Spicy Peanut Chicken

• 1 cup brown or white rice, prepared according to package directions
• 3 tablespoons vegetable or other high-temperature cooking oil, divided
• 1 1/2 pounds boneless, skinless chicken thighs, diced into small, bite-size pieces
• 1 red bell pepper, diced into 1/2-inch pieces
• Salt and pepper
• 1 1-inch piece of ginger root, grated or minced
• 4 cloves garlic, finely chopped
• 1/4 cup creamy peanut butter or reduced sugar creamy peanut butter
• 1/4 cup Tamari (dark soy sauce) or reduced sodium soy sauce
• 1/2 cup chicken stock
• 1 tablespoon chili paste
• 2 teaspoons toasted sesame oil
• 1 can sliced water chestnuts (8 ounces), drained
• 1 bunch scallions, whites and greens chopped on angle into 1-inch pieces
• 1 cup unsalted, dry roasted peanuts

Preparation

Start the brown or white rice. 10 minutes before it's done, begin your stir fry.

Heat a tablespoon of vegetable oil over high heat in a large skillet. Add the chicken and stir fry for 2-3 minutes, then add the bell pepper and stir fry for 2 minutes more. Remove the chicken and pepper to a plate and add 2 tablespoons more oil to the pan. Add the ginger and garlic and stir fry for 15 seconds, then add in the peanut butter, soy sauce, chicken stock, chili paste and sesame oil and stir to combine into a sauce. Add the water chestnuts and scallions and toss for 1 minute, then add the chicken and peppers back to the pan with the peanuts and turn to coat in the sauce. Serve over the rice.

Baked Ziti

Ingredients

• 1 pound dry ziti pasta
• 1 onion, chopped
• 1 pound lean ground beef
• 2 (26 ounce) jars spaghetti sauce
• 6 ounces provolone cheese, sliced
• 1 1/2 cups sour cream
• 6 ounces mozzarella cheese, shredded
• 2 tablespoons grated Parmesan cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
3. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
4. Bake for 30 minutes in the preheated oven, or until cheeses are melted.

Halibut with Zesty Peach Salsa

Ingredients

• 1/3 cup orange juice
• 2 tablespoons canola oil
• 2 tablespoons lime juice
• 1 tablespoon brown sugar
• 2 teaspoons grated lime peel
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 4 (6 ounce) halibut steaks
• SALSA:
• 2 cups chopped fresh or frozen peaches
• 1/4 cup chopped sweet red pepper
• 1/4 cup chopped red onion
• 1 jalapeno pepper, seeded and chopped*
• 2 tablespoons orange juice
• 1 tablespoon minced fresh cilantro
• 2 teaspoons lime juice
• 1/4 teaspoon salt

Directions

1. In a bowl, combine the first seven ingredients; mix well. Remove 1/4 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add the halibut. Seal bag and turn to coat; refrigerate for 2 hours. In a bowl, combine salsa ingredients; cover and refrigerate until serving.
2. If grilling the fish, coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade from fish. Grill, uncovered, over medium heat or broil 4-6 in. from the heat for 4-6 minutes on each side or until fish flakes easily with a fork, basting occasionally with reserved marinade. Serve with peach salsa.

Double Baked Fries

• 6 starchy medium Idaho potatoes
• EVOO, for drizzling
• Salt and pepper

Optional flavorings:

• Minced garlic and lots of minced fresh rosemary – Rachael's favorite!
• Old Bay seasoning or Cajun Seasoning
• Chipotle chili powder
• Minced garlic, parmesan cheese and oregano

Preparation

Pre-heat the oven to 400°F.

Arrange cooling or wire racks over two baking sheets.

Peel the potatoes lengthwise, leaving a patch of the skin on each end of the potatoes. Cut each potato into very thin fries lengthwise, no more than a quarter-inch thick – the thinner they are, the crispier the end product will be.

In a large bowl, dress the fries very lightly with EVOO – a couple of turns of the bowl ought to do the trick. Season with salt and pepper, then arrange the fries in single layer without crowding either baking sheet.

Place the fries in the oven and roast for 30 minutes. Remove the fries and increase the heat to 425°F. Toss the fries in large bowl again with the seasonings, garlic and herbs of choice. Return the fries to the oven and bake for another 15-20 minutes, until very crisp and brown.

