Everything Rachael Ray

Clips from Rachael Ray's Talk Show

2008-09-06T04:24:00.000-07:00

A wedding cake do-over:

Stump the Trump:

Rachael Ray Roundup

2008-09-05T04:00:00.000-07:00

Well, my return to the working world was pretty uneventful. Luckily, my boss had enough to keep me busy so I was nice and distracted from thinking about missing Darcy! It was so nice to come home and see her, though. I don't think I'd even be mad if she woke me up all night. Did I mention she usually sleeps 12-14 hours? How lucky am I? She knows Mommy needs energy to cook and post recipe reviews on her blog....

Here are some Rachael Ray posts from around the blogosphere this week. If you see a post that you think would be good for the Roundup, or you write one yourself, e-mail me so I can be sure to include it.

KristiB at The Global Kitchen tried Rosemary Garlic Steaks with Arugula Tomatoes and Parmigiano Reggiano and Potato Salad Fra Diavolo.
Lynsey Lou's Place tells us about her experience with Salsa Stoup with Avocado Smash and Double Decker Baked Quesadillas.
Marci at Myriad Musings of Marci recounts her visit to a taping of Rachael Ray's talk show.
Hal Boedecker the TV Guy informs us that Rachael Ray crashed the recent American Idol auditions.
Mindi at Moms Need to Know tried one of Rachael's $10 Spot recipes (recipes under $10) - Grilled Bacon Cheeseburger Calzones.
Nellbe at Nellbe's Scribblings is excited that Rachael Ray's 30 Minute Meals show will be on the air in Australia.
Xvmercy tried Spinach and Hot Ham Fake-Baked Pasta with a Crispy Top and had great results.
Julia Helvey of The Columbia Tribune and I have something in common - a compulsion to try every recipe in Rachael Ray's magazine! Well, except for the ones with mayo.
Jennie W at Adam's Brag Book gave Rachael's recipe for Lasagna (NOT) Bowls a try.

Rachael Ray's Good Morning America Appearance

2008-09-04T14:26:00.000-07:00

Rachael appeared on Good Morning America today to offer some budget friendly meals using tuna as a main ingredient. She shared recipes for Tuna-and-Tomato Pasta and Greek Tuna Salad Pasta. You can check out video of the segment here.

It's a Keeper: Sloppy Dudes

2008-09-02T04:14:00.000-07:00

I am a sucker for avocado. I admit it. When I see a Rachael Ray recipe that involves avocado, I pretty much put it in the mental "must make" file. That's what happened when I saw Rachael make Sloppy Dudes on her daytime talk show

We love turkey burgers, but I had never thought of doing sloppy joes with turkey meat instead of ground beef. I always laugh when I go to a restaurant where putting avocado on a menu item makes it "California style," but I think that's where Rach was going by calling these Sloppy Dudes.

I've mentioned before that I hardly ever make the same recipe twice, but I think this recipe may become a staple for us. I served it with some blue tortilla chips because I was feeling lazy. Next time I would add some veggies or a simple salad. Here's the recipe with my comments in brackets:

4 tablespoons extra-virgin olive oil (EVOO), divided
1 pound ground turkey breast [try to get the turkey breast if you can, since it is 99 percent lean, instead of the regular ground turkey breast.]
12-16 tomatillos, paper skins removed and rinsed thoroughly
1 onion, chopped
2 cloves garlic, chopped
1 jalapeño, seeded and chopped
1 tablespoon cumin
Zest and juice of 1 lime, divided
Salt and black pepper
1 cup chicken stock
2 avocados, chopped
1/4 red onion, thinly sliced
2 tomatoes, thickly sliced
4 crusty rolls, such as Kaiser rolls
Healthy tortilla chips

Preheat the broiler to high. Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the ground turkey and cook, breaking it up into small pieces with a wooden spoon. Cook until lightly browned, about 5 minutes.

While the turkey is browning up, place the tomatillos in a food processor and pulse to grind down into small bits -- you can also chop them by hand. [I just chopped them by hand because I didn't have the energy to clean the food processor. I told you I was feeling lazy.]

Add some EVOO, about 2 tablespoons. Add the tomatillos to the skillet with the turkey, along with the onion, garlic, jalapeño, cumin, lime zest and some salt and pepper. Continue to cook for 2-3 minutes then add the chicken stock, bring up to a simmer and cook for 5 minutes. [I had to add a little more chicken stock to make it a little more sloppy.]

