, and cooked cooled carrots). I’m always on the lookout for new recipes, so when I saw this smoothie in an older issue of Rachael’s magazine, I was all over it. Andrew and Will are peanut butter fanatics, so I knew this would be right up their alley.

To me, a smoothie just isn’t a smoothie without yogurt in it. I realize I may be alone in my thinking here, but I always, always put yogurt in my smoothies. So I add a container of low-fat vanilla yogurt to these, and I love the texture and flavor it adds. I also use a combination of almonds and peanuts instead of just almonds. The boys go nuts for these smoothies – Andrew calls them “peanut butter sandwich smoothies,” which is super cute – and I’ve made them countless times now. I toast the nuts the night before and whip up the smoothies quickly before we head out the door in the morning. I’ve also added a banana to them, which is really good.

You probably have all the ingredients on hand for these already, so give them a shot! And be sure to check out Taste and Tell’s Saturdays with Rachael Ray for more great recipes!

Nut and Honey Smoothie
adapted from Every Day with Rachael Ray

1/4 cup sliced almonds, toasted
1/4 cup honey-roasted peanuts, toasted
1 6-ounce container low-fat vanilla yogurt
1/4 cup creamy peanut butter
4 tablespoons honey
1 1/2 cups ice cubes
A few splashes of milk

Using a blender, mix the almonds, peanuts, yogurt, peanut butter and honey on high speed until smooth, about 1 minute. Add the ice cubes and blend until slushy, about 15 seconds. Add a few splashes of milk if smoothie is too thick.

Saturdays with Rachael Ray: Peach Pecan Chicken Sandwiches with Jalapeño Mayonnaise

 

I will admit that I am a person given to hyperbole; however, I assure you that this is not one of those times. What I’m about to tell you is completely and totally true. Honestly, hands-down, without question: This is the best chicken sandwich I have ever made at home. And it’s my new favorite chicken sandwich EVER.

There is something about this combination of flavors that is just so incredibly good. This sandwich hits every single flavor note: the savory, crunchy, nutty chicken, the sweet, soft peach, the spicy jalapeño, and the cool, creamy, tangy mayonnaise. It's such a perfect balance of flavors and textures. We ate these sandwiches a week ago, and Joe is still talking about how delicious they were. That's the sign of a truly delicious meal in our house -- he can be hard to impress at times. :)

Try these sandwiches, and don't forget to check out Taste and Tell's Saturdays with Rachael Ray!

Peach Pecan Chicken Sandwiches with Jalapeño Mayonnaise

adapted from Every Day with Rachael Ray

4 chicken breast cutlets 

1 cup buttermilk 

1/2 cup mayonnaise 

1 jalapeño, seeded and finely chopped

Splash of red wine vinegar  

1/2 cup pecans, finely ground 

1/2 cup panko bread crumbs 

1/2 cup canola oil 

4 rolls, split and toasted

1 peach, thinly sliced

1. In a medium bowl, combine the chicken and buttermilk. In a small bowl, stir together the mayonnaise, jalapeño, and vinegar.

2. In a shallow bowl, combine the pecans and panko bread crumbs. Working with one piece at a time, remove the chicken cutlets from the buttermilk, letting the excess drip off, and coat with the pecan mixture.

3. In a large skillet, heat the canola oil over medium heat. Add the cutlets and cook, turning once, until golden-brown, about 2 minutes on each side or until cooked through. Drain on paper towels. Slice chicken, if desired.

4. Spread the jalapeño mayonnaise on the cut sides of each toasted roll. Top with the chicken and peach slices.

Saturdays with Rachael Ray: Monkey Bread Muffins

I'm so glad I'm posting this recipe on a Saturday, because that gives you the perfect opportunity to make these for breakfast tomorrow morning. And believe me, you absolutely should make them. They're so delicious, and perfect with a cup of coffee.

I thought these monkey bread muffins were such a clever idea. They have all the same flavors as traditional monkey bread, but they seem much more accessible than the traditional version since they're baked in muffin cups. The one problem I had with these was a pretty obvious one: They stuck to the pan. So if you make them, just be sure you're really generous with the cooking spray.

