Vanilla Carmel Truffle Tea Drink, by Bob Greene as shown on the Rachel Ray Show
Ingredients
2 cups 1% milk
1 cup water
2 cinnamon sticks
3 Lipton Premium pyramid, vanilla-caramel truffle tea bags
3 teaspoons sugar
Yields: 2 servings
Preparation
In a one-quart saucepan, bring the milk, water and cinnamon sticks to a boil. Remove the saucepan from heat and add the tea bags. Brew for 3 minutes then remove the tea bags and cinnamon sticks. Stir in the sugar and serve immediately.
I bet this tastes great over ice like an iced coffee style drink too! :)
Showing posts with label RACHEL RAY. Show all posts
Showing posts with label RACHEL RAY. Show all posts
Monday, March 3, 2008
Monday, February 18, 2008
Swedish Meatballs.... a family fav!
Swedish Meatballs & Egg Noodles
Keep in mind - the onions can easily be omitted from the recipe and the meat can be all the same or add ground chicken or turkey. Also does not need to be topped with pickles. Recipe Courtesy the Rachel Ray show.
Ingredients
4 tablespoons butter, divided
1 medium onion, finely chopped - optional
2 tablespoons flour
1 cup beef stock
1 cup chicken stock
Salt and freshly ground black pepper
1/2 pound ground beef
1/2 pound ground pork
1/2 pound ground veal
1 egg
2 slices white bread, torn, soaked briefly in about 1/4 cup milk and squeezed of excess liquid
1 teaspoon allspice
5 gingersnap cookies, ground up in the food processor
3 tablespoons currant, lingonberry or grape jelly, divided
2 tablespoons sour cream
1 pound egg noodles
1/2 cup (about 2 handfuls) Italian parsley, chopped
2 dill pickles, chopped - optional
Yields: 4 servings
Preparation
Place a large pot of salted water over high heat and bring it up to a boil.
Place a large pan over medium-high heat and melt 2 tablespoons butter. Add the onion to the pan and cook until the onion is tender, 5-6 minutes. Sprinkle the flour over the pan, stirring to incorporate, and cook for about 1 minute. Whisk the chicken and beef stock into the pan and bring the liquid up to a bubble to thicken it slightly -- it won’t get too thick, you want a thinner gravy for this dish.
Once the liquids come up to a bubble, season with salt and freshly ground black pepper, turn the heat down to low and simmer while you prepare the meatballs.
In a medium-size mixing bowl, combine the ground meats, egg, milk-soaked bread and allspice. Season with salt and freshly ground black pepper, and mix everything up with your hands to evenly combine.
Using a spoon, small ice cream scoop or your hands, portion the meat mixture into walnut-sized balls. As you shape them, drop the meatballs into the pan of simmering gravy. Once all of them are in the pan, increase the heat to medium and simmer the meatballs in the gravy, stirring occasionally, until cooked through, about 10 minutes.
When the meatballs are cooked through, drop the egg noodles into the boiling water and cook to al dente according to package directions.
Stir the ground-up ginger snaps into the gravy with the meatballs, and cook to thicken up, about 1 minute. Stir 2 tablespoons of the jelly and the sour cream into the gravy and keep warm over low heat until the noodles are done.
Once the noodles are finished cooking, drain them and return them to the pot they were cooked in. Add the remaining two tablespoons butter and parsley to the pot and stir to melt the butter and evenly coat the noodles.
To serve, spoon some noodles into a serving dish and top them off with a scoop of meatballs and gravy. Sprinkle a handful of chopped pickles over the top and serve with your favorite salad alongside.
Keep in mind - the onions can easily be omitted from the recipe and the meat can be all the same or add ground chicken or turkey. Also does not need to be topped with pickles. Recipe Courtesy the Rachel Ray show.