While everything is simmering away and getting sloppy, prepare the toppings: In a small bowl, mash together the avocado and the lime juice. Slice the red onion and tomatoes and reserve. Toast the bread until slightly charred under the broiler. Assemble the Sloppy Dudes like this: Bun bottom, sloppy turkey mixture, avocado, onion and tomato and put a lid on it!

Serve with some funky, healthy tortilla chips alongside.

Rachael Ray Roundup

2008-08-29T03:48:00.000-07:00

So what are you doing for Labor Day weekend? It's supposed to be over 100 degrees here, so we are thinking about a day trip to San Francisco, where I'll need to wear a sweater to stay warm. Darcy is definitely overdue for her first trip to The City, don't you think?

Here are some Rachael Ray posts from around the blogosphere this week. If you see a post that you think would be good for the Roundup, or you write one yourself, e-mail me so I can be sure to include it.

Our Little Life features a Rachael Ray recipe that is perfect for using up leftover hot dogs - Hot Dog Casserole. Seriously!
Jessica at Aspiring Gourmet tried Rachael's recipe for Charred Tomato Soup and Stromboli.
Cate at Sweetnicks gave Rachael's recipe for French Bread Pizza a try. Man, now I have to make it again.
Allena at Star Knits tested Rachael's Roasted Caprese Spaghetti and had great results.
Shelly at Nibbles of Tidbits didn't like the results of Rachael's recipe for Fra Diavolo Potato Salad.
Linda at Tender Crumb adapted Rachael's Red Velvet Cookies to put together ice cream sandwiches.
Jacob at Food Network Addict updates us on how Anthony Bourdain feels about Rachael Ray lately.

Rachael Ray Makes More Money Than You

2008-08-27T08:00:00.000-07:00

Rachael Ray actually makes more money than most people, according to Forbes' list of top earning celebrities. Among celebrity chefs, Rachael is tops, making $18 million.

Other chefs on the list are Wolfgang Puck ($16 million), Gordon Ramsay ($7.5 million), Nobuyuki Matsuhisa ($5 million), Alain Ducasse ($5 million), Paula Deen ($4.5 million), Mario Batali ($3 million), Tom Colicchio ($2 million), Bobby Flay ($1.5 million), and Anthony Bourdain ($1.5 million).

Check out the details on all the chefs on the list here.

Image from Forbes.com.

It's A Keeper: John's Fish (Tilapia with Tomatillo Sauce and Maque Choux)

2008-08-26T04:03:00.000-07:00

Words cannot describe how much I love Rachael Ray's Tilapia with Tomatillos and Avocado filled with Maque Choux recipe. When pressed, this is what I cite as my favorite of all her recipes and I make it pretty often. Now that's really saying something, since I hardly ever make the same thing twice!

This is also one of the first recipes I made that was really out of the box for me. It's from 30 Minute Meals 2, which is the first Rachael Ray cookbook I bought. Tilapia is a good "starter fish" if you aren't used to cooking fish at home. It's pretty resilient bit also picks up a whole bunch of flavor. And just a warning - this recipe is a little bit spicy.

Now, the avocado thing is really so outstanding that you gotta try it. If you told me I'd like something like this, I would have laughed in your face a few years ago, but now I could eat an entire meal of avocado with maque choux!

The story behind this recipe is one that Rachael tells pretty often. The first night she met John, he said he liked to cook and she thought it was just a line. So, she asked him what he made for dinner the night before and it was a variation of this recipe. So, enjoy and don't get mad at me when you become addicted to it!

Here's the recipe with my comments in brackets:

1 1/4 to 1 1/2 pounds tilapia, 4 fillets
Coarse salt
Ground pepper
1 teaspoon ground cumin, eyeball it
1/2 teaspoon sweet paprika, eyeball it
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 lime, halved
1/2 medium red onion, chopped
1 jalapeno or serrano pepper, seeded and finely chopped
2 or 3 large cloves garlic, finely chopped
8 to 10 tomatillos, husks peeled and diced [It's fun to challenge the grocery store clerk to figure out what these are.]
1/2 bottled pale beer [The obvious choice is Corona and it's a good one. You can enjoy the other half of the beer with your dinner!]
2 tablespoons chopped cilantro leaves, a palmful, plus a few sprigs for garnish

Maque Choux:

1 tablespoon extra-virgin olive oil, 1 turn of the pan
1/2 red onion, chopped
1 jalapeno, seeded and finely chopped
1 small red bell pepper, seeded and chopped
4 ears fresh corn on the cob, husked
A sprinkle sugar
Dash cayenne pepper
Salt
2 tablespoons butter
2 ripe avocado
1 lime, juiced

Season fish with salt, pepper, cumin, paprika. Heat a nonstick skillet over medium high heat. Add 1 tablespoon oil, 1 turn of the pan. Heat an ovenproof serving plate in a warm oven. Saute fish 3 minutes on each side or until opaque. Squeeze the juice of 1/2 lime over the fish and carefully slide the fillets onto warm platter. Cover the fish to keep it warm. Return pan to heat and add remaining tablespoon of oil, 1 turn of the pan. Over medium high heat, quickly saute the red onion, jalapeno and the garlic. Saute a minute or so, add the diced tomatillos with seeds and juices. Season mixture with coarse salt and saute the mixture of vegetables 5 minutes.

