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Loading Video... RECIPE COURTESY OF RACHAEL RAY Parmigiano and Herb Chicken Breast Tenders rated 4.8 of 5 stars 283 Reviews Level: Intermediate Total: 35 min Prep: 15 min Cook: 20 min Yield: 4 BIG servings This recipe is so versatile: serve these tenders hot or cold. Cold, pair them with pasta salad. Hot, they're good as is with a simple mixed green salad. Or, top the tenders with tomato sauce and cheese, and serve them with a side of spaghetti for an extra tender quick Chicken Parm. Ingredients Deselect All Olive oil, for frying 1 1/2 pounds chicken breast tenders Salt and pepper 1 cup all-purpose flour 2 large eggs, beaten with 1/4 cup water Breading: 2 cups Italian style bread crumbs 1 cup shredded Parmesan 6 sprigs or stems fresh thyme leaves, stripped and chopped, 2 to 3 tablespoons 6 sprigs fresh rosemary leaves, finely chopped, 3 tablespoons 2 handfuls chopped flat-leaf parsley leaves 4 cloves garlic, finely chopped 1 teaspoon crushed red pepper flakes Chicken Parmigiano, recipe follows Simple Tomato Sauce for Chicken Parmigiano: 2 tablespoons extra virgin olive oil 1 small white onion, finely chopped 3 cloves garlic, minced 1 (14 ounce) can chunky style crushed tomatoes 1 (28 ounce) can crushed tomatoes 1 cup chicken broth or stock A handful fresh basil leaves, torn into small pieces Coarse salt 1 1/2 cups shredded provolone 1/2 cup grated Parmigiano-Reggiano 1 pound spaghetti, cooked to al dente Directions WATCH Watch how to make this recipe. Preheat oven to 350 degrees F. Place a nonstick cookie sheet in oven with a tin foil liner. Heat 1/2-inch oil in a large nonstick skillet or frying pan over medium to medium high heat. Season chicken tenders with salt and pepper. Wash hands. Place flour in a shallow dish. Beat eggs with water in a second dish along side the flour. In a third dish, combine the breading ingredients. Coat chicken in flour, then egg, then bread and cheese mixture. To keep your hands clean, ask for plastic gloves at the butcher counter. To ease your clean up, try using disposable tin pie tins for the flour, egg and bread crumbs. Cook chicken until deeply golden on each side, 3 to 4 minutes. Transfer to cookie sheet in preheated oven and finish off for another 5 minutes cooking time. Cook chicken 5 or 6 tenders at a time in a single layer, adding additional oil if necessary. If the chicken begins to brown too quickly lower heat slightly. Serve chicken hot or cold with green salad or, complete as a Parmigiano. Simple Tomato Sauce for Chicken Parmigiano: Set water on to boil for pasta and prepare according to package directions for al dente. Before coating chicken, add oil, onions and garlic to a saucepan to cook medium low heat. Stir occasionally for 10 minutes while you are working on the chicken. Add both cans of tomatoes and a cup of chicken broth and bring sauce to a bubble. Reduce heat to a simmer until ready to serve. Stir in torn basil and season sauce with salt, to your taste. Place a little of the sauce on the chicken tenders, top with the shredded provolone and Parmigiano. Place in oven or broiler to melt the cheese and then serve. Coat the hot, cooked pasta lightly with sauce then serve.