Spicy, sweet, toasty and warm -- these are the perfect breakfast treat.

Don't forget to check out Taste and Tell's Saturdays with Rachael Ray for more delicious recipes!

Monkey Bread Muffins

from Every Day with Rachael Ray

1 1/2 sticks (6 ounces) unsalted butter, chilled 

3 tablespoons maple syrup 

1/3 cup plus 2 tablespoons granulated sugar 

1/3 cup brown sugar 

1 tablespoon ground cinnamon 

2 cups flour

1 tablespoon baking powder 

1/2 teaspoon salt 

3/4 cup buttermilk, chilled

1. Position a rack in the bottom third of the oven and preheat to 425 degrees. In a small bowl, microwave 4 tablespoons butter and the maple syrup at high power until melted, 30 seconds; stir. In a small bowl, stir together 1/3 cup granulated sugar, the brown sugar and the cinnamon. 

2. In a food processor, combine the flour, baking powder, the remaining 2 tablespoons granulated sugar and the salt; pulse to combine. Cut the remaining 1 stick chilled butter into small pieces and pulse with the flour mixture until coarse crumbs form. Pulse in the buttermilk until the dough just comes together. Transfer to a lightly floured work surface; pat into a 10-inch square (the dough will be sticky). Quarter the dough, then cut each quarter into 16 equal pieces; roll into balls.

3. Dip each ball in the maple butter, then coat with the sugar mixture. Place 5 to 6 coated balls into each muffin cup and press to compact.

4. Bake until cooked through and golden, 15 to 17 minutes (tent with foil if the tops darken too quickly). Transfer the muffin pan to a rack and cool for 10 minutes. Using a knife, loosen the sides of the monkey bread; invert onto a platter, then turn right side up. Serve warm.

Saturdays with Rachael Ray: Cheeseburgers with Caramelized Onion and Bacon Jam

I think it’s pretty clear by now how much I love a good burger, right? And also how much I love bacon? I thought so. I’m sure you can imagine how excited I was when I came across this recipe in an old issue of Every Day with Rachael Ray. I thought about it for weeks before I put it on our menu, and then I just couldn’t wait any longer. I had to have it. And it certainly didn’t disappoint!

This particular burger is right up there with my favorite burgers ever. The combination of the sauce and the jam on top of the burgers is just so perfect. The Dijon mustard gives the meat itself really delicious flavor, and makes them so juicy too.

The only thing I changed about the recipe was the cooking method. I fried the bacon in a skillet, then drained off most of the grease and cooked the burgers in what remained. It added a smoky dimension of flavor to the burgers themselves that was really delicious. This burger won the People’s Choice award at one of Rachael’s Burger Bashes, and I can definitely see why. It’s amazing.

Be sure to check out Taste and Tell’s Saturdays with Rachael Ray for more delicious recipes!

Cheeseburgers with Caramelized Onion and Bacon Jam
slightly adapted from Every Day with Rachael Ray

1/4 cup ketchup
1/4 cup mayonnaise
1 teaspoon red wine vinegar
1 teaspoon Worcestershire sauce
Salt and pepper
6 slices bacon, chopped
3 tablespoons butter
1 tablespoon vegetable oil
1 large white onion, chopped (2 cups)
1 1/3 pounds ground beef chuck
1/4 cup Dijon mustard
4 slices American cheese
4 rolls, split and toasted
4 dill pickles, shaved into ribbons

1. In a small bowl, combine the ketchup, mayonnaise, vinegar and Worcestershire sauce; season with salt and pepper.

2. Add bacon to a large skillet and cook to desired crispness. Drain on paper towels. Drain all but about 1 tablespoon of bacon drippings from skillet; reserve skillet.

3. Meanwhile, in a large skillet or Dutch oven, heat the butter and oil over medium heat. Add the onion and cook, stirring occasionally, until softened and golden-brown, 15 to 20 minutes; season with salt and pepper. Stir in the bacon.

