Yum-o! The Family Cookbook

No one has helped more families find time to fit home-cooked meals into their daily routines than Rachael Ray. Now with the help of Yum-o!, the organization she founded to help kids and adults develop a healthier relationship to food and cooking, she has put together the ultimate family cookbook, which includes recipes that both kids and their parents will love cooking–and eating–together!

Rachael knows that every family wants to make the best possible food choices–and get the very most out of their food-budget dollars. The recipes here feature more whole grains, use less fat, and make the most of fresh fruits and vegetables so they are as good for you as they are delish, and they’re all quintessential Rachael–fun and creative.

You’ll also find notes on how to get even very young kids involved in the cooking process; great ideas for everything from breakfast to the lunchbox to dinner; wholesome snacks; and loads of new double-duty dinners that let you cook once, then eat twice or more.

With lots of full-color photos and tons of helpful tips for making mealtime the very best part of the day, Yum-o! is a must-have for every busy family.

Available at Amazon.com.

Chicken Taco Patties Recipe

This easy spin on chicken tacos will please kids and parents alike! It’s easy to control the heat on these babies – just serve the jalapenos, taco sauce and extra onion on the side!

Ingredients:
1 pound ground chicken
1 cup chopped onion, plus more for serving
2 tablespoons finely chopped canned jalapeno chiles
1 tablespoon chili powder (a palmful)
1 tablespoon grill seasoning (a palmful)
1 clove garlic, finely chopped
1 tablespoon extra-virgin olive oil (EVOO)
1 cup shredded Monterrey jack cheese
4 whole wheat hamburger buns
1 romaine lettuce heart, shredded
1 cup taco sauce

Directions:

1. In a medium bowl, combine the chicken, 1 cup onion, jalapenos, chili powder, grill seasoning and garlic. Form four patties.
2. Have a Grown-Up Helper (GH) heat the EVOO, 1 turn of the pan, in a skillet over medium heat. Have your GH add the patties and cook for 4 minutes on each side. When they’re almost done, top each patty with a mound of cheese and cook until melted. Layer the bun bottoms with the lettuce, a chicken patty, taco sauce, extra onion and a bun top.

Check out the April issue of Every Day with Rachael Ray on newsstands now!!

For additional recipes go to http://www.rachaelraymag.com/

Pretzel-Crusted Chicken Fingers and Zucchini Sticks Recipe

One of Rachael’s most popular recipes - Turn this hit 30-Minute Meal into a family favorite with this Finger-Dippin’ Good recipe – Your kids can help!

Check it out in the NEW March issue of Every Day with Rachael Ray, on newsstands Today!

“My Pretzel-Crusted Chicken Breasts, published in Rachael Ray 365: No Repeats is on of the most popular recipes I’ve ever written over in the last decade (and I’ve written literally thousands!). Here, I’m turning the recipe into a family favorite using the kid crowd-pleaser: chicken tenders! To bump up the health factor, I used whole grain pretzels and added zucchini sticks, too.” – Rachael Ray

Servings: 4

Ingredients
2 tablespoons butter
2 tablespoons flour
½ cup chicken broth
½ cup milk
8 ounces shredded sharp cheddar cheese
2 tablespoons spicy brown mustard
Salt and pepper
One 12-ounce bag whole grain pretzels
2 teaspoons dried thyme
4 large eggs
2 zucchini, halved crosswise and cut into sticks
1 ½ pounds chicken tenders
¾ cup extra-virgin olive oil (EVOO)
Carrot ticks, celery sticks and dill pickle spears, for serving

Directions

1. Ask a GH (grown-up helper) to melt the butter in a saucepan over medium heat. Have your GH whisk in the flour and cook for 1 minute, then whisk in the chicken broth and milk. When the milk begins to bubble, stir in the cheese and mustard. Season the sauce with salt and pepper; remove from the heat and cover to keep warm.
2. Preheat the oven to 250oF. Using a food processor with your GH, finely grind the pretzels. Transfer to a shallow bowl and add the thyme. In another shallow bowl, beat the eggs. Coat the zucchini with the pretzel crumbs, then the egg, then the pretzel crumbs again. Repeat with the chicken.
3. In a large skillet, have your GH heat ½ cup olive oil over medium heat. Cook the chicken in 2 batches, turning, until firm, about 3 minutes on each side. Drain on paper towels; keep warm on a baking sheet in the oven. Repeat with the zucchini, adding more oil if necessary.
4. Serve the fingers and zucchini sticks with the cheese sauce, along with the carrot sticks, celery sticks and dill pickle spears.