Loading Video... RECIPE COURTESY OF RACHAEL RAY Super Sloppy Joes rated 4.7 of 5 stars 204 Reviews Level: Easy Total: 25 min Prep: 10 min Cook: 15 min Yield: 4 super sloppy sandwiches Nutrition Info Ingredients 1 tablespoon extra-virgin olive oil, 1 turn of the pan 1 1/4 pounds ground beef sirloin 1/4 cup brown sugar 2 teaspoons to 1 tablespoon steak seasoning blend, such as McCormick brand Montreal Seasoning 1 medium onion, chopped 1 small red bell pepper, chopped 1 tablespoon red wine vinegar 1 tablespoon Worcestershire sauce 2 cups tomato sauce 2 tablespoons tomato paste 4 crusty rolls, split, toasted, and lightly buttered Garnish: sliced ripe tomatoes, pickles, Deviled Potato Salad, recipe follows Deviled Potato Salad: 5 all-purpose potatoes, peeled and diced Coarse salt 1/4 onion 3 tablespoons prepared yellow mustard 1/2 cup mayonnaise, eyeball the amount 1 teaspoon sweet paprika 1 teaspoon hot cayenne pepper sauce (recommended: Tabasco or Frank's Red Hot) Salt and freshly ground black pepper 2 scallions, thinly sliced, for garnish Directions WATCH Watch how to make this recipe. Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet and combine. When the meat has browned, add onion and red peppers to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer. Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops. Serve with your favorite sides or sliced tomatoes seasoned with salt and pepper, dill pickles and Deviled Potato Salad. Have plenty of napkins on hand! Deviled Potato Salad: Yield: 4 servings Boil potatoes in water seasoned with coarse salt until they are tender, about 10 minutes. Drain cooked potatoes and return to the warm pot to dry them out. Let the potatoes stand 2 minutes, then spread potatoes out on to a cookie sheet to quick-cool them. In the bottom of a medium mixing bowl, grate 1/4 onion using a hand grater. Add mustard and mayonnaise, paprika and cayenne pepper sauce to the grated onion and stir to combine. Add potatoes to the bowl and stir to evenly distribute dressing. Season potato salad with salt and pepper and taste to adjust your seasonings. Top servings of salad with chopped scallions.

Herb Roasted Turkey Breast with Pan Gravy RECIPE COURTESY OF RACHAEL RAY Herb Roasted Turkey Breast with Pan Gravy rated 4.7 of 5 stars 301 Reviews Level: Easy Total: 1 hr 5 min Prep: 10 min Cook: 55 min Yield: 8 servings Nutrition Info Although sage is the herb most used with turkey, I love the flavor and aroma of fresh bay (laurel) leaves. Fresh bay leaves are now widely available in supermarkets. Since the leaves are a bit woody, and no fun to eat, I baste my turkey with bay-infused butter and roast the breasts right on top of the leaves, which perfumes the meat. Ingredients Deselect All 1 small (golf-ball sized) onion, peeled and coarsely chopped 1 lemon, scrubbed clean 12 fresh sage leaves Large handful fresh flat-leaf parsley (about 1/2 cup, from 12 stems) 3 tablespoons extra-virgin olive oil, plus more for oiling pan 1 teaspoon salt, plus more as needed 6 fresh bay leaves 4 tablespoons butter 2 boneless turkey breast halves, skin on (about 2 to 2 1/2 pounds each) Freshly ground black pepper 3 tablespoons all-purpose flour 1/4 cup apple or regular brandy (recommended: Calvados) 2 to 3 cups apple cider Salt and pepper Directions Preheat the oven to 450 degrees F. Oil a roasting pan and set it aside. Put the onion into the bowl of a mini food processor. Using a vegetable peeler, peel the zest from the lemon in thin strips, being careful not to cut into the bitter white pith. Add the lemon zest to the food processor and reserve the whole lemon for another use. Chop the onion and lemon zest until fine. Add the sage, parsley, olive oil, and 1 teaspoon salt and pulse until it forms a coarse paste. Put 2 of the bay leaves and the butter into a small pan and heat over medium-low heat until the butter is bubbling. Remove from the heat and set aside. Put the turkey breasts on a work surface. Carefully run your fingers between the skin and the flesh from 1 end, being careful not to pull it completely off, creating a pocket. Season the turkey breasts generously with salt and pepper. Stuff half of the herb paste under the skin of each breast, and spread it evenly under the skin. Transfer the breasts to the roasting pan, and slide 2 bay leaves underneath each one. (The heat of the pan will release the bay leaf oils and flavor the breast.) Using a pastry brush, baste the breasts with half of the bay butter. Place the turkey in the oven and immediately decrease the temperature to 400 degrees F. After 20 minutes, baste the turkey breasts with the remaining butter, and roast for an additional 20 to 25 minutes, until cooked through, and a thermometer placed in the thickest part of the breast registers 170 degrees F. Remove from the oven, transfer to a platter, cover, and let rest for 10 minutes before carving while you make the gravy. Put the roasting pan over the burner on medium heat. Sprinkle the flour over the pan juices, and cook, stirring, for a few minutes. Add the apple brandy, and scrape the pan to lift the bits that are stuck to the bottom. Cook for a minute to burn off the alcohol, then, while stirring, pour in the apple cider. Bring to a simmer, and stir until thickened. Season with salt and pepper. Slice the turkey breast on the diagonal, and serve with warm gravy.

