Free Rachael Ray's Big Orange Book by Rachael Ray
Authors: Rachael Ray
POTATOES
â¢TRADITIONAL SUPPER STUFFING WITH CIDER GRAVY
⢠SMOKY GREENS WITH CRANBERRIES
Iâm an unconventional girl, but I do enjoy an occasional square meal. This one literally has four side dishes that come together to form a well-balanced dinner: potatoes, stuffing, gravy, and greens.
Mashed Sweet ânâ Bitter Potatoes
SERVES 4 TO 6
2 pounds sweet potatoes (2 to 3 large), peeled and sliced or cubed
Salt
½ cup chicken stock
2 tablespoons butter
¼ cup orange marmalade
Black pepper
A couple dashes of hot sauce
Cover the potatoes with water in a medium pot and bring to a boil. Salt the water and cook the potatoes for 12 to 15 minutes until tender. Drain the potatoes. Return the same pot to the stove and warm the stock over medium heat. Whisk in the butter and marmalade. Add the potatoes and mash; they should be a bit chunky. Season with salt and pepper and a few dashes of hot sauce. Serve immediately.
Super Stuffing with Cider Gravy
Traditional Supper Stuffing with Cider Gravy
SERVES 4
4 to 5 cups farmhouse-style crusty bread cut into 1-inch cubes
1 teaspoon poultry seasoning , 1 â 3 palmful
4 McIntosh, Golden Delicious, Gala, or Honey Crisp apples
6 tablespoons (¾ stick) butter
2 onions , chopped into bite-size pieces
6 celery stalk s from the heart, chopped into bite-size pieces
1 fresh bay leaf
Salt and pepper
Meat from 1 large rotisserie chicken , cubed
4 cups chicken stock
3 tablespoons all-purpose flour
1 cup apple cider
A handful of fresh flat-leaf parsley , chopped
Preheat the oven to 325°F and scatter the bread on a rimmed baking sheet. Season with the poultry seasoning and bake to toast the bread cubes, 10 to 12 minutes.
Quarter the unpeeled apples and cut away the cores. Chop the apples into bite-size pieces.
Heat 3 tablespoons of the butter in a large skillet over medium heat. When the butter melts, add the apples, onions, celery, and bay leaf, season with salt and pepper, and cook until tender, 7 to 8 minutes. Add the chicken to the skillet, combine with the vegetables, and heat through for 2 to 3 minutes. Fold in the bread cubes and moisten with about 2 cups of the chicken stock.
While the stuffing cooks, melt the remaining 3 tablespoons of butter in a saucepan over medium heat. Whisk in the flour, cook for a minute or so, then whisk in the cider and the remaining 2 cups of chicken stock. Season the sauce with salt and pepper to taste, and simmer for 4 to 5 minutes to thicken. Stir in the parsley.
Serve the stuffing doused with ½ cup of the gravy and with Smoky Greens with Cranberries and Mashed Sweet ânâ Bitter Potatoes alongside.
Smoky Greens with Cranberries
SERVES 4
½ tablespoon EVOO (extra-virgin olive oil)
4 slices of hickory or applewood smoked bacon , chopped
1½ pounds kale , washed and dried
Salt and pepper
A little freshly grated nutmeg
A handful of dried sweetened cranberries
2 cups chicken stock
Heat a high-sided skillet over medium-high heat. Add the EVOO and bacon and cook until the bacon is crisp, 5 to 6 minutes. Strip the kale from the stems while the bacon crisps up. Coarsely chop the kale and add it to the pan, adding as much as will fit, then adding more as it wilts into the pan. Season the greens with salt, pepper, and a little nutmeg. Scatter in the cranberries and stir in the stock. Simmer the greens for 10 minutes over medium-low heat to plump the cranberries and sweeten the greens. Stay warm!
Bacon-Wrapped Chicken with Blue Cheese and Pecans
ESCAPE THE MUNDANE
⢠BACON-WRAPPED CHICKEN WITH BLUE CHEESE AND PECANS
â¢RED WINE RICE WITH GRAPES
⢠SAVORY SWISS CHARD
Really, this meal sells itself. I make a variety of drunken pasta dishesâpasta cooked in red wine rather than water, a Tuscan tradition. My smart husband asked me one night why I had never made a drunken rice. Look for drunken risotto soon, too!
Bacon-Wrapped Chicken with Blue Cheese and Pecans
SERVES 4
4
â¢TRADITIONAL SUPPER STUFFING WITH CIDER GRAVY
⢠SMOKY GREENS WITH CRANBERRIES
Iâm an unconventional girl, but I do enjoy an occasional square meal. This one literally has four side dishes that come together to form a well-balanced dinner: potatoes, stuffing, gravy, and greens.