Ingredients
4 tablespoons butter, divided
1 medium onion, finely chopped - optional
2 tablespoons flour
1 cup beef stock
1 cup chicken stock
Salt and freshly ground black pepper
1/2 pound ground beef
1/2 pound ground pork
1/2 pound ground veal
1 egg
2 slices white bread, torn, soaked briefly in about 1/4 cup milk and squeezed of excess liquid
1 teaspoon allspice
5 gingersnap cookies, ground up in the food processor
3 tablespoons currant, lingonberry or grape jelly, divided
2 tablespoons sour cream
1 pound egg noodles
1/2 cup (about 2 handfuls) Italian parsley, chopped
2 dill pickles, chopped - optional
Yields: 4 servings
Preparation
Place a large pot of salted water over high heat and bring it up to a boil.
Place a large pan over medium-high heat and melt 2 tablespoons butter. Add the onion to the pan and cook until the onion is tender, 5-6 minutes. Sprinkle the flour over the pan, stirring to incorporate, and cook for about 1 minute. Whisk the chicken and beef stock into the pan and bring the liquid up to a bubble to thicken it slightly -- it won’t get too thick, you want a thinner gravy for this dish.
Once the liquids come up to a bubble, season with salt and freshly ground black pepper, turn the heat down to low and simmer while you prepare the meatballs.
In a medium-size mixing bowl, combine the ground meats, egg, milk-soaked bread and allspice. Season with salt and freshly ground black pepper, and mix everything up with your hands to evenly combine.
Using a spoon, small ice cream scoop or your hands, portion the meat mixture into walnut-sized balls. As you shape them, drop the meatballs into the pan of simmering gravy. Once all of them are in the pan, increase the heat to medium and simmer the meatballs in the gravy, stirring occasionally, until cooked through, about 10 minutes.
When the meatballs are cooked through, drop the egg noodles into the boiling water and cook to al dente according to package directions.
Stir the ground-up ginger snaps into the gravy with the meatballs, and cook to thicken up, about 1 minute. Stir 2 tablespoons of the jelly and the sour cream into the gravy and keep warm over low heat until the noodles are done.
Once the noodles are finished cooking, drain them and return them to the pot they were cooked in. Add the remaining two tablespoons butter and parsley to the pot and stir to melt the butter and evenly coat the noodles.
To serve, spoon some noodles into a serving dish and top them off with a scoop of meatballs and gravy. Sprinkle a handful of chopped pickles over the top and serve with your favorite salad alongside.
Monday, February 11, 2008
New Colors... New Recipes...
NOTE: We've updated our color scheme! Well at least until I can figure out how to incorporate the iPhone template here! How many of you have an iPhone - I love my iPhone!!!
I love the color blue too! It seems to have this calming spa quality to it for me at least. Plus, how can you beat the beautiful color of the sky and the ocean.
Reminder... If a new recipe is posted and just common knowledge info, PLEASE always take the time to READ the recipe through BEFORE you actually make the recipe!
I can't tell you how many times I have heard the stories... I didn't know I had to put this or that in the fridge overnight BEFORE I could start the recipe, I don't have this much time to make this now, I don't have these ingredients, I didn't know it would take this long to make! How can Rachel do this in 30 minutes, etc. etc.
Remember Rachel RAY Is providing you with healthy, life style changing recipes, she knows how to make her own recipes, she has a crew that helps her, and she knows her way around her kitchen! Who cares if it takes us 10-15 minutes longer - we will be eating a healthy, delicious dish! Also Rachel use time management - she, unlike some of us, can and does gauge her cooking and cook multiple things at once - so timing, technique, and learning will help us to improve our 30 minute timing skills the next time! DO NOT GET DISCOURAGED!!!! Cooking is a passion, and remember to teach someone as you go! Yourself, your kids, nieces, nephews, and husband or wife! Have fun - read, measure, experiment together - create family bonds and learn every subject together! Enjoy :)
I love the color blue too! It seems to have this calming spa quality to it for me at least. Plus, how can you beat the beautiful color of the sky and the ocean.
Reminder... If a new recipe is posted and just common knowledge info, PLEASE always take the time to READ the recipe through BEFORE you actually make the recipe!
I can't tell you how many times I have heard the stories... I didn't know I had to put this or that in the fridge overnight BEFORE I could start the recipe, I don't have this much time to make this now, I don't have these ingredients, I didn't know it would take this long to make! How can Rachel do this in 30 minutes, etc. etc.