A Burger for Rachael WATCH Loading Video... RECIPE COURTESY OF RACHAEL RAY A Burger for Rachael rated 4.3 of 5 stars 31 Reviews Level: Easy Total: 35 min Prep: 10 min Cook: 25 min Yield: 4 servings Nutrition Info Ingredients Deselect All 4 large Idaho potatoes, scrubbed 1/3 to 1/2 cup extra-virgin olive oil, divided 4 to 5 sprigs fresh rosemary, finely chopped Salt Freshly ground black pepper 2 teaspoons crushed red pepper flakes, divided 4 to 5 cloves garlic 1/2 pound ground sirloin 1/2 pound ground pork 1 tablespoon grill seasoning 2 teaspoons fennel seed 2 teaspoons Worcestershire sauce 3 tablespoons capers 2 teaspoons anchovy paste Handful fresh flat-leaf parsley 1 teaspoon lemon zest 3/4 cup pitted black or green olives 4 slices sharp provolone or thinly sliced smoked mozzarella 4 crusty rolls, such as sesame Keiser rolls, split 2 vine ripe tomatoes, thinly sliced 10 to 12 basil leaves, torn or shredded 1/2 red onion, thinly sliced Directions WATCH Watch how to make this recipe. Heat oven to 500 degrees F. Cut 10 wedges from each potato and place on a baking sheet. Drizzle a couple tablespoons of oil over the potatoes to coat them lightly then season with rosemary, salt and pepper and 1 teaspoon crushed red pepper flakes. Throw a couple of cloves of cracked garlic on the sheet with potatoes. Roast 25 minutes, turning once. Heat 1 tablespoon oil in a large skillet over medium-high heat. Place ground meats in a bowl and add a 2 to 3 cloves of grated garlic, grill seasoning fennel seed, 1 teaspoon crushed red pepper flakes, Worcestershire sauce. Mix the burgers and form 4 patties. Make patties thinner in the center - burgers bulge as they cook. Cook burgers 5 to 6 minutes on each side. While burgers cook, sliced cheese and tomatoes, onions and basil and reserve. In a food processor, combine capers, parsley, anchovy paste, lemon zest and olives. Turn processor on and drizzle in 3 to 4 tablespoons oil until a thick paste forms. Melt cheese on burgers. Toast buns. Place burgers on buns and top with tomato, basil, red onions and slather the bun tops with some olive tapenade and serve with oven fries.

Miss Rachael's Muffuletta RECIPE COURTESY OF RACHAEL RAY Miss Rachael's Muffuletta rated 4.8 of 5 stars 16 Reviews Level: Easy Total: 10 min Prep: 10 min Yield: 4 servings Nutrition Info Ingredients Deselect All 1/2 cup hot pepper salad or giardiniera, Italian hot pickled vegetables (cauliflower, carrots, olives, celery and peppers) found in bulk bins near specialty olives or in jars on Italian foods aisle 1/2 cup pitted Sicilian green olives or other good quality large pitted green olives A drizzle of extra-virgin olive oil 2 tablespoons chopped fresh rosemary, a couple of sprigs or, 1 teaspoon dried, 1/3 palm full 1 large round loaf crusty bread, 10 to 12 inches 1/4 pound sliced Genoa salami or sweet sopressata 1/4 pound sliced capacola spicy ham 1/4 pound sliced provolone Directions Chop pepper salad or giardiniera in a food processor with olives. Split bread and drizzle bread with extra-virgin olive oil and sprinkle with chopped rosemary. Spread the olive salad on the bottom of the bread very liberally. Pile the meats on top of the olive salad, then layer cheese over meat and cover the giant sandwich with the bread top. Press down to set the sandwich, then cut into 4 wedges.