4. While the onions are cooking, in a large bowl, combine the ground beef and mustard; season with salt and pepper. Shape into 4 patties. Add to the reserved skillet you used for the bacon and cook to desired doneness. During the last 2 minutes of cooking, top each patty with a cheese slice.

5. Place each patty on a roll bottom, then top with some of the onion and bacon jam, the ketchup-mayo sauce, pickles and a roll top.

Saturdays with Rachael Ray: Honey-Lime Chicken Salad with Poblano Buttermilk Ranch Dressing

 

Although this recipe definitely originated from a Rachael Ray recipe, I should mention that I changed it. A lot. A few of the comments in the recipe reviews said that this salad needed another flavor, so I definitely gave it another flavor. Or five more. I don’t think Rachael would be too mad at me for it. (Well...she might be mad at me for using ranch dressing mix. Sorry, Rach.)

We loved this salad. The dressing was amazing, and was definitely the star of this salad. The grilled poblano peppers added such a wonderful smoky, spicy flavor, and the buttermilk and sour cream made it so creamy. And I have to give my husband a pat on the back, because he grilled the chicken perfectly. It was tender but perfectly charred, and it had wonderful flavor (for which I’ll pat myself on the back, because I made the marinade).

This salad is perfect for summer, because nearly all of the work is done outside. I used croutons as the crunchy element because they’re what I had on hand, but next time I’ll use crushed tortilla chips instead. This recipe is a keeper for sure!

Be sure to check out Taste and Tell’s Saturdays with Rachael Ray for more great recipes!

Honey-Lime Chicken Salad with Poblano Buttermilk Ranch Dressing
adapted from Everyday with Rachael Ray

Juice of 2 limes
1 tablespoon honey
2 skinless, boneless chicken breasts (about 1 pound)
Salt and pepper
2 poblano chiles, halved and seeded
1 sweet onion, thickly sliced
1/2 cup buttermilk
1/2 cup sour cream
1 tablespoon ranch dressing mix
1 large head romaine lettuce, torn into bite-size pieces
Shredded pepper-jack cheese
Croutons or crushed tortilla chips

1. Preheat a grill or grill pan to medium. In a shallow bowl, pour all but 2 teaspoons of the lime juice over the chicken. Add 1 tablespoon olive oil and the honey and turn to coat; season with salt and black pepper. Cover and let marinate at room temperature for 15 minutes.

2. Meanwhile, in a large bowl, toss the chiles and onion with 2 tablespoons olive oil; season with salt and black pepper. Transfer the chiles to the grill and tent with foil. Grill, turning occasionally, until softened, 10 to 15 minutes. Transfer to a large bowl, cover and let stand for 15 minutes. Meanwhile, grill the chicken and the onion, turning once, 5 to 6 minutes on each side; let cool.

3. Peel the chiles and remove seeds. Using a food processor or blender, puree the chiles with the buttermilk, sour cream, ranch dressing mix and the remaining 2 teaspoons lime juice; season with salt and black pepper.

4. Slice the chicken and serve on top of the romaine. Add the onions, cheese, croutons or tortilla chips, and dressing to each serving.

Saturdays with Rachael Ray: Egg Tostada Frittata

Some recipes I see and I just think to myself, “I have to make that as soon as possible.” That’s how I felt when I saw Rachael Ray make this dish on a recent episode of 30 Minute Meals. My family’s love of Mexican food is no secret, and we love having breakfast-for-dinner, so this egg tostada frittata was right up our alley.

This dish definitely did not disappoint. It came together quickly and tasted absolutely delicious – spicy and cheesy and salty. I loved the refried beans on top; they added tons of flavor and texture. I made some changes to Rachael’s recipe (skipped the homemade salsa and lettuce; used green chiles instead of Fresnos and Fritos for the tostada element because I had them on hand), and this turned out exactly like I was hoping. This will be a go-to weeknight dinner for us from now on, I can promise you that!

Check out Taste and Tell's Saturdays with Rachael Ray for more great recipes!

