Rachael Ray 30 Minute Get Real Meals

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French Bread Pizza


2 tablespoons butter
2 tablespoons flour
1 cup whole milk
Salt and pepper
1/4 cup honey mustard
1 baguette, split lengthwise and halved crosswise
1/2 pound deli-sliced ham, chopped
2 cups shredded gruyère cheese
2 teaspoons chopped fresh thyme
1 small shallot, finely chopped
2 tablespoons white wine vinegar
1/4 cup extra-virgin olive oil (EVOO)
2 heads frisée lettuce, torn
1 English cucumber, thinly sliced
4 radishes, thinly sliced

1. Preheat the oven to 400°. In a small saucepan, cook the butter and flour over medium-low heat, whisking, for 1 minute. Whisk in the milk, then season with salt and pepper. Remove from the heat and whisk in 1 tablespoon mustard.
2. Slather a quarter of the white sauce over each baguette quarter, then top with the ham, gruyère and thyme. Bake until the cheese is bubbly, about 12 minutes.
3. Meanwhile, in a small bowl, combine the shallot and vinegar. Stir in the remaining 3 tablespoons mustard, then whisk in the EVOO. In a large bowl, combine the frisée, cucumber and radish; toss with the dressing. Serve the salad with the pizza.

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Go Green Chicken Sammies


2 tablespoons extra-virgin olive oil (EVOO)
1/3 cup chopped cilantro
2 scallions, finely chopped
2 tablespoons chopped fresh thyme
Grated peel of 1 lime plus juice of 2 limes
2 teaspoons hot pepper sauce
Salt and pepper
Four skinless, boneless chicken breasts
4 deli slices pepper jack cheese
2 avocados 1 small red onion, finely chopped
1 small plum tomato, seeded and finely chopped
2 jalapeño chiles, seeded and finely chopped
1 large clove garlic, grated or finely chopped
Juice of 1 lemon
4 hamburger buns or crusty rolls, split and toasted
1 head bibb lettuce or green leaf lettuce
Tortilla chips, for serving

1. In a shallow dish, combine the EVOO, cilantro, scallions, thyme, lime peel, half of the lime juice, and the hot sauce; season with salt and pepper. Add the chicken and let marinate for at least 30 minutes.
2. Preheat a grill or grill pan to medium-high. Grill the chicken until cooked through, 12 minutes. Just before the cooking time is up, top each breast with a slice of pepper jack cheese.
3. In a medium bowl, mash together the avocados, red onion, tomato, jalapeños, garlic, lemon juice and remaining lime juice; season with salt.
4. Top each bun bottom with lettuce, a chicken breast, a mound of guacamole and a bun top. Serve with the tortilla chips.

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Sliced Steak Gyros

2 pounds 1-inch-thick sirloin steak
2 tablespoons extra-virgin olive oil (EVOO)
Salt and pepper
1 cup crumbled feta cheese
3/4 cup Greek-style yogurt
Juice of 1 lemon
1 clove garlic, grated
2 sprigs oregano, stems discarded, leaves chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
2 dashes hot pepper sauce
4 large pitas or other flatbread Toppings, such as thinly sliced cucumber, tomato and red onion; chopped chiles and kalamata olives; shredded
romaine lettuce hearts; flat-leaf parsley leaves 4 lemon wedges


1. Preheat the broiler or a grill to medium. Drizzle the steak with the EVOO; season with salt and pepper. Cook, turning once, for medium-rare, 8 to 10 minutes. Let cool slightly, then thinly slice.
2. While the steak is cooking, using a food processor, puree the feta, yogurt, lemon juice, garlic, oregano, cumin, coriander and hot sauce. Season with salt and pepper; transfer to a bowl.
3. Char the pitas under the broiler or on the grill. Top with the steak and your choice of toppings. Serve with the lemon wedges and yogurt sauce.

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BLTT (Bacon, Lettuce, Tomato Jam and Tuna Steak) Sandwiches


8 slices bacon, preferably peppered
2 tablespoons extra-virgin olive oil (EVOO), plus more for drizzling
1 red onion, chopped
2 cloves garlic, chopped
Salt and pepper
1 cup loosely packed sun-dried tomatoes
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
1 teaspoon Worcestershire sauce
Four 3/4-inch-thick tuna steaks (6 to 8 ounces each)
1 tablespoon grill seasoning
4 large slices whole grain or peasant bread, halved
8 red-leaf lettuce leaves


1. Preheat the oven to 375°. On a slotted broiler pan, bake the bacon until crisp, 15 to 20 minutes.
2. In a small saucepan, heat 1 tablespoon EVOO, 1 turn of the pan, over medium-high heat. Add the onion and garlic and cook until softened, 7 minutes; season with salt and pepper. Stir in 1/2 cup water, the sun-dried tomatoes, vinegar, brown sugar and Worcestershire sauce and bring to a boil. Lower the heat and simmer until thick, 7 to 8 minutes.
3. Season the tuna with the grill seasoning. In a large skillet, heat the remaining 1 tablespoon EVOO, 1 turn of the pan, over medium heat. Add the tuna steaks and cook for about 2 minutes on each side for medium-rare.
4. Toast the bread and drizzle with EVOO. Top 4 slices with lettuce, 1 tuna steak, 2 bacon strips and a pile of tomato jam. Cover with the remaining toasts.