WATCH Loading Video... RECIPE COURTESY OF RACHAEL RAY Rachael's Chimichurri Chicken Bites rated 4.5 of 5 stars 41 Reviews Level: Easy Total: 20 min Prep: 10 min Cook: 10 min Yield: 8 servings Nutrition Info This recipe is my take on chimichurri, oil, vinegar, onions and garlic, herbs and spices that serves as both a marinade and a dipping sauce. Ingredients Deselect All 1 rounded tablespoon sweet paprika 3/4 cup flat-leaf parsley leaves, a couple of handfuls 3 tablespoons fresh oregano leaves 3 tablespoons fresh thyme leaves 2 bay leaves, crumbled 1/2 small white onion, coarsely chopped 3 cloves garlic 1 teaspoon cayenne 1 cup extra-virgin olive oil, eyeball it 1/4 cup red wine vinegar, 3 splashes 1 teaspoon coarse salt 1 1/2 to 1 3/4 pounds chicken tenders Directions WATCH Watch how to make this recipe. Preheat a grill pan over high heat. In a food processor combine paprika, parsley, oregano, thyme, bay leaves, onion, garlic and cayenne. Finely chop the mixture by pulsing. Heat oil in a small pan over medium low heat. When oil is warm, stir herb and garlic mixture into oil and heat 3 to 5 minutes, then remove from heat. The oil will become infused with the flavor of the herbs and garlic. Transfer to a bowl and stir in vinegar and salt. Taste to adjust seasonings. Cut chicken tenders into thirds and place in a shallow dish. Wash hands. Spoon half of your chimichurri over the chicken and coat completely and evenly. Using tongs, transfer the bites to the hot grill and cook 2 or 3 minutes on each side. Transfer bites to a serving plate. Serve with party picks and reserved chimichurri sauce for dipping.

WATCH Loading Video... RECIPE COURTESY OF RACHAEL RAY Spaghetti and Meatballs rated 4.6 of 5 stars 522 Reviews Level: Easy Total: 35 min Prep: 15 min Cook: 20 min Yield: 4 servings Nutrition Info Ingredients Deselect All 1 pound spaghetti Salt, for pasta water Meatballs: 1 1/4 pounds ground sirloin 2 teaspoons Worcestershire sauce, eyeball it 1 egg, beaten 1/2 cup Italian bread crumbs, a couple of handfuls 1/4 cup grated Parmesan, Parmigiano-Reggiano or Romano cheese 2 cloves garlic, chopped Salt and pepper Sauce: 2 tablespoons extra-virgin olive oil, 2 turns of the pan 1/2 teaspoon crushed red pepper flakes 4 cloves garlic, crushed or chopped 1 small onion, finely chopped 1 cup beef stock, available on soup aisle in market in small paper boxes 1 (28-ounce) can crushed tomatoes A handful chopped flat-leaf parsley 10 leaves fresh basil leaves, torn or thinly sliced Grated cheese, such as Parmigiano-Reggiano or Romano, for passing at table Crusty bread or garlic bread, for passing at the table Directions WATCH Watch how to make this recipe. Preheat oven to 425 degrees F. Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente. Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink. Heat a deep skillet or medium pot over moderate heat. Add oil, crushed pepper, garlic and finely chopped onion. Saute 5 to 7 minutes, until onion bits are soft. Add beef stock, crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes. Toss hot, drained pasta with a few ladles of the sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese. Serve with bread or garlic bread (and some good chianti!)

WATCH Loading Video... RECIPE COURTESY OF RACHAEL RAY Mexican Lasagna rated 4.6 of 5 stars 1043 Reviews Level: Easy Total: 30 min Prep: 10 min Cook: 20 min Yield: 4 servings Nutrition Info Ingredients Deselect All 3 tablespoons extra-virgin olive oil 2 pounds ground chicken breast, available in the packaged meats case 2 tablespoons chili powder 2 teaspoons ground cumin 1/2 red onion, chopped 1 (15-ounce) can black beans, drained 1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes 1 cup frozen corn kernels Salt 8 (8 inch) spinach flour tortillas, available on dairy aisle of market 2 1/2 cups shredded Cheddar or shredded pepper jack 2 scallions, finely chopped Directions WATCH Watch how to make this recipe. Preheat the oven to 425 degrees F. Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste. Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.

Rachel Ray's Brussels Sprouts with Bacon and Shallots Prep: 5 mins Cook: 25 mins Total: 30 mins Yield: 4 servings Ingredients Ingredient Checklist 3 slices bacon chopped 1 tablespoon olive oil 2 shallots minced 1 ? pounds small brussel sprouts trimmed,whole 1 cup chicken broth Directions Instructions Checklist Step 1 Brown bacon, when crisp remove from pan and drain fat. Step 2 Add the olive oil and shallots and saute 1-2 minutes. Step 3 When shallots are tender, add brussel sprouts and cook for 2-3 minutes on medium high heat until they are soft. Step 4 Add broth and bring to a boil. Step 5 Cover pan and turn heat down to medium low, cook for 10 minutes or until tender. Step 6 Top with bacon, serve. ? Copyright 2022 MyRecipes. All rights reserved.Printed from https://www.myrecipes.com 06/20/2022

