Katie Lee Biegel shares her quick and easy, make-ahead kale slaw tossed with cabbage, carrots, sunflower seeds + a creamy mayo-yogurt dressing.

Healthy Make-Ahead Side: Katie Lee’s Kale Slaw

mayonnaise

Greek yogurt

Dijon mustard

apple cider vinegar

honey

celery seeds

salt

black pepper

kale

cabbage

carrots

sunflower seeds

Kale Slaw | Katie Lee Biegel

Combine mayonnaise, yogurt, mustard, vinegar, honey, celery seeds, salt, and pepper in a bowl

Put the kale, cabbage, carrots, and sunflower seeds in a large bowl and pour in the dressing

Toss to combine until everything is evenly coated, then serve or store in the fridge for 2 to 3 days

Rachael shares a "brilliant" Canadian chicken dish that's a fun take on beef tournedos + is great for brunch, lunch, dinner and weddings!

Chicken + Potatoes for Any Time of Day or Occasion, Even Weddings!

potatoes

chicken thighs

Salt and pepper

bacon

Kitchen string

Olive oil cooking spray

butter

onion

rosemary

smoked paprika or sweet paprika

brandy

cream

shallots

dry sherry or white wine

mustard Dijon mustard

smoked maple syrup maple syrup

Worcestershire sauce

poppy seeds

Canadian Chicken Tournedos and Brandy Home Fries  | BLD | Rachael Ray

Ideally, start preparing the potatoes the day before the meal by placing the whole potatoes in a pot, then covering with a few inches of water, bringing to a boil and cooking until just tender but not fully cooked, 20 minutes

     Preheat oven to 400°F, with rack at center

    Season the chicken on both sides with salt and pepper

Roll 4 pieces tightly into cigar-like logs, then drape the top of each cigar-shaped piece with the remaining pieces of boneless thighs and form a round shape like a firm bun

Wrap the side edges of each chicken "bun" with 1 slice of bacon

Secure the bacon to the chicken "bun" by snugly tying a piece of kitchen twine around the bacon

Arrange the chicken on a parchment-lined medium-sized baking sheet, then lightly spray or drizzle with olive oil, transfer to preheated oven and bake 30 minutes, to 165°F on an instant-read thermometer

A few minutes before the chicken is done, top with the glaze and return to the oven

 Peel, then cube the cooled cooked potatoes into ½ inch dice

In a large nonstick skillet, melt 3 tablespoons butter over medium to medium-high heat, add white or yellow onion, season with salt and soften 5 minutes

Add potatoes and season with salt and pepper, rosemary and smoked paprika or sweet paprika

Brown potatoes 10 to 12 minutes, turning occasionally until crispy-ish

Add brandy and shake pan; it may flame up a bit, so be aware

Add cream and brown again, about 2 minutes, to caramelize the potatoes

25-Inch Covered Deep Skillet  Heat a sauce pot or small skillet over medium heat, add remaining butter and saute shallots seasoned with salt and pepper for 3 minutes or until lightly browned

Add sherry or wine and reduce to 3 tablespoons, add mustard, maple syrup and a splash of Worcestershire sauce (if using) and swirl a minute or so

Pour over the chicken tournedos and baste to coat evenly

Return chicken to the oven to finish cooking and set the glaze, just a couple of minutes

To serve, remove the string from the chicken tournedos

Top the glazed tournedos with poppy seeds and serve with brady-laced home fries

https://cbsi-rachaelray-video-fastly.global.ssl.fastly.net/2022/02/22/2005639747638/rr_16081_canadian-chicken-tournedos-and-brandy-home-fries-b6ca34d4_902561_5192.mp4

Watch Rachael show you how to make a BLD meat and potatoes meal with boneless, skinless chicken thighs as the star.

How to Make Canadian Chicken Tournedos and Brandy Home Fries  | BLD | Rachael Ray

"Top Chef" winner Kristen Kish shares her easy breakfast bake made with frozen hash browns, eggs + chorizo in a sheet pan.