Egg Tostada Frittata
adapted from 30 Minute Meals

1 tablespoon extra-virgin olive oil
8 slices bacon, finely diced
1 large yellow onion, finely chopped
1 4-ounce jar chopped green chilies, drained
10 large eggs
1 tablespoon hot sauce
Freshly ground black pepper
3 to 4 handfuls Fritos or other tortilla chips
1 can refried beans
1 cup shredded pepper-jack cheese
1 cup shredded sharp cheddar cheese
Salsa and sour cream for serving, if desired

1. Preheat a 10 to 12-inch nonstick skillet over medium heat with extra-virgin olive oil. Also preheat the broiler with the rack positioned in the middle of the oven.

2. To the hot oil add the bacon and render, about 2 to 3 minutes. Add the onions and chilies and cook about 4 to 5 minutes to soften them.

3. Beat the eggs with the hot sauce, salt, and pepper. Lightly crush the Fritos and add them to the pan, pour the eggs overtop, and stir to combine. Settle the eggs and lightly brown them, then transfer the pan to the center of the oven and broil the eggs for 6 to 7 minutes, or until lightly golden.

4. Meanwhile, in a small saucepan over medium heat, heat the refried beans with a splash of water to thin them out.

5. Remove the eggs from the oven and spread the refried beans overtop, stopping 1-inch from the edge all around. Top with shredded cheese and return to the oven for 1 to 2 more minutes to melt the cheese. Remove from oven and serve with salsa and sour cream, if desired.

Saturdays with Rachael Ray: Sloppy Cubanos

One of my favorite things about Rachael Ray is her ability to take a classic dish and make it in a completely new way. She seems particularly fond of reinventing the classics into macaroni and cheese or sloppy joes, and my list of these types of her recipes that I want to try is about a mile long. When I stumbled across her recipe for sloppy Cubanos, I had to make them immediately. The traditional Cuban sandwich is one of our very favorites, so I was eager to see how it would taste in sloppy joe form.

These were delicious! They really did echo all the flavors of a traditional Cuban. I made some modifications (because I always make modifications), and I was very happy with the end result. I’ll definitely make these again. I only had shredded Swiss cheese on hand, but I’ll definitely use the slices next time. And the pickles are a must – don’t skip them!

For more great Rachael Ray recipes, be sure to check out Taste and Tell's Saturdays with Rachael Ray!

Sloppy Cubanos
adapted from Everyday with Rachael Ray

1 tablespoon extra-virgin olive oil
1 cup diced ham
1 pound ground pork
1 onion, finely chopped
2 cloves garlic, grated or finely chopped
2 teaspoons paprika
2 teaspoons ground coriander
1 teaspoon allspice
Salt and pepper
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
Grated peel and juice of 1 lime
1 cup chicken broth
One 8-ounce can tomato sauce
1 tablespoon mustard
4 rolls, split
4 deli slices Swiss cheese
3 to 4 large dill or half-sour pickles, chopped

1. In a large skillet, heat the olive oil over medium-high heat. Add the pork and cook, crumbling it with a spoon, until browned, 3 to 4 minutes.

2. Stir in the ham, onion, garlic, paprika, coriander and allspice; season with salt and pepper to taste and cook for 5 minutes.

3. Add the brown sugar, Worcestershire sauce, lime peel and lime juice and mix well; stir in the chicken broth, tomato sauce and mustard and simmer for a couple of minutes.

4. Lightly toast the rolls under the broiler. Pile the meat mixture onto the roll bottoms. Cover with the Swiss cheese and broil until melted, about 30 seconds. Scatter the pickles on the sandwiches and cover with the roll tops.

Saturdays with Rachael Ray: Bacon and Egg Quesadillas

I mentioned in a previous post that I've spent some time lately clearing out my magazine collection. I've been going through old magazines clipping the recipes that I want to keep, and recycling whatever I don't. The first magazine I tackled was Everyday with Rachael Ray -- the subscription I've had the longest. It was pretty time-consuming to clip the recipes I wanted to keep, because there were so many of them! This particular recipe for bacon and egg quesadillas actually appeared in two issues of the magazine, so I knew it must be good!