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Farmer's Muffin Stuffin' Hash and Eggs

3 tablespoons butter, softened
2 large corn muffins, halved
1 tablespoon extra-virgin olive oil (EVOO)
3/4 pound andouille sausage, casings removed and meat cut into small cubes 1 onion, chopped
1 green bell pepper, chopped
2 ribs celery from the heart with leafy greens, chopped
3 cloves garlic, chopped
Salt and pepper
1 2/3 cups chicken broth
2 cups shredded cheddar cheese
8 large eggs
1 tablespoon hot pepper sauce
2 scallions, chopped


1. Spread half the softened butter on the cut sides of the corn muffin halves. In a medium skillet, cook the muffins cut side down over medium heat until toasted, about 3 minutes. Transfer to a plate.
2. Add the EVOO, 1 turn of the pan, to the skillet. Increase the heat to medium-high, add the sausage and cook, stirring occasionally, until crisp at the edges, 2 to 3 minutes. Add the onion, bell pepper, celery and garlic and season with salt and pepper. Cook, tossing occasionally, until the vegetables are softened, about 5 minutes. Crumble in the muffins. Add the chicken broth and heat through, 1 to 2 minutes. Top the stuffing with the cheese, cover with foil and remove from the heat.
3. In a medium nonstick skillet, melt the remaining 1 1/2 tablespoons butter over medium heat. In a medium bowl, beat the eggs with the hot sauce and season with salt and pepper. Add the eggs to the skillet and cook, scrambling, until set, about 5 minutes.
4. Serve a pile of stuffing topped with the scrambled eggs. Sprinkle the scallions on top.

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Quick Chicken with Gouda Gravy and Smashed Brocco-tatoes

4 baking potatoes, peeled and cut into 1-inch chunks
Salt
1 head broccoli—cut into 1-inch florets, stalks peeled and cut into 1/2-inch cubes
4 skinless, boneless chicken breast halves (6 ounces each)
2 tablespoons fresh thyme or 1 teaspoon dried
Pepper
2 tablespoons extra-virgin olive oil (EVOO)
2 tablespoons butter
2 tablespoons flour
1/2 cup chicken broth
1 cup milk or half-and-half
1 cup shredded gouda cheese


1. In a large saucepan, cover the potatoes with cold water. Bring to a boil, salt the water and simmer for 10 minutes. Add the broccoli and cook for 8 minutes. Drain and return the vegetables to the saucepan.
2. While the vegetables are cooking, season the chicken with the thyme and salt and pepper. In a skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the chicken and cook for 6 minutes on each side.
3. In a small, heavy saucepan, melt the butter over medium heat. Add the flour and cook for 1 minute, then whisk in the chicken broth and 1/2 cup milk and cook until thickened, 2 to 3 minutes. Season with salt and pepper. Using a wooden spoon, stir in the cheese in a figure-eight motion until melted, 2 minutes. Remove from the heat.
4. Add the remaining 1/2 cup milk to the broccoli and potatoes and mash together; season with salt and pepper.
5. Cut the chicken on an angle into 1/2-inch-thick slices and place on plates. Top with the gouda gravy. Serve with the brocco-tatoes.

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Duck Breast á l'Orange

1 tablespoon butter
1/4 cup chopped hazelnuts or walnuts
1 cup rice
2 cups chicken broth
1 small bunch asparagus, trimmed to 4 inches and sliced 1/2 inch thick on an angle
3 scallions, finely chopped
1/3 cup finely chopped flat-leaf parsley (a generous handful)
2 duck breasts
Salt and pepper
1/3 cup orange marmalade
1/4 cup dry sherry


1. In a medium saucepan, melt 1 tablespoon butter; add the nuts and toast for 2 minutes. Stir in the rice and chicken broth and bring to a boil. Lower the heat, cover and simmer until tender, about 15 minutes. Fluff the rice with a fork, add the asparagus and cook, covered, until the asparagus is crisp-tender, about 3 minutes. Stir in the scallions and parsley.
2. Using a small knife, make shallow cuts in a crisscross pattern into the skin of the duck breasts; season with salt and pepper. In a large skillet, place the duck skin side down and cook over medium-low heat until the skin is crisp, about 15 minutes. Pour off the fat and flip the duck breast. Add 1/2 cup water, the marmalade and sherry, cover and cook for 5 minutes for medium-rare.
3. Thinly slice the duck and arrange on 2 plates. Spoon the sauce on top and serve with the rice.

