Every Day Scoop

Last-Minute New Years Eve Menu

If you don’t want to go through the hassle making making last-minute reservations for New Years Eve, look no further. We’ve put together a quick and delicious menu that is sure to bring you happiness and health in the new year. No matter how many people you’re cooking for, your guests are sure to love this showstopping menu.

Greet guests with a Gin and Honey Champagne Cocktail

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Meatless Monday Recipes for 2015

Starting the year off on a healthy note can be easier said than done, especially while it’s still comfort food season. However, even resolving to eat meat-free one day a week can make a difference. You already know we love a good Meatless Monday recipe, so now you can have a great, seasonal recipe for every Monday in January! They delicious, hearty and quick to throw together. Does it get any better?

 

Braised Fennel with Lentil-Quinoa Pilaf

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Pots, Pans… and Now Apparel?

We all know and love Rachael for her fabulous recipes, her giant TV personality and her sturdy line of cookware. Now, you can wear the Rachael Ray brand… literally! Flavour Gallery has created an entire line of shirts, tanks and totes inspired by Rachael’s personality. From her quirky sayings to her favorite foods, you can take a piece of Rachael everywhere you go. And in true Rachael fashion, the tops are super soft and comfortable.

 

Photos via Flavour Gallery

 

Shop the entire collection here!

 

 

Related Links

John Cusimano’s Holiday Playlist

Catch Rach on National Geographic!

Rachael’s Twists on Croque Monsiuer

A Four-Ingredient Christmas Eve Cocktail

‘Twas the night before Christmas, and stress levels were high.

You needed a quick cocktail; a drink– on the fly!

You’ve wrapped all the presents, boxes and bags,

So now it’s time to settle, sit down and relax.

Just four ingredients?! Nuh-uh, no way.

A true Christmas miracle, just like Santa’s sleigh.

Mix Bailey’s with rum, and a pinch of nutmeg,

To make it a true nog, don’t forget the egg!

So mix up a drink, you’ll need it– trust us

It captures the true Christmas spirit, without all the fuss.

Cheers!

 

Baileys Spiced Nog

 

Ingredients

2 ounces Baileys Original Irish Cream

1/2 ounce Captain Morgan Original Spiced Rum

1 egg

1 pinch nutmeg

 

Directions

Mix Baileys, Captain Morgan and egg. Pour into a sniffer. Garnish with a sprinkle of grated nutmeg.

 
 
 

More Festive Cocktails

Coffee Mate

Double Orange Spritz

Sweet Ruby

 

Our Favorite Wine Stoppers

It’s hard to know what will make you smile more:

these cute and quirky stoppers or the fact that there’s wine left!

 
 

(from top left)

 

Never overlook bottles again with a Glasses Bottle Stopper. $14, givesimple.com

Toast your favorite team (Rach says Go Jets!) using NFL Football Helmet Bottle Stoppers. $20, fanatics.com

A Wine Splash Bottle Stopper ironically keeps spills at bay. $7, perpetualkid.com

If you like it then you should put your name on it with a Gold Monogram Wine Stopper. $34, cwonder.com

An etched glass Spinning Globe Wine stopper saves your favorite imports. $19, wineenthusiast.com

Proud pooch owner? Top a bottle with a labrador Mariposa Bottle Stopper. $23, gracioushome.com

A Vintage Pool Ball Bottle Stopper is your ace in the hole. $30, winevineimports.com

What’s funnier than a Rubber Chicken Bottle Stopper. $12, shopplasticland.com

After you’ve had a hoot, stop up bottles with Woodland Park Owls Bottle Stoppers. Kate Spade, $30 for two, bedbathandbeyond.com

Take off and leave the wine for later using an Aviator Bottle Stopper. $20, zgallerie.com

Use a Chalkboard Bottle Stopper to mark the date your bottle was opened. $8, crateandbarrel.com

A Stopped Up! Bottle Stopper keeps bottle plugged tight. $11, pangeaoutpost.com

 
 
 

Related Links

Should You Spend $40 on an Immersion Blender?

Should You spend $20 on a Roasting Rack?