Once you get your sauce working, get a second skillet hot over moderate heat for your maque choux. Add 1 tablespoon extra-virgin olive oil (1 turn of the pan,) chopped onion, jalapeno and red bell pepper. Saute 2 or 3 minutes. Working on a plate to catch the milky juices, scrape corn off the cob. Break up the kernels and pour into the skillet. Combine corn with peppers and onions. Season with a sprinkle of sugar, a dash of cayenne pepper and salt. When mixture bubbles, reduce heat to simmer. Cut butter into pieces and stir into corn mixture. Allow mixture to simmer and cook until creamy, 5 to 7 minutes.

While corn is working, go back to your sauce for the fish. Add the beer and the juice of 1/2 lime and cilantro to the pan. Simmer sauce 5 minutes longer, then spoon hot sauce down over the fish filets. Garnish platter with a few extra sprigs of the cilantro.

Cut avocados in 1/2 lengthwise and remove pits. Squeeze lime juice over the avocados to keep them from browning and season them with a little coarse salt. Arrange on the serving plate.

To serve, fill the avocados with maque choux, allowing the corn to spill down and over the sides of the avocado onto the serving platter. The ripe avocado is spooned away from its skin with bites of creamy, warm corn and peppers. Place the avocados alongside garnished fish and enjoy with lime sorbet topped with raspberries and Grand Marnier. [I never make the dessert part, but now I'm thinking I should try it next time.]

Happy Birthday Rachael Ray!

2008-08-25T16:59:00.001-07:00

Just wanted to say Happy Birthday to Rachael Ray, who turns 40 today! 40 is the new 30, Rach!

Rachael Ray Roundup

2008-08-22T03:48:00.000-07:00

Okay, major bummer. I go back to work next week! Darcy will be almost five months old and I know it's time, but I can't believe it's finally here. I'll be working three days a week and will be home with my sweet baby the other two, so it could be worse.

My plan is to cook dinner on the days I'm home and do easy meal prep meals on two nights, then takeout on Friday. Who doesn't love takeout on Friday? So, have no fear, those recipe reviews will keep coming from me!

Here are some Rachael Ray posts from around the blogosphere this week. If you see a post that you think would be good for the Roundup, or you write one yourself, e-mail me so I can be sure to include it.

According to Broadcasting & Cable, Rachael Ray's talk show is a bright spot in an otherwise dreary ratings report.
Given the ratings, it's no suprise that "[t]here are currently 180,000 people on the waiting list for tickets" to see Rachael Ray's talk show, according to the Starr Report.
Otto at All Over Albany tested Rachael Ray's Booscotti.
Kari Brunson of Anticiplate was inspired by Daisy Martinez's True Cod with Latin-Stewed Eggplant recipe from Every Day with Rachael Ray.
Nicci at Kitchen Adventures tried an old favorite Rachael Ray recipe - Vodka Cream Sauce with Pasta.
Cate at Sweetnicks gave Rachael's Two Sauce Weeknight Lasagna Bowls (or Deconstructed Lasagna) a try.
Gail at Cooking at the Pacific Outpost made Cherry Whiskey Tofu after being inspired by Rachel Ray’s Pork Chops with Brandied Cherry Sauce.
USA Today tells us about a parody of Rachael Ray's magazine.
Grace, Grammar & Good Eats features a review of Rachael's Pizzagna.
Kellie at Busy Mamas tested out Rachael's recipe for Spinach Artichoke Pasta.

It's a Keeper: French Bread Pizza

2008-08-19T03:15:00.000-07:00

Mmmmmm....pizza. That's pretty much what I thought when I saw the recipe for French Bread Pizza in Every Day with Rachael Ray. This was a comfort meal for us shortly after Darcy was born. It was also a meal with a short list of ingredients and a very short clean up time. All essential elements when you are completely wiped out.

The main ingredients on this pizza are gruyere cheese and ham. Now, gruyere ain't cheap, but I think it is completely worth the extra cash if you are into cheese. If cheese isn't your thing, I'd go for the cheaper swiss cheese.