For additional recipes go to http://www.rachaelraymag.com/

Pear-Gorgonzola Tart Recipe

4 Servings
Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients:
6 tablespoons unsalted butter
2 cups granola
2 bartlett pears
8 ounces cream cheese, at room temperature
1/4 cup heavy cream
1 tablespoon chopped chives
Salt and pepper
3 ounces gorgonzola cheese, crumbled

Directions:

1. Preheat the oven to 350oF. In a small bowl, melt 4 tablespoons butter in the microwave. Using a food processor, grind the granola into fine crumbs. Add the melted butter and process until the mixture has the consistency of wet sand. Press evenly over the bottom and ½ inch up the sides of a 91/2-inch tart pan. Bake until dry, 10 to 15 minutes. Let cool completely.
2. Meanwhile, peel and core the pears and cut lengthwise into wedges. In a medium skillet, melt the remaining 2 tablespoons butter over medium heat. Add the pears and cook, turning occasionally, until golden and barely tender, 8 to 10 minutes. Let cool.
3. In a medium bowl, whisk the cream cheese with the cream. Add 2 teaspoons chives and season with salt and pepper. Spoon the mixture into the crust and spread evenly.
4. Sprinkle the gorgonzola on top. Fan the pear slices over the cheese in a circular pattern.
5. Garnish with the remaining 1 teaspoon chives. Serve at room temperature.

Recipe Courtesy of Every Day with Rachael Ray Magazine
The February issue of Every Day with Rachael Ray is on newsstands TODAY! In the February issue of Every Day with Rachael Ray magazine, expert editors reveal 10 quick & tasty NEW twists on traditional granola that will excite your taste buds.

Honey Granola Brittle Recipe

Makes 24 Candies
Prep Time: 25 minutes (plus cooling)
Cook Time: 10 minutes

Ingredients:
1 cup sugar
1/3 cup honey
1 tablespoon butter
2 cups granola

Directions:

1. Line a large baking sheet with parchment paper and grease the paper. In a small, heavy saucepan, combine the sugar and honey over medium-high heat. Stir the mixture until just melted; bring to a boil. Insert a candy thermometer and cook until the mixture is caramel colored and the temperature registers 300oF.
2. Remove the saucepan from the heat and stir in the butter until melted. Stir in the granola and pour the mixture on the prepared baking sheet, spreading into a ¼-inch-thick rectangle. Let cool for 20 minutes.
3. Cut the brittle into ½-by2-inch pieces. Let cool completely. Wrap each piece in a 3-by-4-inch piece on cellophane.

Recipe Courtesy of Every Day with Rachael Ray Magazine
The February issue of Every Day with Rachael Ray is on newsstands TODAY! In the February issue of Every Day with Rachael Ray magazine, expert editors reveal 10 quick & tasty NEW twists on traditional granola that will excite your taste buds.

Granola French Toast Recipe

4 Servings
Prep Time: 15 minutes
Cook Time: 25 minutes

Ingredients:
1/2 Cup seedless raspberry jam
1 Cup fresh or frozen raspberries
3 Cups granola
4 Large eggs
2 Cups milk
8 1-inch thick slices challah bread
5 tablespoons unsalted butter

Directions:

1. In a small saucepan, heat the jam and ¼ cup water over medium heat. Stir in the raspberries and remove from heat.
2. Using a food processor, grind the granola into fine crumbs; transfer to a wide, shallow bowl. In a medium bowl, beat the eggs and milk. Add the bread and soak until saturated.
3. In batches, transfer the bread to the granola crumbs, heavily coating each slice.
4. In a large, heavy skillet, melt 2 ½ tablespoons butter over medium heat. Working in batches, add the granola-coated bread and cook, turning occasionally, until golden, about 6 minutes per side. Repeat with the remaining butter and bread slices. Serve warm with the raspberry sauce.

Recipe Courtesy of Every Day with Rachael Ray Magazine
The February issue of Every Day with Rachael Ray is on newsstands TODAY! In the February issue of Every Day with Rachael Ray magazine, expert editors reveal 10 quick & tasty NEW twists on traditional granola that will excite your taste buds.

Rachael Ray: Just in Time

In this irresistible collection Rachael continues to work her 30-minute magic with nearly 100 awesomely delicious brand-new recipes. From pasta to pizzas, soups to sammies, and chicken, fish, and meat, you’ll find a 30-minute-meal to suit every appetite.

But what if you don’t have even 30 minutes? No worries, Rachael has you covered with her quickest-ever 15-minute meals. Why order pizza when you can have Provencal Tuna Melts, Italian Surf ‘n Turf Salad- even a fabulous paella- on the table in just 15 minutes? You’ll never reach for the take-out menus again when super speedy Pea and Parsley Soup with Canadian Bacon and Skillet Tamale Pie are the delicious alternatives.