The Best Personal Sommelier for your iPhone

Your Christmas Weeknight Meal Planner

Christmas week is finally upon us, and if you’re feeling an overwhelming amount of holiday stress, you’re not alone. Lighten your load this week with five fast and easy meals that will warm you up from the inside out. We’ve even come up with great solutions for Christmas Eve and Christmas dinners! Even if you’re not celebrating, you’re sure to love this week’s delicious dinners.

 

Monday, December 22

Mushroom Soup with Marsala

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How to Make an Edible Christmas Tree

This tabletop display sparkles with decorations you can eat: doughnut holes!

 

How to: poke the bottom portion of an S-shaped ornament hook into a plain doughnut hole; repeat with additional hooks and holes. Melt one package of chocolate chips or mini Candy Melts according to directions, then roll doughnut holes in the melted candy and coat in sanding sugar. Let dry on parchment until hard, about 15 minutes, then thread a Life Savers candy onto the hook to rest flat on top. Hang ornaments on a tabletop tree and, when dinner’s done, let guests help themselves to dessert!

 

 

Related Links

Our 6 Favorite Homemade Food Gifts

How to Make a Snack Stadium

The Best Christmas Cocktails

Anna Gershenson’s Homemade Caesar Dressing

In our January/February issue, Anna Gershenon (mother of Food Features Editor, Gabriella Gershenson) shows her grandkids how to create personal pan meat loaves and homemade Caesar salad. No salad would be complete without this creamy dressing, though!

 

 

Caesar Salad Dressing

 

Ingredients

2 tbsp. fresh lemon juice

2 small cloves garlic, grated

2 tsp. Dijon mustard

1 tsp. anchovy paste

1 tsp. Worcestershire sauce

1/2 cup EVOO

1/4 cup mayonnaise

1/4 cup grated Parmesan cheese

 

Directions

In a medium bowl, whisk the lemon juice, grated garlic, Dijon mustard, anchovy paste, Worcestershire sauce and 1/4 tsp. each salt and pepper. Slowly whisk in the EVOO, blending until smooth.

 

Whisk in the mayonnaise and Parmesan cheese. If the dressing is too thick, whisk in a tablespoon of cold water.

 

Toss the dressing with chopped romaine and garnish with croutons. Makes 1 cup.

 

 

Related Links

More Kid-Friendly Meals

Our Favorite Nut Butters

The Coolest School Lunches

A Four-Ingredient No-Fuss Cocktail

The holidays, though delicious, exciting and a helluva good time, can be stressful. Sometimes, you just need a relaxing night in with a good book and a stiff drink. You need a Gimlet.

 

 

Ingredients

4 ounces gin

2 tablespoons sweetened lime juice, such as Rose’s

1 lime wheel, for garnishing

Ice

 

Directions

In a cocktail shaker filled with ice, shake gin and lime juice for about 1 minute. Pour into a martini glass. Garnish with the lime. Makes 1.

 

 

More Four-Ingredient Cocktails

 Coffee Mate

Winter Shandy

Double Orange Spritz

Lauren Purcell’s Favorite Hors d’Oeuvres Recipes

In the January/February issue of Every Day with Rachael Ray, our editor-in-chief Lauren Purcell dishes about all things dinner parties. “I’m deeply fond of theme parties,” she says, “But somehow, my theme-mania never translated to dinner parties. Until now!”

 

 

As the Queen of Cocktail Parties (she did write her own cookbook on the subject, in fact), it only makes sense that the first party Lauren wants to throw in the new year is an hors d’Oeuvres party: a small (and seated) group so everyone can be in on the same conversations, plus the festive feel you get from having a bite of this, a taste of that. Check out her three recipe picks below!

 

Goat Cheese and Leek Croustades

 

Ingredients

For the croustade cups

36 slices high-quality white sandwich bread

4 tablespoons (1/2 stick) butter, melted

 

For the filling

1 tablespoon butter

1 cup finely chopped leeks, white and pale green parts (about 2 medium leeks)

8 ounces soft mild goat cheese

3 tablespoons plain yogurt

2 tablespoons chopped parsley

1 1/2 tablespoons finely chopped chives

1 tablespoon extra-virgin olive oil

1/4 teaspoon salt

1/8 teaspoon freshly ground pepper

1/4 cup pine nuts

 

Directions

Prepare the cups

Preheat oven to 350°F.