I served this recipe with some green beans and called it a day. The meal was on the table in well under 30 minutes and really hit the spot. The only french bread pizza I'd ever had before this was out of an orange box and this recipe completely blew that stuff away. Here's the recipe with my comments in brackets:

2 tablespoons butter
2 tablespoons flour
1 cup whole milk
Salt and pepper
1/4 cup honey mustard [I think this is key - try your best to use honey mustard instead of any other kind!]
1 baguette, split lengthwise and halved crosswise
1/2 pound deli-sliced ham, chopped
2 cups shredded gruyère cheese
2 teaspoons chopped fresh thyme
1 small shallot, finely chopped [I hate cucumbers, so I skipped the rest of the ingredients, which are used to make a cucumber salad.]
2 tablespoons white wine vinegar
1/4 cup extra-virgin olive oil (EVOO)
2 heads frisée lettuce, torn
1 English cucumber, thinly sliced
4 radishes, thinly sliced

1. Preheat the oven to 400°. In a small saucepan, cook the butter and flour over medium-low heat, whisking, for 1 minute. Whisk in the milk, then season with salt and pepper. Remove from the heat and whisk in 1 tablespoon mustard.

2. Slather a quarter of the white sauce over each baguette quarter, then top with the ham, gruyère and thyme. Bake until the cheese is bubbly, about 12 minutes.

3. Meanwhile, in a small bowl, combine the shallot and vinegar. Stir in the remaining 3 tablespoons mustard, then whisk in the EVOO. In a large bowl, combine the frisée, cucumber and radish; toss with the dressing. Serve the salad with the pizza.

Rachael Ray Roundup

2008-08-15T10:30:00.000-07:00

Well, this shold be an exciting weekend - Darcy is getting baptized. While that alone is a big deal, I'm also really excited that we will be seeing a whole bunch of friends and family.

We are trying to keep it low key, so I plan on just doing some mini sandwiches and a couple salads. I'm definitely doing this Toasted Hazelnut and Shredded Carrot Salad and I'm thinking I might do my old favorite, Asparagus Pasta Salad. Maybe some White Bean Dip, too. We'll see. I included a recent picture of Darcy at the end of this post, so you can see how much bigger she is these days!

Here are some Rachael Ray posts from around the blogosphere this week. If you see a post that you think would be good for the Roundup, or you write one yourself, e-mail me so I can be sure to include it.

Bridget at Decisive Moment Photojournalism is not happy with Rachael Ray's recipe for Sausage and Spinach Stuffed Mushrooms.
Rachael Ray's magazine is still bucking the downward trend.
Nancy Leson of All You Can Eat has details on Rachael's recent visit to a Seattle area restaurant.
Grub Street lets us know who will be competiting in this year's Burger Bash at the South Beach Wine and Food Festival, which will be hosted by Rachael Ray.
Becky Sher of the Centre Daily Times grudgingly admits that Rachael Ray's Yum-O! The Family Cookbook is a pretty good cookbook.
Broadcasting and Cable informs us that Rachael's talk show ratings were down six percent.
Rachael's new Booscotti was a hit in at least one household.

And for a little Friday fun, here's Darcy!

It's a Keeper: Citrus Fish with Bell Pepper Couscous

2008-08-12T04:11:00.000-07:00

Here's a little something good for a hot summer night - Citrus Fish with Bell Pepper Couscous. This one comes out of Rachael Ray's magazine, Every Day with Rachael Ray. When I previously tried something similar, let's just say it didn't go well.

Once again, my photography skills don't really do any justice to this meal. It was light and bright, with tons of flavor. Fish isn't something I make too often, so when I do make it, I'm always a little intimidated. This recipe definitely helped build my confidence and was easily made within 30 minutes.

Here's the recipe with my comments in brackets:

3 tablespoons extra-virgin olive oil (EVOO)
1/3 cup chopped flat-leaf parsley (a generous handful)
Juice of 1 lemon, plus 2 teaspoons grated peel
Juice of 1 lime, plus 2 teaspoons grated peel
Segments of 1 orange, chopped, plus 2 teaspoons grated peel [this is the hardest part of the recipe, but don't worry, just take it easy!]
1 tablespoon hot pepper sauce (eyeball it)
1 tablespoon chopped fresh thyme
Salt and pepper
Four 6- to 8-ounce pieces mahi mahi, halibut or orange roughy [I used tilapia, because it is a sustainable fish]
1 red bell pepper, chopped
4 scallions, chopped
2 1/2 cups chicken broth
1 1/2 cups couscous [My store carries a whole wheat couscous that's pretty good]

1. In a shallow dish, combine 2 tablespoons EVOO, the parsley, lemon juice and peel, lime juice and peel, orange peel, hot sauce and thyme; season with salt and pepper. Add the fish and let marinate for 15 minutes.