Green Bean Slaw In this salad, tender haricots verts get tossed with crunchy strips of carrot, red pepper and parsnip. When TV personality Rachael Ray (who is originally from upstate New York) visited the Beekman farm, Lee Woolver made a version of this salad with bacon, but it's just as delicious without. Total: 30 mins Yield: 10 side-dish servings Fredrika Stj?rne Ingredients Ingredient Checklist 1 ? pounds haricots verts (thin green beans) 2 tablespoons extra-virgin olive oil 1 garlic clove, minced ? cup plus 1 tablespoon cider vinegar 2 ? tablespoons water 1 ? teaspoons Dijon mustard 1 ? teaspoons honey ? teaspoon celery seeds 1 medium carrot, cut into fine julienne 1 medium parsnip, cut into fine julienne 1 red bell pepper, cut into fine julienne ? small red onion, thinly sliced Worcestershire sauce Hot sauce Salt and freshly ground black pepper 1 hard-cooked egg, chopped, for garnish (optional) Directions Instructions Checklist Step 1 In a large pot of boiling salted water, cook the beans until crisp-tender, about 2 minutes. Drain, rinse and pat dry. Step 2 In a large skillet, heat the olive oil. Add the garlic and cook over moderate heat until fragrant, about 30 seconds. Stir in the vinegar, water, mustard, honey and celery seeds. Add the carrot, parsnip, red pepper and onion and toss until warmed through, about 1 minute. Transfer to a large bowl. Add the beans and toss well. Add a few dashes of Worcestershire sauce and hot sauce and season with salt and pepper. Garnish the slaw with the chopped egg and serve warm or at room temperature. ? Copyright 2022 MyRecipes. All rights reserved.Printed from https://www.myrecipes.com 06/20/2022

Bacon Queso Burgers Servings: 6 Ingredients Queso Sauce 2 poblano chiles 2 tablespoons butter 2 shallots, finely chopped 2 cloves garlic, finely chopped Salt and pepper 1 tablespoon cornstarch 1 ? cups whole milk 3 ounces cream cheese, cut into small pieces, at room temperature 1 cup shredded smoked cheddar or smoked Gouda 1 cup shredded sharp yellow cheddar 1 rounded tbsp. yellow mustard, preferably French's Burgers 12 slices smoky bacon 1 ? pounds ground sirloin 3 tablespoons grated onion 3 tablespoons Worcestershire sauce 2 tablespoons chili powder, preferably Gebhardt Kosher salt and pepper 1 tablespoon canola oil 6 burger or kaiser rolls, or 12 slider rolls Toppings Chopped romaine or iceberg lettuce, diced seeded tomatoes, chopped white onion, corn chips (preferably Fritos) or corn tortilla chips (preferably Xochitl) and pickled jalapeno rings Directions Instructions Checklist Step 1 Working over a gas burner or under the broiler, char the poblanos, turning often, until blackened all over. Transfer to a bowl. Cover; let cool 15 minutes. Peel, seed and chop the poblanos. Step 2 Preheat the oven to 375 degrees . Step 3 In a small saucepan, melt the butter over medium. Add the shallots and garlic and cook, stirring often, until softened, 1 to 2 minutes; season with salt and pepper. Stir in the cornstarch. Add the milk and cook, stirring often, until it comes to a bubble. Add the cream cheese; stir until it melts and the sauce thickens, about 1 minute. Add the cheeses; stir until smooth, about 2 minutes. Stir in the mustard and poblanos; remove from the heat. Just before serving, reheat the queso over medium, stirring occasionally, until melted. Step 4 Arrange the bacon on a slotted broiler pan or a parchment-lined rimmed baking sheet. Bake until browned and crispy, about 20 minutes, then chop. Step 5 In a medium bowl, combine the sirloin, onion, Worcestershire and chili powder; season with kosher salt and pepper. Form into 6 burger patties or 12 slider patties (thinner in the centers for even cooking). Step 6 Heat a cast-iron skillet or griddle pan over medium-high. Add the canola oil, one turn of the pan. Add the patties and cook, turning occasionally, 7 to 8 minutes for burgers or 2 to 3 minutes for sliders. Step 7 Top the bun bottoms with lettuce, tomato and chopped onion. Add the patties, chips, queso sauce, bacon bits, jalapeno rings and bun tops. Nutrition Facts Per Serving: . ? Copyright 2021 rachaelraymag.com. All rights reserved.Printed from https://www.rachaelraymag.com 08/04/2021

