rachael ray

1. Heat a large cast-iron skillet over medium-high to high. Bring the steaks to room temperature. Pat dry and season on both sides with kosher salt and black

Rosemary Steak with White Wine Sauce & Green Beans with Mushrooms

strip

Kosher salt and black pepper

(12 oz.) trimmed haricots verts (thin green beans)

olive oil

rosemary, leaves

butter

lb. large white or cremini mushrooms, sliced

shallots,

chicken stock

garlic,

white wine

lemon, juiced (about 2 tbsp.)

1. Bring a large pot of water to a boil for the pasta.  2. In a large skillet, melt the butter over medium to medium-high heat. When it bubbles and foams, add

Pappardelle with Brown Butter Meat Sauce & Crispy Sage

sage leaves,

veal

onion,

Salt and white pepper

nutmeg (about 1/8 tsp.)

milk

Parmigiano-Reggiano rind, cheese

pappardelle

Rachael Ray's Burger of the Month from the October 2018 issue of Rachael Ray Every Day magazine is a Korean Barbecue Burger.

Burger of the Month: Korean BBQ Burgers

mayonnaise mayonnaise

tbsp. gochujang (Korean hot pepper paste)

sesame oil

tsp. grated peeled fresh ginger

sugar

garlic, grated

savoy, green, or red cabbage

store-bought kimchi, thinly sliced, plus a splash of the brine

scallions, thinly sliced

apple cider vinegar

salt

red onion, very thinly sliced

garlic, chopped

ginger,

(packed) brown sugar

soy sauce

tbsp. rice vinegar

cornstarch,

honey

beef

Worcestershire sauce

Black pepper

tbsp. canola or vegetable oil

brioche burger buns

sesame seeds,

Bright dill balances the spicy paprika in this veggie-forward dinner. Make it gluten-free by replacing the noodles with boiled diced russet potatoes.

Cauliflower Paprikash with Dilly Egg Noodles

cauliflower (about 2 lb. total)

Salt and pepper

caraway seeds and cumin seeds

paprika (I use

vegetable stock

(14.5 oz.) crushed or diced tomatoes

tsp. sherry vinegar or lemon juice

crème fraîche, sour cream, or Greek yogurt

wide egg noodles

chives and dill sprigs

1. Preheat the oven to 200°.  2. Working with 1 breast at a time, butterfly the chicken by cutting horizontally [1, above] with a sharp knife almost all the way

Chicken Schnitzel with “Schn’apple,” Fennel & Onions

boneless, skinless chicken breasts (6 to 8 oz. each)

flour

eggs

tbsp. milk

Dijon mustard

breadcrumbs

nutmeg

Safflower oil

Honeycrisp apples,

fennel—quartered, fennel fronds

shot (1 1/2 oz.) apple schnapps or apple brandy

dill

Lemon wedges

How to make Buffalo Chicken Chili in an Instant Pot, Slow Cooker, or as a freezer meal. Packed with buffalo chicken wing flavor, adjustable heat, and then topped off with creamy crumbled blue cheese- it&#039;s perfect for a hands-off, mid-week meal!

Buffalo Chicken Chili {Instant Pot or Slow Cooker!}

garlic

onion

carrots (chopped)

celery (chopped)

beans

28 oz can diced tomatoes (low sodium)

Frank's red hot sauce

maple syrup

tbsp cumin

tbsp chili powder

tbsp smoked paprika

tsp salt

lbs chicken breasts (skinless & boneless)

blue cheese (crumbled)

Avocado oil (for frying)

Cilantro (green onion, lime and tortilla chips, for garnish)

Slow Cooker: Preheat large skillet on medium heat and swirl oil to coat. Add garlic, onion, carrots and celery; sauté for 5 minutes, stirring occasionally.

Transfer to a large slow cooker along with beans, diced tomatoes, Frank&#39;s red hot sauce, maple syrup, cumin, chili powder, smoked paprika and salt. Stir to combine.

Add chicken breasts and push on them to sink in. Cover and cook on Low for 8 hours or on High for 4 hours.

Instant Pot: In Instant Pot, add ingredients in the following order: garlic, onion, carrots, celery, beans, maple syrup, cumin, chili powder, smoked paprika, salt, chicken, Frank's red hot sauce and diced tomatoes. Do not stir!

Close the lid, set pressure vent to Sealing and press Pressure Cooking on High for 30 minutes.

To release the pressure, do quick release by turning pressure valve to Venting position until float valve drops down.

Remove chicken breasts, shred with 2 forks and return to the slow cooker/Instant Pot. Add blue cheese, stir and let sit for a few minutes.

Serve hot, garnished with cilantro, green onion and lime. And tortilla chips if you have any.:)

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