Remember Rachel RAY Is providing you with healthy, life style changing recipes, she knows how to make her own recipes, she has a crew that helps her, and she knows her way around her kitchen! Who cares if it takes us 10-15 minutes longer - we will be eating a healthy, delicious dish! Also Rachel use time management - she, unlike some of us, can and does gauge her cooking and cook multiple things at once - so timing, technique, and learning will help us to improve our 30 minute timing skills the next time! DO NOT GET DISCOURAGED!!!! Cooking is a passion, and remember to teach someone as you go! Yourself, your kids, nieces, nephews, and husband or wife! Have fun - read, measure, experiment together - create family bonds and learn every subject together! Enjoy :)
Thursday, January 31, 2008
PANTRY and FRIDGE Necessities
Courtesy of Rachel Ray we no longer after to wonder what the perfect PANTRY should consist of:
Check out her guide to the can't do with outs in the fridge/pantry/etc. Thanks RACH we love you!
BASIC PANTRY
SPICES
- bay leaves
- black pepper
- cayenne pepper
- chili powder
- curry powder (or paste)
- dried oregano
- dried thyme
- grill seasoning such as McCormick Montreal Steak Seasoning
- ground cinnamon
- ground cumin
- paprika
- poultry seasoning
- red pepper flakes
- salt
IN the Fridge
- capers
- carrots
- celery
- dijon mustard
- eggs
- flat-leaf parsley
- hot sauce (everyone likes different levels – pick one you like)
- ketchup
- mayonnaise
- milk
- Parmigiano Reggiano
- soy sauce
MISCellaneous Pantry Items
- baking potatoes (such as Russet or Idaho)
- extra virgin olive oil (EVOO)
- garlic cloves - lots!
- lemons
- limes
- nuts (almonds, peanuts, pecans, walnuts)
- pasta
- peanut butter
- pure maple syrup
- roasted red peppers (12-16 ounce jar)
- Spanish or yellow onions
IN The Cupboard
- beef stock (canned or boxed)
- chicken stock (canned or boxed)
- diced tomatoes (canned)
Check out her guide to the can't do with outs in the fridge/pantry/etc. Thanks RACH we love you!
BASIC PANTRY
SPICES
- bay leaves
- black pepper
- cayenne pepper
- chili powder
- curry powder (or paste)
- dried oregano
- dried thyme
- grill seasoning such as McCormick Montreal Steak Seasoning
- ground cinnamon
- ground cumin
- paprika
- poultry seasoning
- red pepper flakes
- salt
IN the Fridge
- capers
- carrots
- celery
- dijon mustard
- eggs
- flat-leaf parsley
- hot sauce (everyone likes different levels – pick one you like)
- ketchup
- mayonnaise
- milk
- Parmigiano Reggiano
- soy sauce
MISCellaneous Pantry Items
- baking potatoes (such as Russet or Idaho)
- extra virgin olive oil (EVOO)
- garlic cloves - lots!
- lemons
- limes
- nuts (almonds, peanuts, pecans, walnuts)
- pasta
- peanut butter
- pure maple syrup
- roasted red peppers (12-16 ounce jar)
- Spanish or yellow onions
IN The Cupboard
- beef stock (canned or boxed)
- chicken stock (canned or boxed)
- diced tomatoes (canned)
Wednesday, January 30, 2008
Double Recipe Day
Sorry I didn't post for a couple of days - today's my BIRTHDAY, SO LET'S CELEBRATE ... with a couple of scrumptious recipe ideas to try. Please note all recipes on the blog are taste tested personally by our finnicky family!!! So you can rest assured the recipe has been checked out! :)
Ranch Chicken Loaf
If ground chicken isn't available in your grocer's meat case, ask to have some chicken ground; they'll happily do that for you.