2. Meanwhile, preheat a grill or grill pan to medium. In a medium saucepan, heat the remaining 1 tablespoon EVOO , 1 turn of the pan, over medium heat. Add the bell pepper and scallions, season with salt and pepper and cook until softened, 3 to 4 minutes. Add the chicken broth and bring to a boil over high heat. Stir in the couscous, cover and keep warm.

3. Grill the fish until cooked through, about 3 minutes on each side.

4. Fluff the couscous, then mix in the chopped orange. Serve with the fish. [See, that wasn't so tough.]

Clips from Rachael Ray's Talk Show

2008-08-09T09:11:00.000-07:00

Interview with Drew Lachey, Part 1:

Interview with Drew Lachey, Part 2:

August Issue of Every Day with Rachael Ray

2008-08-07T03:28:00.000-07:00

After having a June-July issue, Rachael's Ray's magazine, Every Day with Rachael Ray, is back to its monthly schedule again now that it's August. I really hate those double issues because I know I have to wait forever for the next issue!

Unlike when I read my Us Weekly (which I read from cover to cover), I always jump right to the Weekly Menu Planner when I get my Every Day with Rachael Ray. I've already made three recipes from the Planner this month - Chicken Succotash, Cheesy Grilled Eggplant Panini, and Beefy Tex-Mex Stir-Fry. They were all great, so look out for reviews in the future. You can sign up to receive a new Weekly Meal Planner each week here.

Next, I jump to the 30 Minute Meals section, since those are the next set of recipes I would consider making right away. In August, there are recipes for Corn and Salsa Tortilla Soup, Spaghetti and Clam Sauce with Grape Tomatoes, Grilled Hot-and-Sour Shrimp with Watermelon-Watercress Salad, Sloppy Veg-Head Joe, Halibut with Corn Gravy and Chive Mashed Potatoes, Devilish Sesame Chicken with Green Beans and Scallion Rice, Creamy Parsley and Pistachio Fettuccine, Red-Eye Chili Gravy Steaks with Cheddar-Chive Polenta, and Lime Rickey Chicky and Buttered Almond Rice.

Silvana Nardone's No Recipe Zone helps you take advantage of your outdoor grill in hot weather with Grilled Corn and Sausage Flatbread. On the same theme, you can cool down with Daisy Martinez's Chilled Cucumber-Lime Soup from her Mucho Gusto feature.

Since everyone I know is getting pregnant these days (okay, maybe I'm being a little over dramatic, but you know what I mean!), I was pleased to see a party planning guide for a baby shower.

Rachael Ray Towels

2008-08-06T03:51:00.000-07:00

The first of Rachael Ray's household products that move outside of the kitchen have hit shelves. Well, unless you count her dog food line, Nutrish, but you know what I mean.

Linens 'n Things is currently selling Rachael Ray towels. The prices range from 3.99 to 7.99 and are "bright, bold, and bleach friendly." They feature 100% ringspun combed pima cotton and are made in Pakistan.

I think these may be the first products from her home textiles line to make it into stores. I'll keep my eye out for any new additions!

It's a Keeper: Hula Chicken with Pineapple BBQ Sauce

2008-08-05T03:58:00.000-07:00

I have to admit that I don't often make recipes from Rachael Ray's talk show. I know, I know, what kind of Rachael Ray fan am I? In my own defense, the recipes from her talk show aren't always 30 minute meals and I just prefer her simpler meals that are geared towards quick preparation (even if it isn't exactly 30 minutes).

However, I made an exception when it came to Rachael's recipe for Hula Chicken with Pineapple BBQ Sauce. I made this recipe shortly after I came home from the hospital after having Darcy. I know, what kind of idiot cooks a couple weeks after giving birth? But, for me, life had changed so much that I really wanted some connection to what life was like before her arrival, and cooking provided the perfect means to do so. Plus, my Dad was visiting and could take care of Darcy while I was in the kitchen (and she used to sleep all the time too, which helped).