Bacon & Egg Fried Rice Show your leftover grains some love with a fun way to stir things up. Servings: 2 Photography by Armando Rafael Ingredients Ingredient Checklist 2 tbsp. vegetable oil 1 beaten egg, cooked and sliced 5 slices bacon, cooked and chopped 2 buttered toast slices, chopped 2 cups leftover rice Chopped fresh chives Directions Instructions Checklist Step 1 In a medium skillet, heat 2 tbsp. vegetable oil over medium. Add egg, bacon, and toast and stir-fry until cooked and browned in spots, 3 to 5 minutes. Add 2 cups leftover rice and stir-fry until heated through. Sprinkle with chopped fresh chives. Nutrition Facts Per Serving: . ? Copyright 2021 rachaelraymag.com. All rights reserved.Printed from https://www.rachaelraymag.com 08/04/2021

Loaded Potato & Bacon Chowder Prep: 10 mins Cook: 30 mins Total: 40 mins Servings: 6 Ingredients Ingredient Checklist 12 ounces bacon, cut into 1-inch pieces 1 large onion, chopped 3 tablespoons flour 4 - 5 cups whole milk 1 pound red potatoes, cut into bite-size pieces 1 ? pounds whitefish, such as cod, hake or halibut, cut into large pieces 1 bag (12 oz.) frozen corn kernels, thawed Chopped chives Oyster crackers Directions Instructions Checklist Step 1 In a large pot, cook the bacon, stirring occasionally, over medium-high until crispy, about 8 minutes; transfer to paper towels. Pour off all but 3 tbsp. drippings. Step 2 Add the onion to the pot and cook, stirring occasionally, over medium-high until soft, about 5 minutes. Sprinkle the flour over the onion and cook, stirring often, until the flour is well incorporated, about 2 minutes. Add 4 cups milk and stir, scraping up any browned bits from the bottom of the pot. Add the potatoes and cook until tender, about 10 minutes. Add the remaining 1 cup milk, if desired, for a thinner chowder. Step 3 Add the fish and corn and simmer over medium until the fish flakes easily, 3 to 5 minutes. Gently break the fish into bite-size pieces. Step 4 Divide the chowder among bowls. Top with the chives and bacon. Serve with crackers. Nutrition Facts Per Serving: . ? Copyright 2021 rachaelraymag.com. All rights reserved.Printed from https://www.rachaelraymag.com 08/04/2021

Everything Bagel & Bacon Stuffing Prep: 30 mins Cook: 1 hr 15 mins Total: 1 hr 45 mins Servings: 8 Ingredients Ingredient Checklist 3 - 4 large everything bagels, thinly sliced, then cut into 2-inch-long pieces (about 6 cups) 12 slices bacon (12 oz.) , chopped 1 red onion, chopped 3 cups low-sodium chicken broth 2 eggs Salt and pepper ? cup chopped flat-leaf parsley Directions Instructions Checklist Step 1 Place a rack in the upper third of the oven; preheat to 300 degrees . Spread the bagel pieces on a rimmed baking sheet. Bake, stirring once, until toasted, about 30 minutes; let cool. Increase the oven temperature to 375 degrees . Step 2 In a large skillet, cook the bacon over medium heat, stirring often, until crisp, about 7 minutes. Transfer to a paper towel-lined plate. Add the onion to the bacon drippings and cook, stirring occasionally, until soft, about 5 minutes. Step 3 In a large bowl, whisk together the broth and the eggs; season. Add the bagel pieces, bacon, onion and parsley; toss to combine. Let stand, tossing occasionally, for 15 minutes. Transfer to a greased shallow 2 1/2-qt. baking dish. Bake until the top is browned, about 45 minutes. Nutrition Facts Per Serving: . ? Copyright 2021 rachaelraymag.com. All rights reserved.Printed from https://www.rachaelraymag.com 08/04/2021