INGREDIENTS
2 eggs, beaten
3/4 cup ranch-flavored tortilla chip crumbs
3 Tbsp. salsa, or 1 Tbsp salsa juices, if do not care for onion/tomatoe/cilantro
2 Tbsp. ranch-flavored salad dressing
1 tsp. chili powder
1/2 tsp. cumin
1 lb. ground chicken
Optional – add some chopped flat leaf parsley (great way to sneak in some veggies, plus adds great flavor)
PREPARATION:
Preheat the oven to 350 degrees F. In a large bowl, mix together the eggs, tortilla chip crumbs, salsa, salad dressing, chili powder, and cumin. Add chicken and mix gently but thoroughly. Shape into loaf on slotted baking pan or broiler pan.
Bake at 350 degrees F for 1 hour, until internal temperature registers 175 degrees F. Cover with foil and let stand for 10 minutes. Slice and serve with sour cream and more salsa. Inspired by or directly from Rachel Ray show.
AWESOME CHICKEN BBQ
(Talk about another great gift idea – bottle your own bbq sauces!)
1 cup ketchup
1/4 cup packed dark brown sugar
2 Tbsp orange juice
1 tsp Worcestershire sauce
1 tsp liquid smoke
1/2 tsp dry mustard powder
1/4 tsp cayenne pepper
1 (3 1/2-pound) chicken, cut into 8 pieces, or use boneless chicken breasts,
but cook time may be less.
1. Preheat oven to 375°F OR prepare a grill (brush lightly with oil).
2. In a large bowl, stir together all ingredients except the chicken. Reserve 1/3 cup of the barbecue sauce; set aside. Add the chicken to the remaining sauce in the bowl, turning to coat.
3. (covered, if grilling) for 40 to 45 minutes or until cooked through, basting with the reserved 1/3 cup sauce after 20 minutes. Inspired by or directly from Paula Deen's Sons collection.
Ranch Chicken Loaf
If ground chicken isn't available in your grocer's meat case, ask to have some chicken ground; they'll happily do that for you.
INGREDIENTS
2 eggs, beaten
3/4 cup ranch-flavored tortilla chip crumbs
3 Tbsp. salsa, or 1 Tbsp salsa juices, if do not care for onion/tomatoe/cilantro
2 Tbsp. ranch-flavored salad dressing
1 tsp. chili powder
1/2 tsp. cumin
1 lb. ground chicken
Optional – add some chopped flat leaf parsley (great way to sneak in some veggies, plus adds great flavor)
PREPARATION:
Preheat the oven to 350 degrees F. In a large bowl, mix together the eggs, tortilla chip crumbs, salsa, salad dressing, chili powder, and cumin. Add chicken and mix gently but thoroughly. Shape into loaf on slotted baking pan or broiler pan.
Bake at 350 degrees F for 1 hour, until internal temperature registers 175 degrees F. Cover with foil and let stand for 10 minutes. Slice and serve with sour cream and more salsa. Inspired by or directly from Rachel Ray show.
AWESOME CHICKEN BBQ
(Talk about another great gift idea – bottle your own bbq sauces!)
1 cup ketchup
1/4 cup packed dark brown sugar
2 Tbsp orange juice
1 tsp Worcestershire sauce
1 tsp liquid smoke
1/2 tsp dry mustard powder
1/4 tsp cayenne pepper
1 (3 1/2-pound) chicken, cut into 8 pieces, or use boneless chicken breasts,
but cook time may be less.
1. Preheat oven to 375°F OR prepare a grill (brush lightly with oil).
2. In a large bowl, stir together all ingredients except the chicken. Reserve 1/3 cup of the barbecue sauce; set aside. Add the chicken to the remaining sauce in the bowl, turning to coat.
3. (covered, if grilling) for 40 to 45 minutes or until cooked through, basting with the reserved 1/3 cup sauce after 20 minutes. Inspired by or directly from Paula Deen's Sons collection.
Wednesday, January 23, 2008
What's for dinner?
WHAT"S FOR DINNER 2NITE? SEE Below:
Buffalo Chicken Chili Mac
Good enough for the olympic team in training - Good Enough for you and your family! CREATED FROM THE MOST POPULAR DOWNLOADED RECIPE on The Rachel Ray Show Website! WATCH daily 9am-10am on Channel 2 CBS!