Easy Breakfast Bake: Sheet Pan Hash Browns With Eggs + Chorizo

shredded hash browns (5 to 6 heaping cups)

Gruyere cheese

cut into small cubes (or your favorite grated cheese)

rosemary leaves

thyme leaves

olive oil

Salt and black pepper

eggs

chorizo

sliced into 1 inch coins (see Tip)

Flaky sea salt

parsley

lemon juice

Sour cream

Hot sauce red pepper flakes (optional)

Sheet Pan Hash Browns With Eggs and Chorizo | Chef Kristen Kish

In a large mixing bowl, toss together the hash browns, cheese, rosemary, thyme, olive oil, mustard and salt and pepper to taste

(You can do this on the sheet pan, if you like, but it's easier in a bowl

Also, some brands of hash browns already contain spices and/or salt, so be sure to take that into consideration when seasoning them

)   Spread the hash browns onto a nonstick 9-by-13-inch sheet pan as evenly as possible

Form 4 quarter-size holes in the potatoes; you'll put the eggs in them later

Bake until the top is lightly golden brown, 20 to 25 minutes

Remove the pan from the oven and crack 1 egg into each hole

(If you have a convection oven, like I do, the fan can dry out the membrane covering the egg yolks

As such, I like to carefully remove the membrane, but it's not necessary

) Arrange the chorizo around the eggs and bake until the eggs are cooked to your desired doneness, 6 to 8 minutes

To serve, sprinkle flaky sea salt over the eggs, then garnish with the fresh parsley leaves tossed with a little lemon juice and dollops of sour cream

I also like mine with a little hot sauce or pepper flakes for an extra kick of heat

https://cbsi-rachaelray-video-fastly.global.ssl.fastly.net/2022/04/04/2019643459824/16116_kristen_kish_recipe-35eaeef1_947930_5192.mp4

Watch "Top Chef" winner Kristen Kish show you how to make a "perfect" and easy hash brown sheet pan bake with eggs + chorizo.

How to Make Sheet Pan Hash Browns With Eggs and Chorizo | Kristen Kish

Rachael shares her savory twist on French toast and serves it with balsamic-glazed strawberries + sausages for breakfast, brunch, lunch or dinner.

Rach Turns French Toast Into a Savory BLD Meal

bread

heavy cream

Parmigiano-Reggiano cheese

nutmeg

cinnamon cinnamon

sugar

strawberries

hulled and sliced

basil leaves

balsamic vinegar or balsamic drizzle

light honey

Italian pork sausage with fennel or chicken sausages or plant-based sausages

Savory French Toast with Strawberries and Basil and Sausages | BLD Meal | Rachael Ray

In a large shallow dish, whisk up eggs, cream and cheese with nutmeg, cinnamon, sugar and salt

Heat a nonstick griddle or large nonstick skillet over medium-low to medium heat

Listicle: Rachael Ray 14-Inch Nonstick Frying Pan  In a medium bowl, toss the sliced strawberries with basil and aged balsamic vinegar or balsamic drizzle

Place honey in small pot and warm over low heat

Prick the casings of sausages with tines of a fork and place in a nonstick skillet with 1/8 inch of water and olive oil

Allow the water to evaporate, then brown the sausages, remove from heat and cover

Turn 4 slices of bread at a time in custard

Liberally paint the griddle with melted butter and cook 4 slices of bread at a time until deeply golden and puffed, about 4 minutes

(You can keep the toasts warm in a low oven while the sausages are browning, if you need to

)   Serve 2 savory toasts on each plate and drizzle with warm honey, top with berries and place 2 sausages alongside

https://cbsi-rachaelray-video-fastly.global.ssl.fastly.net/2022/05/23/2035898947986/16158_french_toast_recipe-d9788caa_1025787_5192.mp4

Watch Rachael show you how to make a quick and easy savory French toast meal that's great for breakfast, brunch, lunch or dinner.

How to Make Savory French Toast with Strawberries and Basil and Sausages| BLD Meal | Rachael Ray

Rach shares an easy BLD meal of pan-seared steaks served with egg-filled mushrooms + tomatoes broiled with oil and vinegar.