Mashed Sweet ânâ Bitter Potatoes
SERVES 4 TO 6
2 pounds sweet potatoes (2 to 3 large), peeled and sliced or cubed
Salt
½ cup chicken stock
2 tablespoons butter
¼ cup orange marmalade
Black pepper
A couple dashes of hot sauce
Cover the potatoes with water in a medium pot and bring to a boil. Salt the water and cook the potatoes for 12 to 15 minutes until tender. Drain the potatoes. Return the same pot to the stove and warm the stock over medium heat. Whisk in the butter and marmalade. Add the potatoes and mash; they should be a bit chunky. Season with salt and pepper and a few dashes of hot sauce. Serve immediately.
Super Stuffing with Cider Gravy
Traditional Supper Stuffing with Cider Gravy
SERVES 4
4 to 5 cups farmhouse-style crusty bread cut into 1-inch cubes
1 teaspoon poultry seasoning , 1 â 3 palmful
4 McIntosh, Golden Delicious, Gala, or Honey Crisp apples
6 tablespoons (¾ stick) butter
2 onions , chopped into bite-size pieces
6 celery stalk s from the heart, chopped into bite-size pieces
1 fresh bay leaf
Salt and pepper
Meat from 1 large rotisserie chicken , cubed
4 cups chicken stock
3 tablespoons all-purpose flour
1 cup apple cider
A handful of fresh flat-leaf parsley , chopped
Preheat the oven to 325°F and scatter the bread on a rimmed baking sheet. Season with the poultry seasoning and bake to toast the bread cubes, 10 to 12 minutes.
Quarter the unpeeled apples and cut away the cores. Chop the apples into bite-size pieces.
Heat 3 tablespoons of the butter in a large skillet over medium heat. When the butter melts, add the apples, onions, celery, and bay leaf, season with salt and pepper, and cook until tender, 7 to 8 minutes. Add the chicken to the skillet, combine with the vegetables, and heat through for 2 to 3 minutes. Fold in the bread cubes and moisten with about 2 cups of the chicken stock.
While the stuffing cooks, melt the remaining 3 tablespoons of butter in a saucepan over medium heat. Whisk in the flour, cook for a minute or so, then whisk in the cider and the remaining 2 cups of chicken stock. Season the sauce with salt and pepper to taste, and simmer for 4 to 5 minutes to thicken. Stir in the parsley.
Serve the stuffing doused with ½ cup of the gravy and with Smoky Greens with Cranberries and Mashed Sweet ânâ Bitter Potatoes alongside.
Smoky Greens with Cranberries
SERVES 4
½ tablespoon EVOO (extra-virgin olive oil)
4 slices of hickory or applewood smoked bacon , chopped
1½ pounds kale , washed and dried
Salt and pepper
A little freshly grated nutmeg
A handful of dried sweetened cranberries
2 cups chicken stock
Heat a high-sided skillet over medium-high heat. Add the EVOO and bacon and cook until the bacon is crisp, 5 to 6 minutes. Strip the kale from the stems while the bacon crisps up. Coarsely chop the kale and add it to the pan, adding as much as will fit, then adding more as it wilts into the pan. Season the greens with salt, pepper, and a little nutmeg. Scatter in the cranberries and stir in the stock. Simmer the greens for 10 minutes over medium-low heat to plump the cranberries and sweeten the greens. Stay warm!
Bacon-Wrapped Chicken with Blue Cheese and Pecans
ESCAPE THE MUNDANE
⢠BACON-WRAPPED CHICKEN WITH BLUE CHEESE AND PECANS
â¢RED WINE RICE WITH GRAPES
⢠SAVORY SWISS CHARD
Really, this meal sells itself. I make a variety of drunken pasta dishesâpasta cooked in red wine rather than water, a Tuscan tradition. My smart husband asked me one night why I had never made a drunken rice. Look for drunken risotto soon, too!
Bacon-Wrapped Chicken with Blue Cheese and Pecans
SERVES 4
4
Similar Books
The Hero Strikes Back
Moira J. Moore
Days of Love and Blood
R.S. Carter
Domination
Lyra Byrnes
Order of the Air Omnibus: Books 1-3
Melissa Scott
Recoil
Brian Garfield
As Night Falls
Jenny Milchman
Steamy Sisters
Jennifer Kitt
Full Circle
Connie Monk
Forgotten Alpha
Joanna Wilson
Scars and Songs
Christine Zolendz, Frankie Sutton, Okaycreations