And what about those days when you want to slow things down a bit? Rachael’s got the perfect recipes for those times, too. Her 60-minute meals like Paprika Chicken Stew with Potato Pierogies, Chicken, Corn and Tomatillo Lasagna, and Swordfish Rolls with Spaghetti Squash don’t require any more effort from the cook, but they tale advantage of a little extra time in the oven or simmering on the stove to develop those great, deep flavors we all crave on lazy days. Among these dishes are some of Rachael’s “Double Duty Dinners,” recipes that you cook once, serve twice, but look and taste so different that no one will be the wiser (such as Chicken in Creamy Mushroom Sauce with Chive Egg Noodles in which the base magically morphs into Tarragon-Tomato Chicken and Bread Soup another night).

You’ll also fine fun Rachael Ray signature meals like:

• BLD (meals you can eat for breakfast, lunch, or dinner)
• MYOTO (Make Your Own Take-Out Meals) that feature ethnic flavors but no mystery or fats
• Date Night Dinners and Fancy Fake-Outs that are every bit as elegant as the fare from your favorite little bistro
• The Kids Will Eat It meals (besides chicken nuggets) that will bring even the pickiest eaters to the table

This is Rachael’s most versatile book yet, the one that will help you get the very most out of every minute you spend in the kitchen- whether you’re rushing to the beat of the clock or taking advantage of a little extra time to stop and smell the veggies roasting. Either way you’ll be dishing up some of Rachael’s most appealing recipes ever- and all on your own schedule.

Available at Amazon.com.

Turn Good Into Gourmet

Rachael Ray makes Gremolata - a garnish that perks up flavor in most food.

Rachael Ray Express Lane Meals

How can you get a wholesome, delicious dinner on the table without spending time on long lines at the supermarket? Rachael knows how!

Her secret weapon is keeping plenty of versatile, flavorful ingredients in the cupboard, fridge, and freezer, combining these staples with just a few fresh items—never more then ten—to create delicious meals for every night of the week. In Express Lane Meals, Rachael provides her personal go-to list of must-have items—so you can do a big shop every week then simply zip through the Express Lane to make any of these 30-minute meals.

She divides the recipes into three categories: “Meals for the Exhausted,” “ Meals for the Not Too Tired,” and “Bring It On! (But, Be Gentle).” No matter which you choose you’ll learn handy tricks and shortcuts to get the most impressive-looking meals on the table in 30 minutes or less.

These are Rachael’s quickest and easiest recipes yet and a breeze to shop for—because you shouldn’t have to spend all of the time Rachael saves you in the kitchen standing in line at the grocery store!

RACHAEL RAY IS A VERY BUSY LADY . . .

And she knows you’re busy, too. But that doesn’t mean you can’t enjoy a delicious, healthy, and home-cooked meal every night of the week. Not when cooking is as simple as this!

In Express Lane Meals, Rachael Ray is back and faster than ever! With her latest batch of recipes this beloved Food Network phenomenon takes her 30-Minute Meal concept to the next level, creating recipes based on staples from a well-stocked pantry and just a few fresh items—so few you’ll never be stuck on a long grocery line again.

YUMMO!

Available at Amazon.com.

Cleaning a Cutting Board

Rachael Ray shows you how to clean a wooden cutting board.

5 Minute Party Starter Recipe

Rachael Ray says "Antipasta is your friend" and shows you how to do a quick Antipasta platter.

How To Open A Jar

Rachael Ray demonstrates multiple ways to open jars -- including her own method she calls "The Rach Slapdown."

Rachael Ray 2, 4, 6, 8: Great Meals for Couples or Crowds

If you’re like Rachael Ray, mealtime is a time to hang out and reconnect with family and friends. That means you could be making a late dinner for you and your sweetie one night and making brunch for your entire family the next day. No matter how many people join the party, Rachael firmly believes that cooking should be fun, easy–and done in 30 minutes or less.

Transforming recipes for four into recipes for two or eight can be a tricky guessing game. If you use twice the amount of chicken will you have to cook it twice as long? Is it possible to make a satisfying pot of soup for two without having to eat leftovers for a week? What’s the best–and most economical–way to feed a crowd of eight? With Rachael Ray: 2, 4, 6, 8 there’s no need to guess, because Rachael has designed right-sized menus for every occasion, with perfect meals for two, four, six, or eight.

For date night you don’t want tons of food, so Rachael’s Croque Madame sandwich with a Strawberry Balsamic Vinaigrette salad and a killer vodka cocktail strike just the right note. For family dinners, double dates, or those who love leftovers, Rachael whips up classic meals for four like Wingless Buffalo Chicken Pizza or Grilled Shrimp with Chorizo Skewers. For poker night with your buddies, Rachael knows exactly which ingredients stretch into a 30-minute meal for six, like Uptown Sweet and Spicy Sausage Hoagies. Throwing a dinner party is a pleasure when you’re armed with stress-free meals for eight like Italian Chicken Pot Pie and Boozy Berries and Biscuits. With complete menus for family dinners as well as easy and impressive meals for entertaining plus lots of super simple desserts that taste like a million, no matter what the occasion, the perfect meal for your crowd is never more 30 minutes away.