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Whole Wheat Penne with Pesto and Ricotta


Salt
1 pound whole wheat penne rigate pasta
1/3 cup walnut pieces (a generous handful)
1 cup packed spinach or baby spinach leaves
1/2 cup packed arugula leaves
1/3 cup chopped flat-leaf parsley (a generous handful)
1 clove garlic, smashed and peeled
Pepper
1/3 cup extra-virgin olive oil (EVOO)
2/3 cup grated parmigiano-reggiano cheese (a couple of generous handfuls)
1 cup ricotta cheese
1 tablespoon honey

1. Bring a pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a ladleful of the pasta cooking water.
2. In a small skillet, toast the nuts over medium-low heat, tossing occasionally, until fragrant, about 4 minutes; let cool. Using a food processor, puree the nuts, spinach, arugula, parsley and garlic; season with salt and pepper. With the machine on, pour in the EVOO in a steady stream and mix until a thick paste forms. Transfer the pesto to a large pasta bowl; stir in the parmigiano-reggiano and reserved pasta cooking water.
3. In a small bowl, combine the ricotta and honey, season with pepper and set aside.
4. Add the pasta to the pesto, toss and let stand for 1 minute. Serve with dollops of the honey ricotta

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Horseradish-Mashed-Potato Shepherd's Pie

5 baking potatoes, peeled and cut into 1-inch chunks
Salt
1/2 cup milk
1 large egg, lightly beaten
2 tablespoons prepared horseradish
Pepper
2 tablespoons extra-virgin olive oil (EVOO)
3 parsnips, peeled and chopped
2 carrots, peeled and chopped
1 large onion, chopped
1 bay leaf
2 pounds ground beef sirloin
3 tablespoons flour
1 1/2 cups beef broth
1 tablespoon Worcestershire sauce
2 to 3 tablespoons chopped fresh chives

1. Place the potatoes in a large pot of cold water and bring to a boil. Salt the water, lower the heat and simmer until fork-tender, about 15 minutes. Drain, then mash with the milk until smooth. Stir in the egg and horseradish and season with salt and pepper.
2. In a large, deep skillet, heat the EVOO, 2 turns of the pan, over medium heat. Add the parsnips, carrots, onion and bay leaf, season with salt and pepper and cook, stirring, until crisp-tender, 8 to 10 minutes.
3. Crumble the beef into the pan and cook, stirring often, for 5 minutes. Sprinkle the flour on top and cook, stirring, for 1 minute. Stir in the beef broth and cook until thickened, 1 to 2 minutes. Season with the Worcestershire sauce and plenty of salt and pepper. Discard the bay leaf.
4. Preheat the oven to 450°. Grease a shallow, medium casserole dish; add the meat mixture and top with the horseradish potatoes. Bake until golden, 5 to 10 minutes. Sprinkle the chives on top.

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Lemon Cream Chicken with Champagne Risotto and Asparagus


3 cups chicken broth
5 tablespoons extra-virgin olive oil (EVOO)
1 onion, chopped
2 cloves garlic, chopped
1 cup arborio rice
Salt and pepper
1 split champagne or sparkling wine
3/4 cup heavy cream
One 3-inch piece peel and juice of 1 lemon
1 pinch cayenne pepper
2 skinless, boneless chicken breast halves
1/8 pound sliced pancetta, chopped
1 small bunch asparagus, cut on an angle into 1-inch pieces
1 large shallot, thinly sliced 1/2 cup grated parmigiano-reggiano cheese
3 to 4 sprigs thyme, leaves stripped and chopped

1. In a medium saucepan, heat the chicken broth over low heat. In a medium skillet, heat 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Add the onion and garlic to the skillet and cook until softened, 3 to 4 minutes. Add the rice and toss to coat; season with salt and pepper. Stir in the champagne and boil to evaporate slightly, about 2 minutes.
2. Stir a couple of ladlefuls of warm chicken broth into the rice and cook, stirring occasionally, until the liquid evaporates. Add more broth, a few ladlefuls at a time, reserving 1/2 cup. Cook until creamy, stirring occasionally, about 18 minutes.
3. While the risotto cooks, in a small saucepan, cook the cream, lemon peel and cayenne over medium-low heat until slightly reduced, about 15 minutes.
4. Meanwhile, season the chicken breasts with salt and pepper. In a nonstick skillet, heat 2 tablespoons EVOO , 2 turns of the pan, over medium-high heat. Add the chicken and cook for about 6 minutes on each side. Transfer to a cutting board (reserving the skillet); add the reserved 1/2 cup chicken broth to the pan juices in the skillet and stir. Stir this liquid into the risotto as it cooks.
5. In the nonstick skillet, heat the remaining 1 tablespoon EVOO , 1 turn of the pan, over mediumhigh heat. Add the pancetta and cook for about 3 minutes. Add the asparagus and shallot and cook, stirring, for 3 more minutes.
6. To serve, stir the cheese and thyme into the risotto and spoon generous portions onto plates. Slice the chicken breasts on an angle and fan out over the risotto. Discard the lemon peel from the reduced cream; spoon over the chicken. Pour the lemon juice over the asparagus and toss; spoon around the risotto.