Cobb Club-Stuffed Turkey Burgers with Green Ranch Dressing

• 8 slices good-quality bacon
• 1/2 small onion, finely chopped
• 3 cloves garlic, 2 finely chopped and 1 grated, divided
• Extra virgin olive oil (EVOO), for drizzling
• 1 1/2 pounds ground turkey breast
• Salt and pepper
• 2 tablespoons fresh thyme, finely chopped
• 3/4 cup blue cheese crumbles
• 1 avocado
• Juice of 1 lemon
• 1/2 cup sour cream
• 1/2 cup buttermilk
• 1 teaspoon Tabasco sauce
• 3 tablespoons chives, finely chopped
• Tender lettuce leaves, such as butter, leaf or Bibb
• 4 slices ripe tomato, about 1/2-inch thick
• Club rolls or brioche rolls, split

Preparation

Pre-heat the oven to 375°F. Arrange the bacon slices on a slotted broiler pan and bake to crisp, about 15 minutes.

Meanwhile, in a skillet over medium-high, sauté the onions and finely chopped garlic in a drizzle of EVOO until softened, 5 minutes. Place in a mixing bowl and cool. Once cool, add the meat; season with salt, pepper and thyme and mix well. Divide the meat into four portions and shape each portion into two thin patties.

Top each patty with a mound of cheese crumbles, then sandwich them together with another thin patty and press them together at the edges to mold them into burgers. Drizzle with EVOO and turn the heat back on under the skillet to medium-high. When hot, add the patties and cook for 6 minutes on each side.

For the green ranch dressing, place the avocado in a blender with the lemon juice, a pinch of salt and pepper, the grated garlic, sour cream, buttermilk, Tabasco and chives. Process into a smooth dressing.

Serve the burgers on bun bottoms topped with lettuce, tomato and bacon slices. Slather the roll tops with green ranch dressing and set into place.

Serve these stuffed burgers with Rachael's Double-Baked Crazy-Crisp Oven Fries alongside. (Bake the bacon while the fries are in the oven for the first time at the lower oven temperature; remove the bacon once crisp along with the fries, then bring the heat up to 425°F and allow the oven to fully reheat to the higher temperature.)

Chicken Taco Pizza

Ingredients

For the Taco Seasoning:

• 2 tablespoons onion powder
• 2 tablespoons garlic powder
• 1 tablespoon chili powder
• 1 teaspoon dried oregano
• 1 teaspoon cayenne pepper
• 1 teaspoon ground cumin
• Kosher salt and freshly ground black pepper

For the Pizzas:

• 1/4 cup canola oil, plus more for brushing
• 1 pound skinless, boneless chicken breasts
• 1 16-ounce tube pizza dough
• All-purpose flour, for dusting
• 1 cup shredded mozzarella
• 1 cup shredded sharp cheddar

Directions

Make the taco seasoning: Mix all of the ingredients with 1 tablespoon each salt and black pepper in a bowl.

Prepare the pizza: Mix 2 tablespoons of the taco seasoning and the canola oil in a shallow bowl. Pound the chicken between 2 pieces of plastic wrap to 1/4 inch thick. Add the chicken to the bowl, turning to coat, and marinate 30 minutes.

Preheat a grill to medium high. Grill the chicken until cooked through, about 4 minutes per side. Let cool, then cut into bite-size pieces.

Divide the dough into 3 pieces. Roll out each on a floured surface into an 8-inch round. Brush with canola oil, sprinkle with taco seasoning and grill until crisp, 3 to 5 minutes per side; remove from the grill.

Mix the cheeses in a bowl, then sprinkle on the crusts and top with the chicken. Return the pizzas to the grill, and cook until the cheese is melted, about 5 minutes. Meanwhile, mix the avocado, lime juice, cumin, chili powder, red onion, and salt and pepper to taste. Top the pizzas with the avocado mixture, salsa, sour cream and cilantro.

Honey Mint Oranges

Ingredients

Seedless naval oranges

Honey (fresh is best)

Dash of orange juice

Fresh mint, diced finely in a food processor

Preparation

Peel oranges and use kitchen shears to cut into bite-sized pieces. Place oranges in a large bowl and drizzle with honey. Stir, adding a dash of orange juice to make mixing easier. Sprinkle mint over oranges and toss gently. Serve chilled.