I think my sleep deprivation evidenced itself in my photo taking ability that day because the photo I took does not do this recipe justice. It was sweet and tart, with a little kick in the barbecue sauce. Give it a try if you'd like to try a little something different with your chicken! Here is the recipe with my comments in brackets:

1 box brown rice, prepared according to package directions
4 boneless, skinless chicken breasts
8 slices deli ham
1 to 1 1/2 cups shredded white cheddar cheese
Salt and freshly ground black pepper
Flour, as needed for coating
3 tablespoons EVOO - Extra Virgin Olive Oil, divided
1 medium red onion, finely chopped
2 cups fresh pineapple, chopped
3 tablespoons brown sugar
3 tablespoons apple cider vinegar
1/4 cup tamari (dark soy sauce)
1 cup prepared tomato sauce (use a plain variety instead of one with a lot of add-ins)
3 to 4 scallions, thinly sliced

Preheat oven to 400ºF.

Get the rice going, according to the package directions.

With that working, flatten the chicken breasts into cutlets first by butterflying each piece. Open one of the breasts up and place it into a large zipper bag with a small amount of water [I just use a little dash of water and that seems to be enough]. Squeeze as much of the air as you can out of the bag then seal it. Using a meat mallet or small, cast iron skillet, pound the breast out until it's evenly thin (while you'll need a little force here, don't be too aggressive when pounding or you'll end up with an uneven cutlet or, even worse, tear the meat). Remove the cutlet from the bag and reserve it on a large cutting board. Pound out the rest of your chicken breasts the same way.
With all of your chicken flattened out, take one cutlet and lay two pieces of sliced ham in the center. Top it with a small handful of cheese (about 1/4 cup) and roll it up into a log. Secure the roll-up with a toothpick then roll up your remaining chicken breasts, ham and cheese the same way. Season the outside of the roll-ups with salt and freshly ground black pepper and toss them lightly in the flour to coat the outside.

Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Place the chicken into the pan and cook until each side is golden brown, 8-10 minutes total. Once the roll-ups are golden brown, finish cooking them in the oven for 6-8 minutes. [Lots of roll up recipes require the chicken to be fully cooked in teh pan, but I always end up drying out the chicken trying to do it that way, so finishing it in the oven is a good technique.]

While the chicken roll-ups are cooking, place a medium skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Add in the onion and pineapple, and cook until the onion begins to get tender, 4-5 minutes. Add in the brown sugar, vinegar, tamari and tomato sauce. Simmer your homemade BBQ sauce for a couple of minutes to thicken it up and season it with salt and freshly ground black pepper.

To serve, stir the sliced scallions into the brown rice and put some on each plate. Slice the chicken roll-ups on an angle and pour the sauce over each one.

Rachael Ray's New Dog Food

2008-08-04T04:35:00.000-07:00

Rachael Ray has introduced a new dog food called Nutrish that is inspired by what she feeds her dog, Isaboo. All of Rachael's proceeds from the food will go to Rachael's Rescue, which was founded by Rachael to help animals at risk. You may have heard of the first beneficiary of the charity - "a terrier mix named Spirit that made national news earlier this month after a man was caught on videotape savagely beating it at the U.S.-Mexico border." The charity has offered to cover all medical costs.

Here's what Rachael had to say about Rachael's Rescue: "It seemed like not a lot of extra time to donate to something that could potentially raise millions of dollars for championing these little creatures that can't speak for themselves."

Don't worry cat lovers - she also has a line for cats planned.

Market Watch has some details on the product itself. Real meat is the first ingredient in both varities - Real Chicken and Veggies and Real Beef and Brown Rice. As for the other ingredients:

There are no by-products, fillers, artificial flavors or preservatives; and each recipe contains:

-- Antioxidant nutrients like vitamin E and selenium to support a healthy immune system
-- A healthy fiber blend including oatmeal for easy digestion
-- Omega Fatty Acids, with a dash of EVOO (extra virgin olive oil) to support healthy skin and a shiny coat
-- High quality proteins to support healthy organs and lean muscle mass
-- Calcium for strong bones and healthy teeth

There are also crunchy and chewy treats named after Isaboo, called Isaboo Booscotti. The flavors are "bacon and peanut butter; and Isaboo Grill Bites chewy treats come in beefy burger and bacony burger flavors."

Clips from Rachael Ray's Talk Show

2008-08-03T19:10:00.000-07:00

Sex expert Dr. Hilda Hutcherson:

KT Tunstall performs:

Rachael Ray Roundup

2008-08-01T03:58:00.000-07:00

Not a bunch of posts this week because I went on vacation! My husband, Darcy, and I went to the spot my family went when I was a kid - Sea Ranch. It's on the Sonoma Coast and is absolutely gorgeous. Now, it is a typical Northern California beach, so we're talking sweatshirts and jeans.