2 tablespoons extra-virgin olive oil (EVOO)
2 pounds (about 4 to 6, depending on size) boneless, skinless chicken breasts, cut into small bits
1 large carrot, peeled and finely chopped
1 large onion, chopped
3 ribs celery, finely chopped
5 large cloves garlic, finely chopped or grated
1 tablespoon smoked paprika
1 bay leaf
Salt and freshly ground black pepper
2 cups chicken stock
1/4 to 1/2 cup hot sauce, depending on how hot you like it
1 15-ounce can crushed tomatoes
1 pound whole wheat elbow macaroni
1/2 cup pepper jack cheese
1/2 cup crumbled blue cheese
2 scallions, root ends removed and thinly sliced
To make cutting the chicken easier, place it into the freezer for about 15 minutes until it firms up slightly but isn’t frozen through. This will let you cut it up quickly into small pieces.
Preheat broiler and place a large pot of salted water over high heat to bring up to a boil for the whole wheat elbow macaroni.
Place a large pot over medium-high heat and add 2 turns of the pan of EVOO, about 2 tablespoons. Add the chicken bits and brown them, about 5-6 minutes. Add the carrot, onion, celery, garlic, paprika, bay leaf and some salt and freshly ground black pepper. Cook the veggies, stirring frequently, until tender, 3-4 minutes. Add the chicken stock and scrape up any brown bits from the bottom of the pot. Add the hot sauce and crushed tomatoes, and bring up to a bubble. Simmer the chili for 8-10 minutes to let the flavors come together and thicken it slightly.
While the chili is simmering, toss the pasta into the boiling salted water and cook until al dente according to package directions. Once cooked, drain the pasta and toss it into the chili, then transfer everything to a casserole dish. Sprinkle the cheeses evenly over the top and place it under the broiler until the cheeses have melted and the top is golden brown, 2-3 minutes. If desire - sprinkle with scallions.
Buffalo Chicken Chili Mac
Good enough for the olympic team in training - Good Enough for you and your family! CREATED FROM THE MOST POPULAR DOWNLOADED RECIPE on The Rachel Ray Show Website! WATCH daily 9am-10am on Channel 2 CBS!
2 tablespoons extra-virgin olive oil (EVOO)
2 pounds (about 4 to 6, depending on size) boneless, skinless chicken breasts, cut into small bits
1 large carrot, peeled and finely chopped
1 large onion, chopped
3 ribs celery, finely chopped
5 large cloves garlic, finely chopped or grated
1 tablespoon smoked paprika
1 bay leaf
Salt and freshly ground black pepper
2 cups chicken stock
1/4 to 1/2 cup hot sauce, depending on how hot you like it
1 15-ounce can crushed tomatoes
1 pound whole wheat elbow macaroni
1/2 cup pepper jack cheese
1/2 cup crumbled blue cheese
2 scallions, root ends removed and thinly sliced
To make cutting the chicken easier, place it into the freezer for about 15 minutes until it firms up slightly but isn’t frozen through. This will let you cut it up quickly into small pieces.
Preheat broiler and place a large pot of salted water over high heat to bring up to a boil for the whole wheat elbow macaroni.
Place a large pot over medium-high heat and add 2 turns of the pan of EVOO, about 2 tablespoons. Add the chicken bits and brown them, about 5-6 minutes. Add the carrot, onion, celery, garlic, paprika, bay leaf and some salt and freshly ground black pepper. Cook the veggies, stirring frequently, until tender, 3-4 minutes. Add the chicken stock and scrape up any brown bits from the bottom of the pot. Add the hot sauce and crushed tomatoes, and bring up to a bubble. Simmer the chili for 8-10 minutes to let the flavors come together and thicken it slightly.
While the chili is simmering, toss the pasta into the boiling salted water and cook until al dente according to package directions. Once cooked, drain the pasta and toss it into the chili, then transfer everything to a casserole dish. Sprinkle the cheeses evenly over the top and place it under the broiler until the cheeses have melted and the top is golden brown, 2-3 minutes. If desire - sprinkle with scallions.