Bacon-Crumble Apple Pie Prep: 30 mins Cook: 1 hr Total: 1 hr 30 mins Servings: 6 Ingredients Ingredient Checklist ? pound sliced bacon ? cup flour ? cup light brown sugar 3 tablespoons unsalted butter, chilled and cut into small cubes ? cup shredded extra-sharp cheddar cheese 3 golden delicous apples (about 1 1/2 pounds total)peeled, cored and sliced 1/4 inch thick) ? cup granulated sugar 1 ? teaspoons grated lemon peel 1 9-inch store-bought pie shell, prebaked according to package directions Directions Instructions Checklist Step 1 Preheat the oven to 400 degrees . In a large skillet over medium heat, cook the bacon until crisp; drain and crumble. In a medium bowl, combine the flour and brown sugar; add the butter and, using your fingers, incorporate the butter until the mixture is crumbly. Stir in the bacon and cheese; refrigerate. Step 2 Line a baking sheet with foil. In a medium bowl, toss the apples with the granulated sugar and lemon peel. Transfer to the pie shell and sprinkle with the topping. Place the pie on the prepared baking sheet and bake for 15 minutes. Cover loosely with foil and bake until golden and the apples are tender when pierced, 40 to 45 minutes; let cool before serving. Nutrition Facts Per Serving: . ? Copyright 2021 rachaelraymag.com. All rights reserved.Printed from https://www.rachaelraymag.com 08/04/2021

Cheddar-Bacon Monkey Bread Prep: 30 mins Cook: 35 mins Total: 1 hr 5 mins Servings: 8 Ingredients Basic Monkey Bread 1 envelope (1/4 oz.) active dry yeast 4 cups flour, plus more for kneading 2 tablespoons sugar 1 teaspoon salt 2 large eggs 1 stick butter, cut into 4 pieces, at room temperature, plus more for greasing pan Cheddar-Bacon 1 package (12 oz.) bacon 2 cups grated sharp yellow cheddar ? cup olive oil 3 sliced scallions 1 ? teaspoons salt 1 ? teaspoons pepper Directions Instructions Checklist Step 1 Basic Monkey Bread Step 2 In a small bowl, mix 2/3 cup warm water (110 degrees to 115 degrees ) and the yeast; let stand until dissolved, about 10 minutes. Step 3 Using a stand mixer with a dough hook, mix 4 cups flour, the sugar and salt at medium speed. Mix in the yeast mixture, eggs and butter pieces. Mix until smooth, adding more flour by the tablespoon if dough sticks to the sides of the bowl, 3 to 4 minutes. (If working by hand, mix the ingredients in a large bowl, then knead until soft, about 10 minutes.) Step 4 Transfer the dough to a buttered bowl; turn to coat. Cover; let rise in a warm, draft-free area until doubled in size, about 1 1/2 hours. Step 5 Preheat the oven to 350 degrees . Press down the dough. Pull off small pieces and roll into about 40 one-inch balls. Generously butter a large Bundt pan. Step 6 Cheddar-Bacon Step 7 Coarsely chop bacon. In a large skillet, cook the bacon over medium-high until crispy, about 5 minutes. Transfer to paper towels. Step 8 In a large bowl, toss cheddar, olive oil, scallions, salt, pepper and the bacon. Add the dough balls; toss to coat. Pile into the buttered Bundt pan. Step 9 Bake until the bread is golden and cooked through (lift one of the balls to check), 35 to 40 minutes. Let cool 5 minutes. Invert onto a large plate. Let cool 30 minutes. Nutrition Facts Per Serving: . ? Copyright 2021 rachaelraymag.com. All rights reserved.Printed from https://www.rachaelraymag.com 08/04/2021

Apple-Bacon-Cheddar Mac'n'Cheese Prep: 45 mins Cook: 30 mins Total: 1 hr 15 mins Servings: 4 Ingredients Ingredient Checklist 6 slices bacon, cut into 1/4-inch pieces 2 granny smith apples - peeled, cored and cut into 1/2-inch pieces 2 leeks - white and light green parts thinly sliced crosswise, rinsed well and drained ? pound elbow macaroni 4 tablespoons butter ? cup flour 3 cups milk, at room temperature 8 ounces sharp white cheddar, coarsely shredded (about 2 cups) Salt and pepper ? cup chopped flat-leaf parsley Directions Instructions Checklist Step 1 Preheat the oven to 350 degrees . In a large skillet, cook the bacon over medium heat, stirring frequently, until crisp, about 8 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate. Pour off all but 1 tbsp. fat, add the apples and cook, stirring frequently, until browned and beginning to soften, about 5 minutes. Transfer to a bowl. Step 2 Place the leeks in a colander in the sink. In a pot of boiling, salted water, cook the pasta until al dente, 4 to 5 minutes; drain in the colander with the leeks to soften them. Step 3 In a medium saucepan, melt the butter over medium heat. Add the flour and cook, whisking constantly, for 1 minute. Whisk in the milk; cook until smooth and thickened, about 10 minutes. Remove from the heat and add 1 1/2 cups cheese and a generous sprinkling of pepper; whisk until smooth. Step 4 In a bowl, add the pasta and leeks, the sauce, apples and parsley; toss well. Reserve 1/4 cup of the bacon. Add the remaining bacon to the pasta; toss. Season with salt and pepper. Step 5 Divide the pasta among four 16-oz. baking dishes, top with the remaining 1/2 cup cheese, cover with foil and bake for 30 minutes. Sprinkle with the reserved bacon and serve hot. Nutrition Facts Per Serving: . ? Copyright 2021 rachaelraymag.com. All rights reserved.Printed from https://www.rachaelraymag.com 08/04/2021