IT WAS. These quesadillas are a new family favorite for sure, and Joe loved them so much that he didn't even mind when I made them three times in one week. If you know me, you know it's unheard of for me to make a recipe twice in the same month, let alone three times in a week!

There's really nothing not to love about these quesadillas. They're such a fun new twist on bacon and eggs. I love that the eggs are only cooked to over-easy, so the yolks are still soft when you bite into them. I also love that the quesadillas are crisped in bacon grease -- it's not very healthy, sure, but it makes them so perfectly crisp and adds a ton of flavor too. Joe topped his with hot sauce for a little more heat, and I topped mine with sour cream. You could also serve them with salsa if you wanted. What a simple and delicious breakfast, lunch or dinner these were!

Be sure to check out Taste and Tell's Saturdays with Rachael Ray for more great recipes!

Bacon and Egg Quesadillas

adapted from Everyday with Rachael Ray

4 medium flour tortillas

Salt and pepper

1/2 pound bacon

4 large eggs

4 ounces pepper jack cheese, shredded (about 1 cup)

1. Working in batches, in a nonstick skillet, cook the bacon over medium heat until crisp; drain on paper towels. Leave about 2 tablespoons bacon fat in the skillet, reserving the rest of the fat. Cut the bacon strips in half.

2. Working in 2 batches, in the skillet, cook the eggs over easy, seasoning with salt and pepper to taste; transfer to a platter. Reserve the skillet.

3. Lay the tortillas on a work surface. Sprinkle each with 1/4 cup cheese; top with 1 egg and bacon strips, then fold to enclose.

4. In the same skillet, heat 1 tablespoon reserved bacon fat over medium heat, add quesadillas and cook, turning once, until crisp and golden, about 3 minutes.

Saturdays with Rachael Ray: Philly Cheesesteak Sloppy Joes

 

I’m back for another round of Saturdays with Rachael Ray, and I’m so excited about the recipe I’m sharing today. In fact, I’d even go so far as to say that this recipe is genius. I will certainly be making these Philly cheesesteak sloppy joes again and again.

These sloppy joes come together so quickly and hit all the same bells and whistles as traditional Philly cheesesteaks. I added mushrooms and green peppers to them for even more flavor, and I gilded the lily by adding sliced provolone to the finished sandwiches in addition to the cheese sauce. The results were beyond delicious, and Joe and I couldn’t stop raving about them (or eating them).

For more great Rachael Ray recipes, be sure to check out Taste and Tell’s Saturdays with Rachael Ray. And since we’re talking about Philly cheesesteaks and Rachael Ray, check out this Philly cheesesteak mac and cheese while you’re at it!

Philly Cheesesteak Sloppy Joes
adapted from Rachael Ray

1 tablespoon extra virgin olive oil
1 pound ground beef
1 large onion, chopped
1 medium green bell pepper, chopped
6-8 ounces sliced mushrooms
1/2 cup steak sauce
2 tablespoons Worcestershire sauce
1 cup beef stock
Salt and freshly ground black pepper
1 tablespoon butter
1 tablespoon flour
1 cup milk
1 cup shredded cheddar cheese
Provolone cheese slices
Toasted buns

1. In large skillet over medium-high heat with one turn of the pan of olive oil, brown the ground meat, about 5 to 6 minutes. Add the onion, green pepper, and mushrooms and cook for another 3 to 4 minutes, until the onion and peppers start to get tender and the mushrooms are browned. Stir in the steak sauce, Worcestershire sauce, and beef stock, season with salt and pepper, bring up to a bubble and cook for about 2 minutes.

2. While the meat is cooking, melt the butter in a medium size skillet over medium-high heat. Stir in the flour and cook for about 1 minute. Whisk in the milk, then bring up to a bubble and let thicken, about 2 minutes. Turn off the heat and stir in the cheese in a figure-eight motion until it is all incorporated.