Easy BLD Meal: Seared Steak, Egg-Filled Portobellos + Broiled Tomatoes

beefsteak tomatoes

cored and halved; gently seed the tomatoes

Tomato vinegar balsamic vinegar

Fancy EVOO

flat-leaf parsley

pepper

garlic and granulated onion

red pepper

portobello mushroom caps (choose very large caps to ensure they can hold the egg)

mushrooms

EVOO non-aerosol cooking spray

eggs (I prefer blue Araucana/blue-shell eggs

they have very bright yolks)

thyme

Parmigiano-Reggiano or pecorino cheese

sirloin

Kosher salt and coarse black pepper

Canola oil non-aerosol cooking spray

lemon

Red pepper flakes parsley

Egg-Stuffed Portobello Mushrooms, Steak and Broiled Tomatoes with Oil + Vinegar | BLD | Rachael Ray

Preheat broiler, with rack at center of oven

For the tomatoes, arrange the tomato halves on one of the baking sheets, dress with vinegar and EVOO and season with salt and pepper

Broil the tomatoes 7 to 8 minutes until brown at edges a bit, then remove from oven, add parsley and set aside

For the spice blend, mix together the ingredients

For the portobellos, spray both sides of mushrooms with EVOO, place cap-side up on the other baking sheet and season tops with half the spice blend

Broil 5 minutes, turn and broil 5 minutes more

Remove from oven, drain off excess liquid and season this side of caps

Add eggs one by one to a ramekin to spill into mushroom caps

If shell bits are in eggs, remove with a larger piece of shell

Fill mushroom caps with eggs and sprinkle with thyme and 2 tablespoons grated cheese per mushroom

Bake until the egg whites are set, about 10 to 12 minutes, add parsley and set aside

Preheat cast-iron skillet over medium-high heat

Listicle: Rachael Ray 12-Inch Cast Iron Frying Pan  Season the steaks on both sides

Spray the hot pan with oil and cook steaks 3 minutes on each side for medium rare, adding the lemon to the pan when you flip the steaks

Brown thin line of fat at edge and douse the steaks with the caramelized lemon juice

Rest the steaks 5 minutes, then top with red pepper and parsley

https://cbsi-rachaelray-video-fastly.global.ssl.fastly.net/2022/09/19/2074306115743/17013_egg_stuffed_mushroom_recipe-5a19775b_1301218_5192.mp4

Watch Rachael show you how to make a hearty BLD (breakfast, brunch, lunch or dinner) meal: steak with egg-filled mushrooms + broiled tomatoes.

How to Make Egg-Stuffed Portobello Mushrooms, Steak and Broiled Tomatoes with Oil + Vinegar | Rachael Ray

Rachael shares the BLD migas casserole with chorizo, pico de gallo + avocado crema that was a BIG hit with her friends in Italy.

Rach's BLD Migas Casserole with Chorizo Was a BIG Hit in Italy

Salt

hot sauce

half 'n' half

½ tortilla chips

Mexican cheese blend

limes

garlic

chopped or grated

white onion

jalapeno peppers

and finely chopped

tomatoes

cilantro leaves

crema

Haas avocado

lime

cumin

Migas Casserole | BLD Meal | Rachael Ray

Preheat oven to 400°F, with rack at center

For the casserole, whisk up eggs, salt, hot sauce and half 'n' half

Listicle: Rachael Ray Bubble &amp; Brown 4

5-Quart Oval Baker  Fill a casserole with tortillas

Cover casserole and bake 20 to 25 minutes until set

Meanwhile, cook the chorizo in small nonstick skillet over medium-high heat to brown and crumble, then drain

For the pico de gallo, in a bowl, combine lime juice, garlic, onion, jalapeno and salt and let stand 10 to 15 minutes

Add tomatoes and cilantro and combine salsa

For the avocado crema, in a food processor bowl, add crema or sour cream, avocado, lime juice, salt and cumin; process until smooth

Top casserole with chorizo, salsa and avocado crema to serve

https://cbsi-rachaelray-video-fastly.global.ssl.fastly.net/2022/10/14/2084860483881/rr_17043_rr_recipe-b70c318c_1377445_5192.mp4

Watch Rachael show you how to make her tasty twist on migas with sauteed chorizo, pico de gallo + avocado crema.

How to Make Migas Casserole | BLD Meal | Rachael Ray

Rachael shares her quick and easy crispy ham and cabbage (the "hay") frittata that she serves for breakfast, brunch, lunch + dinner.

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