Caramel Toffee Fruit Dip

Ingredients:

1 8-oz pkg cream cheese

3/4 cup brown sugar

1 1/2 tsp vanilla (add more to taste)

Toffee bits (use the chocolate covered ones if you can)

Preparation:

Combine cream cheese, brown sugar, and vanilla with electric mixer. When ready to serve, stir in about 1/2 bag of toffee chips.

Nutella Fruit Dip

Ingredients:

3 Tblsp Nutella

3 Tblsp cream cheese, softened

1 pinch salt

1/4 cup milk

Preparation:

Thoroughly mix Nutella, cream cheese and salt until no streaks of cream cheese remain. Mixture may be a little grainy-looking. Slowly add milk a bit at a time, and stir until milk is thoroughly mixed in. Store in fridge. Microwave for 10-15 seconds to soften cold dip.

Asian Meatball Subs

Ingredients

• 1 slice white sandwich bread
• 1 1/2 tablespoons milk
• 1 teaspoon soy sauce
• 5 scallions, white and green parts separated
• 1 1/4 pounds ground pork
• 3 large cloves garlic, finely grated
• 1 tablespoon finely grated peeled ginger (about a 2-inch piece)
• 1/3 cup water chestnuts, drained, rinsed and chopped
• 1 large egg, lightly beaten
• 1/3 cup chopped fresh cilantro
• 1 1/2 teaspoons toasted sesame oil
• Kosher salt and freshly ground pepper
• 1/2 cup hoisin sauce
• 1/4 cup mayonnaise
• 2 1/2 tablespoons fresh lime juice
• 3 to 4 teaspoons Asian chili-garlic sauce
• Peanut or vegetable oil, for frying
• 1 cup bean sprouts
• 4 7-inch-long pieces baguette, split open

Directions

Tear the sandwich bread into small pieces, then toss with the milk and soy sauce in a large bowl. Let stand 10 minutes.

Meanwhile, mince the scallion whites. Cut the scallion greens into thin 2-inch-long strands. Put the strands in a bowl of ice water and refrigerate while you make the meatballs.

Add the scallion whites, pork, garlic, ginger, water chestnuts, egg, cilantro, 1 teaspoon sesame oil, 1 1/4 teaspoons salt and 1/2 teaspoon pepper to the bowl with the bread; mix until combined. Gently form into 16 golf ball-size meatballs. Put the meatballs on a baking sheet, cover with plastic wrap and refrigerate 1 to 4 hours.

Stir the hoisin sauce, mayonnaise, 11/2 tablespoons lime juice, the chili-garlic sauce and the remaining 1/2 teaspoon sesame oil in a medium bowl. Cover and refrigerate until ready to serve.

Heat about 1 1/2 inches peanut oil in a large, wide saucepan over medium heat until a deep-fry thermometer registers 350 degrees F. Add the meatballs in batches and cook, turning occasionally, until browned and cooked through, 8 to 10 minutes. Transfer to a paper towel-lined plate to drain.

Drain the scallion greens and toss with the bean sprouts, the remaining 1 tablespoon lime juice and a pinch of salt in a bowl. Spread the hoisin mayonnaise on the inside of the baguette pieces, then fill with the meatballs and top with the scallion-sprout mixture.

Baked French Toast Casserole

Ingredients

• 1 loaf French bread (13 to 16 ounces)
• 8 large eggs
• 2 cups half-and-half
• 1 cup milk
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Dash salt
• Praline Topping, recipe follows
• Maple syrup

Directions

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:

• 1/2 pound (2 sticks) butter
• 1 cup packed light brown sugar
• 1 cup chopped pecans
• 2 tablespoons light corn syrup
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

Coffee Cake

Ingredients

• 2 cups all-purpose flour
• 3/4 cup white sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup butter
• 1 egg
• 3/4 cup milk, or as needed
• 1 1/2 teaspoons vanilla extract
• 1/4 cup all-purpose flour
• 2/3 cup white sugar
• 1 teaspoon ground cinnamon
• 1/4 cup butter

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Make the streusel topping: In a medium bowl, combine 1/4 cup flour, 2/3 cup sugar and 1 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Set aside.
2. In a large bowl, combine 2 cups flour, 3/4 cup sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Crack an egg into a measuring cup and then fill add milk to make 1 cup. Stir in vanilla. Pour into crumb mixture and mix just until moistened. Spread into prepared pan. Sprinkle top with streusel.
3. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.