3. To serve, place a scoopful of the meat mixture onto the bottom of the toasted buns, then top with the cheese sauce and a slice of provolone cheese and add the top of the roll.

Saturdays with Rachael Ray: French Dip Sandwiches

 

I'm happy to be participating in Taste and Tell's Saturdays with Rachael Ray again! I've been making Rachael's recipes like crazy lately (I recently went through a bunch of my magazines), so hopefully I'll be able to participate for a few weeks to come as well.

Every so often, I make a meal that we enjoy so much that I've made it again and again before I even get the chance to blog about it. That's what happened with these French dip sandwiches, which I've made a handful of times now. They're made from ingredients I always have on hand, they're so quick to make, and they're absolutely delicious. And since they're dippable, my toddler adores them, and I'm always eager to get him to eat something besides peanut butter and jelly sandwiches.

For as quickly as these come together, the flavor of the dipping sauce (or jus, if you prefer) is suprisingly intense, and tastes like it took a lot longer to cook. These oven rings are the perfect accompaniment. Delicious!

French Dip Sandwiches

adapted from A Taste of Home Cooking and originally from 30 Minute Meals

2 tablespoons butter
1 shallot, finely chopped
1 tablespoon flour
1/4 cup dry sherry
2 cans beef broth
1 1/2 pounds deli sliced roast beef
Salt and pepper
4 bolillo rolls, split
8 slices provolone cheese

1. In a large, shallow skillet over moderate heat, melt butter. Add shallots to butter and saute 2 minutes. Add flour to butter and shallot and cook a minute longer. Whisk in sherry or brandy and cook liquid out. Whisk in broth in a slow stream. Bring sauce to a bubble and allow to simmer over low heat until ready to serve sandwiches.

2. Pile meat loosely across your cutting board or a large work surface. Season meat with salt and black pepper. Add to sauce to heat through. Set out ramekins or small soup cups for dipping sauce.

3. Toast the rolls. Using a pair of kitchen tongs, pile meat onto rolls. Top with slices of provolone cheese and broil to melt the cheese. Set ramekins or cups with extra dipping sauce alongside the sandwiches.

Saturdays with Rachael Ray: Sticky Peanut Butter and Jelly Wings

Maybe the title of this week's Saturdays with Rachael Ray recipe has you feeling dubious. Maybe you're feeling skeptical about how well the flavors of peanut butter and jelly go with chicken wings. It's understandable. My husband was unsure about these too. But then he tried them, and he couldn't get enough. I mean that literally; we ran out of wings before he was full.

Peanut butter and jelly are no strangers to savory dishes. Peanut butter is often found in Thai-style pasta sauces (and in one of our favorite dishes at the Chinese buffet, peanut butter chicken), and grape jelly is one of stars in those famous three-ingredient cocktail meatballs. And when you combine the two ingredients in a spicy, tangy, sweet-nutty sauce, the results are out of this world. We all really, really loved these.

I used chicken drummettes, and I did have to broil mine for a couple of minutes to get 'em crispy, but other than that I followed the recipe exactly. Give these a try! I think you'll really like them.

Sticky Peanut Butter and Jelly Wings
source: slightly adapted from Everyday with Rachael Ray, February 2009

1 10-ounce jar grape jelly
1/2 cup natural peanut butter
1/4 cup red wine vinegar
1/4 teaspoon hot pepper sauce
Salt
24 chicken drummettes

1. In a bowl, whisk together the jelly, peanut butter, vinegar, hot sauce and 1/4 teaspoon salt. Add the chicken and refrigerate for 1 hour or up to overnight.

2. Preheat the oven to 375 degrees. Arrange the wings on a greased rack set on a foil-lined baking sheet and bake for 30 minutes. Turn, baste with the pan juices and bake until browned, about 20 minutes more. Broil for a few minutes if needed.

Saturdays with Rachael Ray: Summer Sweet Corn Fettucine

This week for Taste and Tell's Saturdays with Rachael Ray, I'm sharing a really yummy pasta dish. I saw Rachael make this on a recent episode of 30 Minute Meals, and I knew immediately that I wanted to try it. It looked and sounded incredible, and really intriguing too. Corn is not typically an ingredient you see in that much in pasta dishes, but I was definitely pleasantly surprised. We all loved this!