Available at Amazon.com.

Rachael Ray 365: No Repeats--A Year of Deliciously Different Dinners

Even your favorite dinner can lose its appeal when it’s in constant rotation, so mix it up! With her largest collection of recipes yet, Food Network’s indefatigable cook Rachael Ray guarantees you’ll be able to put something fresh and exciting on your dinner table every night for a full year... without a single repeat!

Based on the original 30-Minute Meal cooking classes that started it all, these recipes prove that you don’t have to reinvent the wheel every night. Rachael offers dozens of recipes that, once mastered, can become entirely new dishes with just a few ingredient swaps. Learn how to make a Southwestern Pasta Bake and you’ll be able to make a Smoky Chipotle Chili Con Queso Mac the next time. Try your hand at Spring Chicken with Leeks and Peas and you’re all set to turn out a rib-sticking Rice and Chicken Stoup that looks and tastes like an entirely different dish.

As a best-selling cookbook author and host of three top-rated Food Network shows, Rachael Ray believes that both cooking and eating should be fun. Drawing from her own favorite dishes as well as those of her family, friends, and celebrities, she covers the flavor spectrum from Asian to Italian and dozens of delicious stops in between. Best of all, these flavor-packed dishes will satisfy your every craving and renew your taste for cooking. With so many delicious entrees to choose from you’ll never have an excuse for being in a cooking rut again.

How about a brand-new 30-minute dinner every night for an entire year?

Tired of making the same old same old, week after week after week?

With Rachael’s most varied and comprehensive collection of 30-minute recipes ever, you’ll have everyone at your table saying “Yummo!” all year long.

It’s amazing what a half hour can do for your tastebuds … 365 days a year!

Available from Amazon.com

Rachael Ray's 30-Minute Get Real Meals: Eat Healthy Without Going to Extremes

No pasta? No dessert? No way! Everything in moderation, says Rachael Ray. After all, some days only chocolate or spaghetti will hit the spot.

In Rachael Ray’s 30-Minute Get Real Meals, the bestselling cookbook author and Food Network star serves up another helping of creative, hassle-free recipes that are ready to rock your tastebuds in less than thirty minutes. The latest addition to Rachael’s runaway hit series of 30-Minute Meals cookbooks is designed for cooks who want to look and feel great but long for the fun and the flavor that’s missing from their extreme low-carb meals. Why fill your shopping cart and your stomach with processed, low-carb cereals and breads that taste like cardboard when you can eat the foods you crave? Here, at last, are recipes for those who just cannot and will not live totally carb-free: Pasta dinners made mostly with proteins and vegetables and only a couple of ounces of pasta per servings, fresh Thai and Mexican lettuce wraps, take-out-style stir-frys, and tons of burger ideas—with and without the buns. And when you’ve just got to satisfy that sweet tooth, even nonbakers (like Rachael) will flip for Nutty Creamsicle Pie, Stuffed Roasted Strawberries, and other surprisingly easy dessert recipes.

With more than 150 new dishes, plenty of time-saving tips, and a generous serving of Rachael's “you can do it” attitude, 30-Minute Get Real Meals proves you don’t have to go to extremes to eat healthy.

Rachael Ray confesses that there’s pasta in her pantry, and she isn’t afraid to admit that chili is just an excuse to snack on corn chips. On the other hand, she also confesses that it’s more fun to shop for clothes when she’s eating fewer carbs. So what’s a carb-frustrated cook to do these days? Don’t go to extremes, says the force of nature behind Food Network’s 30-Minute Meals. Get real! With a little creativity and less than half an hour, now you can watch your carbs and eat them, too. Satisfy your carb-starved cravings and still mind that waistline with more than 150 healthy, delicious recipes—including Rachael’s first-ever section devoted just to desserts:

• Snacks and Super-Supper Snacks
• Burgers Gone Wild
• Take a Dip: Fondues
• Salads that Stack Up
• That’s Souper
• Well-Rounded Square Meals
• Pasta: Come Home Again
• Desserts? Yes, Desserts!

Available from Amazon.com

Everyday With Rachael Ray

A magazine for smart entertaining, delicious food and spur of the moment travel. In every issue you'll find 30-minute meals, Rachael's Diary, small party gatherings for special occasions, stolen weekends, Real Cooks Networks, Every Day Menu Planner, the No Recipe Zone & much more!

Subscriptions available at Amazon.com