Darcy was such a trooper! I bought an Ergo Carrier and she absolutely loved it. Since she's only 3.5 months old, the sun is not her friend (and since I'm Irish, it's not my friend either), so I could put the little sun shade over her head and we could go for long walks along the huge bluffs.

We rented a house, so we had our own kitchen, but I wanted to keep our meals as simple and easy to clean up as possible. We found these seriously outstanding Apple and Gouda sausages at Costco (you can find them here), where those little food sample people worked on me. I could have eaten the whole package. The other nights were burgers, lasagna, and Rachael's Honey Teriyaki Chicken.

Here are some Rachael Ray posts from around the blogosphere this week. If you see a post that you think would be good for the Roundup, or you write one yourself, e-mail me so I can be sure to include it.

Looks like Rachael and her husband John might have some room for a bigger kitchen.
Bellini Valli of More Than Burnt Toast tweaked Rachael's recipe for Roasted Garlic and Grape Tomato Pasta with Basil and Arugula.
Blind Muscat recounts his experience at dinner with Rachael Ray (she was filming at a restaurant for Rachael's Vacation).
Looks like Anthony Bourdain finally came to his senses about Rachael Ray. This is what he told the Journal Gazette about his chat with her: “She did not punch me in the nose, so I figure it was a win-win,” he says. “I wake up every day happy that she lets me live. She’s huge. Incredibly powerful. She can snuff me out at will.”
Karen at Busy Mamas found a keeper with Rachael's recipe for Spiced Grilled Chicken.
Us Weekly wants to know if you would feed your dog Rachael Ray's dog food. When I voted, the yes votes were winning in a landslide.

It's a Keeper: Turkey Breast with Mexican Squash

2008-07-29T03:59:00.000-07:00

Do you ever think of making turkey breast? I certainly don't. My usual thoughts are chicken, fish, pork, or red meat, but I never really think to make turkey breast. It's certainly not something I crave - until now! This Turkey Breast with Mexican Squash from the May 2008 issue of Every Day with Rachael Ray was a nice change of pace.

I generally only pick recipes that have a side dish with them, mostly because I like to take all the thinking out of it. For some reason, the pressure of deciding what to make as a side dish is too much for me. I know, I have issues. So, when I saw this recipe, with the Mexican Squash on the side, I knew I had to give it a try.

This meal took me about 40 minutes to make, but it could be shorter if you are a fast chopper. Give it a try for a little something different! Here's the recipe with my comments in brackets:

SERVES 4
Prep Time: 15 min
Cook Time: 25 min

1/4 cup chili powder [Definitely ease back on tis if you aren't a fan of spicy food]
1 tablespoon ground cumin
1 1/2 teaspoons salt
8 turkey breast cutlets (about 1 1/4 pounds)
3 tablespoons vegetable oil
1 small onion, finely chopped
1 clove garlic, finely chopped
1 pound zucchini, halved and cut crosswise 1/4 inch thick
One 10-ounce package frozen corn kernels, thawed
1 cup drained canned fire-roasted diced tomatoes

1. In a small bowl, combine the chili powder, cumin and 1 teaspoon salt. Dust the turkey cutlets on both sides with the spice mixture. [I pretty much caked it on instead of dusting it, but next time I would probably do something in between.]

2. In a large skillet, heat 1 tablespoon oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the zucchini and the remaining ½ teaspoon salt and cook, stirring occasionally, for 4 minutes. Stir in the corn and tomatoes and simmer until the zucchini is tender, about 4 minutes. Cover to keep warm.

3. In another large skillet, heat the remaining 2 tablespoons oil over medium-low heat. Working in batches, add the turkey cutlets and fry until just cooked through, 2 to 3 minutes on each side. Transfer to a paper-towel-lined plate to drain. Serve with the Mexican squash.

Clips from Rachael Ray's Talk Show

2008-07-26T04:00:00.000-07:00

Rachael interviews Hulk Hogan:

Check out the biggest burger in America:

Rachael Ray Roundup

2008-07-25T03:39:00.000-07:00

There were lots of folks cooking lots of Rachael Ray recipes out in the blogosphere this week! Everyone must be all jazzed up about the amazing summer produce that's out there this week.

Speaking of which, on my To Do list this weekend is to try some grilled peaches with ice cream from the August issue of Every Day with Rachael Ray (sorry, they don't have the recipe up yet!). I mean, really. How good does that sound?

Here are some Rachael Ray posts from around the blogosphere this week. If you see a post that you think would be good for the Roundup, or you write one yourself, e-mail me so I can be sure to include it.