With a 2 1/2-inch round cookie cutter, cut out a round of bread from each slice. Brush one side of each round with the melted butter. Press the bread, butter side down, into the cup of a mini muffin tin. The bread will not reach the top of the cups.

Bake until the top edges are browned, 11 to 13 minutes. Remove the croustades to a wire rack to cool.

 

Prepare the filling

In a large saucepan, melt the butter over low to medium heat. Add the leeks and sauté, stirring frequently, until softened, 8 to 10 minutes. If the leeks begin to brown, lower the heat.

In a food processor, blend the goat cheese, olive oil, yogurt, chives, parsley, salt, and pepper until smooth. Transfer to a bowl and stir in leeks. Set aside.

Toast the pine nuts in a small pan over medium heat, shaking frequently, until lightly browned, 5 to 7 minutes. Set aside.

Return the croustade cups to the muffin tins and fill each cup with goat cheese mixture. Top with 3 to 4 pine nuts. Bake for about 5 minutes.

Makes 36 croustades.

 

 

Shrimp with Spicy Lime Dip

 

Ingredients

For the shrimp

1 pound medium shrimp

2 garlic cloves, crushed

 

For the spicy lime dip

1 cup mayonnaise
1/2 cup sour cream
3 scallions, thinly sliced (white and pale green parts)
2 medium garlic cloves, minced
3 small chipotle chiles in adobo, minced to a paste, plus 1/2 teaspoon adobo sauce
1 teaspoon grated lime zest plus 1 tablespoon juice (1 lime)

 

Directions

Prepare the shrimp

Peel the shrimp and devein them, if desired. Put the garlic in a pot of generously salted water and bring water to a boil. Put shrimp in and cook until they’re pink and cooked through, about 3 minutes. (The water may not return to a boil in that time.) Chill in the refrigerator until ready to serve.

 

Prepare the dip

Prepare the dip: Mix all the ingredients in a small bowl until smooth and creamy. Refrigerate at least 1 hour. Makes 40 to 50 shrimp and 1 1/2 cups of dip

 

 

 

Moroccan Lamb Meatballs with Dill Sauce

 

Ingredients

For the meatballs

1/3 cup minced onion
1 garlic clove, minced
1 1/2 teaspoons olive oil
1 teaspoon salt
1/2 teaspoon dried mint, crumbled
1/2 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1 pound ground lamb
1 cup fine fresh bread crumbs (about 2 slices white bread, ground in food processor)
1 egg, lightly beaten
2 tablespoons finely chopped dried cranberries
1/4 cup white sesame seeds

 

For the sauce

1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup chopped fresh dill
1/4 teaspoon salt
2 garlic cloves, minced
1/2 teaspoon lemon juice
1 1/2 teaspoons Dijon mustard
ground white pepper to taste

 

Directions

Prepare the sauce

Mix all the ingredients in a bowl.

 

Prepare the meatballs

Preheat oven to 450°F.

In a small, nonstick skillet, cook the onion and garlic in the olive oil over moderately low heat, stirring, until softened but not browned, 8 to 10 minutes. Scrape the mixture into a big bowl. Stir in the salt, mint, allspice, and cinnamon. Add the lamb, bread crumbs, egg, cranberries, and sesame seeds and combine thoroughly (the easiest way is to use your hands).

Roll the mixture into 1 1/4-inch balls. (Guests will be spearing them with toothpicks, so they should be no bigger than two bites’ worth.) Line up the meatballs on an ungreased baking sheet as you go (they can be close, just not touching). Bake just until no longer pink in the middle, 8 to 10 minutes.

Serve with the dill sauce alongside.

Makes about 32 meatballs and 1 1/4 cups sauce.

 

 

For more of Lauren’s recipes, visit her website here.