Rachael Ray: Battle of the Bloggers
Rachael Ray is inviting different bloggers, from different corners of the internet to square off against each other in a battle for the best DIY idea. From fixing loose buttons to saving your suede to the best trick for buffing scuffs off your shoes, these bloggers have all the tips you need.
After the bloggers give their best tips for fixing some fashion faux pas, they go over some of the best gifts you can buy or make for loved ones. And all the gifts will fit into any budget. They have awesome gift ideas that will only put you back $5, $10 and $50. And the $5 gift is too cute. It is a simple and easy way to turn any backpack into a cool looking owl for only $5 and a little bit of art’s and crafts time.
Food Blogger Haylie Duff
Food blogger and sister of Hilary Duff, Haylie Duff, is stopping by Rachael Ray to talk about her sister’s newborn and tries her hand at Rachael Ray’s Food Quiz to see how much she really knows about food.
Haylie Duff Spicy Butternut Squash with Lemon Creme Fraiche Recipe
Haylie Duff Spicy Butternut Squash with Lemon Creme Fraiche Ingredients:
- 2 tablespoons chili powder
- 1 tablespoon Splenda brown sugar
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon cumin
For the Lemon Zest Crème Fraîche:
- 2 tablespoons crème fraîche
- 1 teaspoon lemon juice
- A small hit of lemon zest
- 1 tablespoon water
- 5 cups cubed butternut squash
- 1 tablespoon Extra Virgin Olive Oil
- 1 tablespoon chipotle-adobo sauce
- 1 lemon
- 1 small container crème fraîche
Haylie Duff Spicy Butternut Squash with Lemon Creme Fraiche Directions:
- Preheat oven to 350.
- In one small bowl, combine spices for the spice mixture and in another small bowl combine the ingredients for the creme fraiche.
- Toss the butternut squash with oil and 1 tablespoon of the spice mixture. Bake for about 20 to 30 minutes making sure to toss halfway through the cook time. Remove from the oven and toss butternut squash in adobo sauce. Drizzle with some of the Lemon Zest Crème Fraîche.
Rachael Ray Red Eye Brisket Recipe
Rachael Ray Red Eye Brisket Ingredients:
- 1 4- to 5-pound flat beef brisket, point split and trimmed
- Kosher salt and coarse black pepper
- 3 to 4 tablespoons olive oil
- 3 ancho chilies, stemmed and seeded
- 3 cups beef stock
- 1 large or 2 medium onions, chopped
- 4 cloves garlic, chopped
- 1 tablespoon coriander, a palmful
- 1 tablespoon ground cumin, a palmful
- 1 tablespoon ground paprika
- 1 teaspoon allspice,
- 3 tablespoons tomato paste
- 1 cup dry red wine
- 2 cups strong brewed coffee
- 2 tablespoons honey
- 1 15-ounce can diced
For the Instant Pickled Onions:
- Juice of 3 limes
- 1 tablespoon honey or 1 1/2 teaspoons superfine sugar
- 1 teaspoon Kosher salt
- 1 teaspoon ground coriander
- Black pepper, to taste
- 2 red onions, thinly sliced
- Warm onion or brioche rolls
- Heat a large Dutch oven over medium-high heat with a tablespoon of oil. Season meat well and brown in hot oil in 2 batches, adding more oil as necessary.
- In a saucepan, heat ancho chilies in stock and simmer to soften. Purée in a food processor and put aside.
- Add a little more oil to the Dutch oven and reduce heat to medium. Add onions, garlic, salt, pepper and spices and stir to combine. Cook partially covered to soften, 6 to 7 minutes. Add tomato paste and stir 1 minute. Add wine and reduce by half. Add coffee, chili purée, honey, tomatoes and reserved beef. Bring to a simmer, cover and slow cook 2 and 2 1/2 hours until very tender.
- Shred meat and return to sauce; let cool and skim fat. Reheat beef over low heat while you prepare the pickled onions.
- Combine the lime juice with honey or sugar, salt and coriander. Toss with onions, season with pepper. Let stand 1 hour.
- Serve meat with bread or tortillas.