Andie at Sweet. Southern. Spirited. made recipe that I definitely have to try - Falafel Burgers. How good does that sound? They don't seem to sell tahini in the tri-county area, so I'll have to special order it first.
Andrea at Nummy Kitchen tried Rachael's Cheesy Orzo recipe.
Teresa at I'm Running to Eat made a great recipe for Summer - Spanish Shrimp and Chorizo Skewers.
While making Rachael's recipe for Gnocchi with Sausage and Swiss Chard, Alexis of Alexis a la Carte realized she doesn't like Swiss Chard.
Kirstikimberly at Peyton in the Pantry tried a Tuna Melt recipe from 2, 4, 6, 8.
You can check out a review of another melty recipe at Dinner is Served, where K tried Rachael's Cassoulet Stuffed Bread Melts.

Cover Art for Rachael Ray's New Cookbook

2008-07-23T03:29:00.000-07:00

So how do we feel about the cover art for Rachael's next cookbook? The title, Rachael Ray's Big Orange Book: Her Favorite All-New 30-Minute Meals, Veggie Meals, Holiday Menus, Dinners-for-One, Kosher Meals, Rollover Menus, and Much, Much More!, is a doozy, so a simple cover was probably the right idea. You can pre-order this one now and it releases on November 5.

On a personal note, the orange and blue motif reminds me of when I had braces on my teeth - I used to get orange and blue rubber bands on them. Man, I was (and still am) a dork.

It's a Keeper: Cajun Pork Burgers

2008-07-22T03:48:00.000-07:00

Rachael Ray calls herself the Queen of Burgers and I have to say that she isn't lying. These Cajun Pork Burgers were, like all of Rachael's burger recipes that I have tried, outstanding. I'm usually skeptical of a burger recipe without cheese on it, but these burgers have so much flavor, you won't even miss that cheese at all. I promise.

What really gives these burgers that extra something something is the special sauce. So, whatever you do, don't cut corners on the sauce! I served the burgers with some veggies that I drizzled with EVOO and some McCormick Montreal Steak Seasoning and roasted in the oven until they were nice and tender.

3/4 pound andouille, removed from casing
1 pound ground pork
1 rib celery, finely chopped
1/2 green bell pepper, finely chopped
1 small white onion (boiling onion), finely chopped
3 cloves garlic, minced
4 sprigs fresh thyme, chopped, about 1 tablespoon or 1 teaspoon dried thyme
1 teaspoon cayenne pepper sauce, several drops
Coarse salt and black pepper

Special Sauce:
1/2 cup chili sauce
1/4 cup (3 well-rounded tablespoons) mayonnaise or reduced fat mayonnaise
1/4 cup (3 well-rounded tablespoons) prepared sweet red pepper relish
Toppings: Bibb lettuce or hearts of romaine, sliced vine ripe tomato, and 5 crusty rolls

Serving suggestion: Red Bean Salad, Cajun Oven Fries, recipes follow

Cut sausage into large chunks and place in a food processor. Grind sausage into crumbles. Combine ground sausage with pork, vegetables, garlic, thyme, hot sauce and a little salt and pepper. Form mixture into patties and cook 7 minutes on each side on an indoor electric grill preheated to high [I think she's specific about an indoor electric grill because the burgers probably don't stick together well enough to use an outdoor grill]. To cook in a skillet, heat a nonstick skillet over medium high heat and cook burgers 6 to 7 minutes on each side. For outdoor grill, cook patties 6-inches from hot coals or over medium high gas heat 6 minutes on each side, covered.

Mix chili sauce, mayonnaise, and sweet relish in a small bowl. Serve burgers on crusty rolls with special sauce, lettuce, and tomato. Serve with red bean salad and Cajun oven fries.

P.S. Don't forget a cold beer for Pop! [Rachael's Dad is Cajun, so I think this is a little note for him.]

Rachael's Recommended side dishes:
Red Bean Salad
Cajun Oven Fries

Grilling Contest with Mario Batali and Rachael Ray

2008-07-21T04:10:00.000-07:00

There's still time to enter a grilling contest being held by Mario Batali and Rachael Ray. Mario recently published a grilling cookbook, called Italian Grill, and as part of his promotion of that book, he's hosting a grilling contest with Rachael.

To enter, you have to submit a grilling recipe and a video demonstration. The prize is (drumroll, please) a " once in a lifetime VIP weekend at Texas Motor Speedway including the ultimate pre-race tailgate party with Mario Batali and Rachael Ray at the Dickies 500 NASCAR Sprint Cup Series race on November 2nd." And, in case you think you might enter and lose for no reason, have no fear! Uncle Bens will donate $1.00 to The Food Bank For New York City for every entry received.