7 Mar
Recipe & picture courtesy of Rachael Ray
Serves 8
Prep Time: 10 min
Cook Time: 20 hr
8 slices bacon, chopped
1 onion, chopped
Salt and pepper
1 cup brown sugar
1 cup ketchup
3 tablespoons pickle juice
2 tablespoons dry mustard
Two 28-ounce cans pork and beans
One 15-ounce can pinto beans, rinsed
2 cups chopped burnt ends from chopped ham
In a large pot, cook the bacon [...]
7 Mar
Recipe & picture courtesy of Rachael Ray
Serves 4
2 pounds small red-skinned or yukon gold potatoes
Salt
1/2 cup chicken broth
1/2 cup heavy cream
A few sprigs thyme
One 3-inch piece lemon peel
Pepper
Four 6-ounce salmon fillets, skinned
4 slices black-pepper bacon
1 head broccoli, cut into spears
One 1-inch piece fresh ginger, peeled and grated
2 cloves garlic, peeled and grated
3 tablespoons extra-virgin olive [...]
1 Mar
Recipe & picture courtesy of Rachael Ray
Serves 4
Prep Time: 10 min
Cook Time: 25 min
1/2 cup shelled pistachios
1 clove garlic
1 teaspoon grated lemon peel
Salt
1/4 cup breadcrumbs
Pepper
Four 1-inch-thick pork chops
1 large egg, beaten
1/4 cup extra-virgin olive oil, plus more for drizzling
Preheat the oven to 400°. Using a food processor, finely grind the nuts, garlic, lemon peel and [...]
1 Mar
Recipe & picture courtesy of Rachael Ray
Serves 6
Prep Time: 25 min
Bake Time: 30 min
2 tablespoons vegetable oil
2 1/4 pounds skinless, boneless chicken breasts
Two 16-ounce jars salsa verde
One 15-ounce can kidney beans, rinsed and drained
1 onion, finely chopped
1 cup sour cream
3 cups crushed tortilla chips
One 8-ounce bag shredded Mexican-style cheese
Preheat the oven to 375°. In a [...]