Cooking MAGS
Enjoy your favorite Cooking Star in the Magazines too! ALSO get involved and become a powerhouse member to the cooking magazines online site! www.everydaywithrachaelraypowerhouse.com/ Is a great one to get involved in- you can get fun new recipes, win prizes, be rewarded, and know you are contributed to an awesome site!
Monday, January 14, 2008
Quick Cooking 2NITE
Thanks to RACHEL RAY and her amazing daytime TV show website - Dinner can be quick and easy - so can the shop list!
Grab a 1 1/2-2 lb Top Sirloin steak, gather up some great seasonings: Marjoram, Grill Seasoning, and Smokey smoked paprika and head to the kitchen! Here comes some:
Hungarian Style Steak
Mix 1 tbsp each of the grill seasoning and paprika with 1 tsp Marjoram (or use 1/2 tsp Oregano) and rub this mix on both sides of the Top sirloin, place under the broiler for 6-7 minutes each side and Wallah dinner is ready. Let meat rest for a bit before cutting into so not to dry it out. Add your favorite sides or visit Rachels site for some inspiration. She paired this with brown buttered gnocchi, and some sauteed onions, garlic, and red peppers - on the show just last week - looks delicious!
Smells great! Making this right now! We are making the peppers/onions and some 4 cheese smashed potatoes. Enjoy!
Grab a 1 1/2-2 lb Top Sirloin steak, gather up some great seasonings: Marjoram, Grill Seasoning, and Smokey smoked paprika and head to the kitchen! Here comes some:
Hungarian Style Steak
Mix 1 tbsp each of the grill seasoning and paprika with 1 tsp Marjoram (or use 1/2 tsp Oregano) and rub this mix on both sides of the Top sirloin, place under the broiler for 6-7 minutes each side and Wallah dinner is ready. Let meat rest for a bit before cutting into so not to dry it out. Add your favorite sides or visit Rachels site for some inspiration. She paired this with brown buttered gnocchi, and some sauteed onions, garlic, and red peppers - on the show just last week - looks delicious!
Smells great! Making this right now! We are making the peppers/onions and some 4 cheese smashed potatoes. Enjoy!
YOU TUBE and COOKING
What a great way to catch your favorite celebrity cook in action or heck why not try your hand at making a cooking demo video, check out the new video section links on this blog - some are hilarious! Big thumbs up for Rachel in December with the underwear modeling! Plus I believe more celebrities should do their version of so you think you can cook? What do you all think? Plus we need another season of Hell's Kitchen and Kitchen Nightmares! Check out the videos - some great recipe ideas throughout "YOU TUBE."
Sunday, January 13, 2008
KIDS!!!
Well, As Rachel Ray would say.... KIDS ROCK!!! Yes they do!
Kids are awesome, talented, and full of energy! Energy that we many times need to direct!
So why not direct them into the kitchen and instead of them asking what's for lunch, or dinner for that matter - let them help and eventually do dinner!
That's right! No matter if they are 2-102 we can all learn, we can all help, and we can all do dinner!
Cooking is every subject matter as far as teaching goes - so let's making teaching ROCK! Have fun!
Think about it - Cooking is Math, Science, Reading, English, History, Art, Spelling, Photography, well it can even be about Religion, Spanish, German, Swedish, Italian, and experiences.... you get the idea! Cooking creates a tangible metaphor and helps explore a very diverse teaching world that will open up many doors! Try IT!!! Just COOK or BAKE with your kids today! :)
Kids are awesome, talented, and full of energy! Energy that we many times need to direct!
So why not direct them into the kitchen and instead of them asking what's for lunch, or dinner for that matter - let them help and eventually do dinner!
That's right! No matter if they are 2-102 we can all learn, we can all help, and we can all do dinner!
Cooking is every subject matter as far as teaching goes - so let's making teaching ROCK! Have fun!
Think about it - Cooking is Math, Science, Reading, English, History, Art, Spelling, Photography, well it can even be about Religion, Spanish, German, Swedish, Italian, and experiences.... you get the idea! Cooking creates a tangible metaphor and helps explore a very diverse teaching world that will open up many doors! Try IT!!! Just COOK or BAKE with your kids today! :)
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