Showing posts with label rachel ray. Show all posts
Showing posts with label rachel ray. Show all posts

Tuesday, February 12, 2008

Cooking RR Style

That's Rachel Ray to you folks.

So I'm trying to gradual work my way through my Rachel Ray: 365 No Repeats cookbook. Everything I've cooked so far has been pretty yummy. So the other night I tried another recipe and the hubby was very pleased with the result.

Sliced Grilled Steak on Blue Cheese Biscuits

3 garlic cloves, finely chopped

2 tbsp grill seasoning, such a Mc Cormick's Montreal Steak Seasoning

1 tbsp Worchestershire sauce


Freshly ground pepper

3 tbsp extra-virgin olive oil

2 pounds flank steak

1 8-ounce package buttermilk biscuit mix, such as Jiffy brand

1/2 cup blue cheese crumbles

1 vine-ripe tomato

1 small bunch of water watercress, trimmed and cleaned

4 tbsp sour cream

  1. Preheat the oven to 450.

  2. Preheat a grill pan or outdoor gril to high heat

  3. Mix together the garlic, grill seasoning, Worcestershire sauce, salt, and pepper. Whisk in the extra-virgin olive oil. Pour into a glass dish or sealable plastic bag. Add the flank steak and coat it evenly in the marinade. Let it stand for 10 minutes.

  4. While the steak is marinating, prepare the biscuits. Place the biscuit mix in a bowl, add the blue cheese crumbles, and mix with a fork to distribute. Add water, according to the package directions. Once combined, dump the biscuit mix out on a cutting board (I added flour to the board before hand so it wouldn't stick). Using your fingertips, press out the mix into a 1-inch-thick square. Divide the square with a knife into 4 squares. Arrange the biscuits on a foil-lined cookie sheet and bake for 12 to 15 minutes, or until the biscuits are cooked through and the bottoms are golden brown. Remove from the oven and let cool.

  5. Grill the flank steak for 6 to 7 minutes on each side or to your preferred doneness. Remove the flank steak from the grill and let the juices redistribute before slicing.

  6. Thinly slice the tomato and coarsely chop the watercress; reserve.

  7. To serve, thinly slice the rested meat on an angle, cutting against the grain. To make easy work of the slicing, use a sharp knife. Split each of the four biscuits in half. Arrange a slice or two of tomato on the bottom of each biscuit. Season the tomatoes with salt and pepper. Top the tomatoes with some of the sliced steak. Top that with a dollop of sour cream and a little of the chopped watercress. Set the biscuit top in place or slightly to the side. Eat up!

First I didn't have any flank steak so I just used regular old steak. I also didn't use the watercress or sourcream. But it still tasted very yummy!

Tuesday, January 29, 2008


I made some YUMMY food tonight. And I totally forgot to take pictures. I suck. BUT I did want to share the recipes! Because they are DELISH! I stole all these from a very old Rachel Ray magazine (yes, I know Mamasita, you HATE her, but it's good stuff!), so ENJOY!

Spicy Honey-Glazed Chicken
(I cut this recipe in half b/c there is only two of us)
1/4 cup of Extra-virgin olive oil
1 small onion, finely chopped
1 clove garlic, finely chopped
1/2 cup honey
2 teaspoons hot pepper sauce
1/2 teaspoon chili powder
1 teaspoon lemon juice
8 skinless, boneless chicken breasts (about 4 pounds)
1 pineapple - peeled, cored & cut into 8 thick rings (or buy canned like I did!)

1. In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add the onion and garlic and cook, stirring, until translucent and beginning to brown, 6 to 8 minutes. Add the honey, hot pepper sauce and chili powder and simmer for 1 minutes. Remove from heat, stir in the lemon juice and set aside.

2. Preheat a grill or large grill pan to medium-high. Rub the chicken with the remaining 3 tablespoons of olive olil and season with salt. Grill until well marked, about 7 minutes. Flip and cook until the bottoms are well marked and the chicken is cooked trough, another 2 minutes. Transfer to a plate and brush with the reserved honey glaze. Cover with foil and let rest for 5 minutes.

3. Meanwhile, grill the pineapple until well marked on one side, about 4 minutes, then flip and cook for another 2 minutes. Serve with the chicken.

Serve with:

Grilled Corn with Parmesan Butter
1 stick (4 ounces) butter, softened
1/2 cup finely grated parmesan cheese
1/2 teaspoon pepper
6 ears corn, husked
2 tablespoons extra-virgin olive oil

1. In a medium bowl, beat together the butter, cheese and pepper until creamy. Spoon onto a sheet of plastic wrap or waxed paper, roll into a log and freeze until chilled, at least 20 minutes or up to 2 days.

2. Preheat a grill or grill pan to medium-high. Cut the corncobs in half. Brush them lightly with olive oil and grill, turning occasionally, until the corn is tender and just getting charred, 12 to 15 minutes. Cut the chilled butter into small pieces and serve with the corn.

And for dessert:

Berry Cakes with Cinnamon Whipped Cream
1 stick (4 ounces) unsalted butter, softened
3/4 cup plus 1 tablespoon granulated sugar
2 tablespoons plus 1 cup heavy cream
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 cup flour
1 cup mixed fresh berries, plus more for garnish
2 tablespoons canfectioners' sugar
1/2 teaspoon ground cinnamon

1. Preheat the oven to 350. Lightly grease a muffin pan. Using an electric mixer, beat the butter and 3/4 granualted sugar until pale, about 5 minutes, scraping down the sides of the bowl. Add the eggs and beat until fluffy, about 2 minutes. Add 2 tablespoons cream, the vanilaa and the salt and mix until combined, scraping as necessary. Beat in the flour until incorporated. Using a spatula, gently stir in the berries.

2. Spoon the batter into each muffin, cup and about three-quarters full. Top each cake with a few berries and sprinkle the remaining 1 tablespoon granulated sugar over the cakes. Bake until a toothpick inserted in the center comes out with only a few crumbs, 30 to 35 minutes. Let cool in the pan, then run a knife around the edges and remove.

3. In a small bowl, whip the remaining 1 cup cream with the confectioners' sugar and cinnamon until soft peaks form. Serve with the cakes.

Enjoy people!!