Q. It's not her brand. It's oval and has cut-out holes for the handles. It's super cool looking.
And it is most definitely NOT Creuset .
And it is most definitely NOT Creuset .
A. probably Le Cruset
Can you find this Rachael Ray chicken recipe?
Q. A friend of mine has been raving about a meal that includes spinach stuffed chicken breast with some kind of cheese, covered in a white wine sauce. I don't know much else about it and can't find it on any of her sites. Does anyone know what it is or a link to where I can find it? Thanks!
A. Spinach and Mushroom Stuffed chicken
4 boneless, skinless chicken breasts, 6 ounces
Large plastic food storage bags or waxed paper
1 package, 10 ounces, frozen chopped spinach
2 tablespoons butter
12 small mushroom caps, crimini or button
2 cloves garlic, cracked
1 small shallot, quartered
Salt and freshly ground black pepper
1 cup part skim ricotta cheese
1/2 cup grated Parmigiano or Romano, a couple of handfuls
1/2 teaspoon fresh grated or ground nutmeg
Toothpicks
2 tablespoons extra-virgin olive oil
Sauce:
2 tablespoons butter
2 tablespoons flour
1/2 cup white wine
1 cup chicken broth
Place breasts in the center of a plastic food storage bag or 2 large sheets of waxed paper. Pound out the chicken from the center of the bag outward using a heavy-bottomed skillet or mallet. Be firm but controlled with your strokes.
Defrost spinach in the microwave. Transfer spinach to a kitchen towel. Twist towel around spinach and wring it out until very dry. Transfer to a medium-mixing bowl.
Place a nonstick skillet over moderate heat. When skillet is hot, add butter, mushrooms, garlic and shallot. Season with salt and pepper and saute 5 minutes. Transfer mushrooms, garlic and shallot to the food processor. Pulse to grind the mushrooms and transfer to the mixing bowl, adding the processed mushrooms to the spinach. Add ricotta and grated cheese to the bowl and the nutmeg. Stir to combine the stuffing. Return your skillet to the stove over medium high heat.
Place a mound of stuffing on each breast and wrap and roll breast over the stuffing. Secure breasts with toothpicks. Add 3 tablespoons oil to the pan, 3 turns of the pan. Add breasts to the pan and brown on all sides, cooking chicken 10 to 12 minutes. The meat will cook quickly because it is thin. Remove breasts; add butter to the pan and flour. Cook butter and flour for a minute, whisk in wine and reduce another minute. Whisk in broth and return breasts to the pan. Reduce heat and simmer until ready to serve. Remove toothpicks. Serve breasts whole or, remove from pan, slice on an angle and fan out on dinner plates. Top stuffed chicken breasts or sliced stuffed breasts with generous spoonfuls of the sauce.
4 boneless, skinless chicken breasts, 6 ounces
Large plastic food storage bags or waxed paper
1 package, 10 ounces, frozen chopped spinach
2 tablespoons butter
12 small mushroom caps, crimini or button
2 cloves garlic, cracked
1 small shallot, quartered
Salt and freshly ground black pepper
1 cup part skim ricotta cheese
1/2 cup grated Parmigiano or Romano, a couple of handfuls
1/2 teaspoon fresh grated or ground nutmeg
Toothpicks
2 tablespoons extra-virgin olive oil
Sauce:
2 tablespoons butter
2 tablespoons flour
1/2 cup white wine
1 cup chicken broth
Place breasts in the center of a plastic food storage bag or 2 large sheets of waxed paper. Pound out the chicken from the center of the bag outward using a heavy-bottomed skillet or mallet. Be firm but controlled with your strokes.
Defrost spinach in the microwave. Transfer spinach to a kitchen towel. Twist towel around spinach and wring it out until very dry. Transfer to a medium-mixing bowl.
Place a nonstick skillet over moderate heat. When skillet is hot, add butter, mushrooms, garlic and shallot. Season with salt and pepper and saute 5 minutes. Transfer mushrooms, garlic and shallot to the food processor. Pulse to grind the mushrooms and transfer to the mixing bowl, adding the processed mushrooms to the spinach. Add ricotta and grated cheese to the bowl and the nutmeg. Stir to combine the stuffing. Return your skillet to the stove over medium high heat.
Place a mound of stuffing on each breast and wrap and roll breast over the stuffing. Secure breasts with toothpicks. Add 3 tablespoons oil to the pan, 3 turns of the pan. Add breasts to the pan and brown on all sides, cooking chicken 10 to 12 minutes. The meat will cook quickly because it is thin. Remove breasts; add butter to the pan and flour. Cook butter and flour for a minute, whisk in wine and reduce another minute. Whisk in broth and return breasts to the pan. Reduce heat and simmer until ready to serve. Remove toothpicks. Serve breasts whole or, remove from pan, slice on an angle and fan out on dinner plates. Top stuffed chicken breasts or sliced stuffed breasts with generous spoonfuls of the sauce.
What kind of stove does Rachael Ray use, and where can I go to purchase one?
Q. I love to cook, and I like watching Rachael Ray on The Food Network. What I love most about her show is her stove! I was wondering what type (brand) of stove she uses, and where can I go to purchase one? Thanks.
A. I've heard her say that her cookstove is a vintage, 20 or 30 year old and they are no longer in production. Too bad too, that thing does some cool stuff.
Does Rachael Ray look good for her age?
Q. she looks younger then 40 right? i think so...and her skin is youthful.
Her voice is raspy..does she smoke?
Her voice is raspy..does she smoke?
A. Yea, I think she looks good..
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I know Rachael Ray has never been a certified chef, but who taught her to cook? Mama? Grandma?
Q. A little history here for me please? Thanks
A. According to Rachael Ray, she grew up in food. âMy first vivid memory is watching Mom in a restaurant kitchen. She was flipping something with a spatula. I tried to copy her and ended up grilling my right thumb! I was 3 or 4,â says Ray, who insists that cooking is a way of life she was simply born into. âEveryone on both sides of my family cooks.â
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