Grilled Bacon Cheeseburger Calzones Prep: 40 mins Cook: 20 mins Total: 1 hr Servings: 4 Ingredients Ingredient Checklist 1 pound refrigerated pizza dough 1 tablespoon extra-virgin olive oil, plus more for brushing ? pound ground beef 4 slices bacon ? small onion, finely chopped ? cup shredded cheddar cheese Salt 2 plum tomatoes, chopped Directions Instructions Checklist Step 1 Preheat a grill to medium-high. Divide the pizza dough and form into 2 balls. Place in a large bowl greased with 1 tablespoon olive oil, cover with plastic wrap and let rest at room temperature for 15 minutes. Step 2 Meanwhile, in a large skillet, cook the beef over medium heat, breaking up the meat, until browned, about 5 minutes. Drain and transfer to a large bowl. Step 3 In the same skillet, cook the bacon until crisp. Transfer to paper towels to drain. Reserve the drippings in the skillet. Add the onion and cook over medium heat, stirring occasionally, until softened, about 5 minutes; add to the beef. Crumble the bacon into the beef mixture and stir in the cheese; season with salt. Step 4 On a lightly floured surface, roll out 1 ball of dough into a 12-inch round and transfer to a large oiled baking sheet. Place half the beef mixture on one side of the round. Top with half the tomatoes. Fold over the dough to form a half moon; crimp the edge to seal. Repeat with the remaining dough. Brush the calzones with olive oil. Pierce a vent in the top of each calzone. Transfer the baking sheet to the grill, cover and bake until golden-brown, about 20 minutes. Nutrition Facts Per Serving: . ? Copyright 2021 rachaelraymag.com. All rights reserved.Printed from https://www.rachaelraymag.com 08/04/2021

Bacon-Wrapped Bean-Stuffed Chicken Servings: 4 Photography by Peter Ardito Ingredients Ingredient Checklist 4 boneless, skinless chicken breasts 1 cup Tex-Mex Black Beans, thawed 1 cup shredded Monterey jack 12 slices bacon 4 tomatoes, sliced 2 tbsp. fresh oregano 1 tbsp. EVOO Directions Instructions Checklist Step 1 Make Big-Batch Tex-Mex Black Beans and portion out 1 cup for this recipe. Step 2 Make a horizontal cut in each breast to form a pocket; stuff with Tex-Mex Black Beans and cheese. Season. Wrap 3 slices bacon around each breast. Bake at 400° until cooked through, 25 to 30 minutes. Broil until bacon crisps, about 3 minutes. Toss tomatoes with oregano and EVOO; season. Nutrition Facts Per Serving: . ? Copyright 2021 rachaelraymag.com. All rights reserved.Printed from https://www.rachaelraymag.com 08/04/2021

Bacon-Wrapped Taters Servings: 4 Ingredients Ingredient Checklist 2 large russet potatoes (1 1/2 lbs. total), each cut into 6 wedges 12 thin slices bacon Cooking spray Ranch dressing Directions Instructions Checklist Step 1 Preheat baking sheet in a 475 degrees oven. Season potatoes and wrap with bacon, tucking in ends. Remove hot sheet from oven; coat with cooking spray. Roast potatoes, turning halfway through, 20 minutes. Serve with ranch for dipping. Nutrition Facts Per Serving: . ? Copyright 2021 rachaelraymag.com. All rights reserved.Printed from https://www.rachaelraymag.com 08/04/2021