This has all the flavors of corn chowder, but the ingredients are all mixed up in pasta instead of soup. I got some really sweet corn from the farmer’s market, and I loved how the sweetness of it and the red bell pepper balanced out the salty bacon and cheese. And then, of course, there was the fresh basil:

If that doesn’t scream summer, I don’t know what does.

In summary (or “summery,” ha ha): this was very good, very simple, and will definitely be in the regular rotation at our house.

Summer Sweet Corn Fettucine
source: slightly adapted from Rachael Ray

Salt
1 pound fettuccine
6 slices bacon, chopped
6 ears corn on the cob, shucked
1 onion, finely chopped
1 small red bell pepper, seeded and chopped
Freshly ground black pepper
1 cup half-and-half
1/2 cup chicken stock
2 tablespoons fresh thyme leaves, chopped
A few dashes of hot sauce
1 cup grated parmesan cheese, divided
1/2 cup sweet basil leaves, cut in a chiffonade

1. Bring a large pot of water to boil over medium heat. Salt the water, add the pasta and cook to al dente.

2. Meanwhile, heat a large skillet with a drizzle of olive oil over medium to medium-high heat. Add the bacon and cook for a few minutes until rendered and crisp.

3. Put a small bowl inverted into a large bowl, steady the corn cobs on the smaller bowl and scrape the ears. Add three-quarters of the scraped corn and any corn liquid to the pan with the bacon. Add the onions and red pepper and liberally season with salt and pepper to taste. Cook until the vegetables are tender, 5 to 6 minutes.

4. Add the remaining corn and half-and-half to a food processor or blender and puree until smooth.

5. Pour the stock into the corn and vegetables and simmer over low heat for a minute to reduce. Stir in the thyme and corn-cream mixture and cook for 3 to 4 minutes, stirring frequently, to thicken. Add the hot sauce and season with salt and pepper to taste.

6. Drain the pasta and add it to a large serving bowl. Pour in the sauce, add about 1/2 cup of parmesan cheese, and toss. Top with basil and pass the remaining cheese at the table.

Saturdays with Rachael Ray: Summer Shrimp Rolls

For the first time, I’m participating in Taste and Tell’s weekly blog feature, Saturdays with Rachael Ray! I’ll probably be doing this for the next couple of Saturdays, because I have some great Rachael recipes to share.

These summer shrimp rolls are absolutely delicious, and true to their name, they are exactly the kind of thing you want to eat during the hot summer months (and boy is it hot; I think we’ve only had a couple of days under 90 degrees during the month of July here in Ohio). There is very little actual cooking required -- mostly it’s just chopping the ingredients and mixing them all together. I loved all of the textures in these rolls: the juicy shrimp, the crunchy bell peppers, the creamy dressing. The sharp bite of the scallions and the tangy flavor of the lemon were a perfect counterbalance to the sweetness of the corn, peppers and shrimp. We loved these, and will definitely be making them again!

Summer Shrimp Rolls
source: Everyday with Rachael Ray, June/July 2009

1 1/2 teaspoons extra-virgin olive oil
1 pound large shrimp, peeled, deveined and chopped
3/4 cup fresh corn kernels (from about 2 ears)
1/4 cup mayonnaise
1/4 cup pesto
2 tablespoons fresh lemon juice
1/2 red bell pepper, cut into 1/2-inch cubes
3 scallions, thinly sliced
Salt and pepper
4 hot dog buns

1. In a medium skillet, heat the olive oil over medium-high heat. Add the shrimp and cook, stirring, until opaque, about 3 minutes. Remove from the heat, stir in the corn and let cool.

2. In a medium bowl, stir together the mayonnaise, pesto and lemon juice. Add the shrimp-corn mixture, bell pepper and scallions; toss. Season with salt and pepper. Serve in the hot dog buns.