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Ever feel like you're in a rut when it comes to dinner ideas? Well, imagine turning out a new, delicious, flavorful meal every night of the year—without taking up permanent residence in your kitchen. That's exactly what you'll be doing with the help of Rachael Ray 365: No Repeats.
Taking her trademark enthusiasm, kitchen ingenuity, and commonsense practicality to a new level, Rachael serves up a fabulous array of easy-to-prepare entrees, many of which can be transformed into something totally different with just a few simple variations in the ingredients or preparation methods. When you learn how to make Smoky Turkey Shepherd's Pie, for instance, you’ll already have Lamb or Beef Goulash down, too. Throw in one of the side dishes that Rachael recommends whenever she feels they're needed and you've got dinner—without a single repeat from January through December.
It's all about getting the most out of the time you spend in the kitchen—and having fun keeping your family and guests wondering what you'll come up with next!
Get the ball rolling with this recipe for Balsamic-Glazed Pork Chops with Arugula-Basil Rice Pilaf (plus two variations) and never look back for another 365 days!
You can meet Rachael this fall because she's hittin' the road! Find out when the star of 30-Minute Meals will be visiting your area.
Balsamic-Glazed Pork Chops
Balsamic-Glazed Chicken with Smoked Mozzarella and Garlic Rice Pilaf
Balsamic-Glazed Swordfish with Capers and Grape Tomato-Arugula Rice
1. In a medium pot over high heat, combine 1 tablespoon of the butter and 1¾ cups water. Cover and bring to a simmer. Add the rice and flavor packet to the water. Stir to combine, reduce the heat, and cook for 18 minutes, covered.
2. While the rice is cooking, heat a large skillet over medium-high heat for the chops. Add 2 tablespoons of the EVOO (twice around the pan). Season the chops with salt and pepper, then add to the hot skillet. Cook the chops for 5 minutes on each side. Transfer the chops to a platter and cover with foil. Return the pan to the heat and add the remaining tablespoon of EVOO and the onions, thyme, rosemary, and garlic, then sauté for 4 to 5 minutes. Add the balsamic vinegar, honey, and chicken stock. Cook until the liquids have reduced by half.
3. While the glaze is reducing, finish the rice pilaf. Add the arugula and basil to the cooked rice, stirring with a fork to fluff the rice and combine the greens at the same time.
4. Once the balsamic glaze has reduced by half, turn off the heat and add the remaining 2 tablespoons of cold butter. Stir and shake the pan until the butter melts. Add the chops to the pan and coat them in the balsamic glaze. Serve the glazed chops alongside the arugula-basil rice pilaf. 4 servings
Balsamic-Glazed Chicken with Smoked Mozzarella and Garlic Rice Pilaf—Serves 4
Balsamic-Glazed Swordfish with Capers and Grape Tomato-Arugula Rice—Serves 4
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