Baked Eggs on Cheesy Caramelized Onions

http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipes/dinner-for-10-dollars-or-less-recipes/Baked-Eggs-on-Cheesy-Caramelized-Onions

I made this last night for family dinner at my parents. Everyone loved it! We served it with a sde of bacon. :)

FYI - this serves 4 ...maybe 5. Don't let the 8 eggs fool ya! Also these eggs are really BAKED. If you like your eggs baked all the way through - follow the recipe. If you would like the eggs a little more runny - maybe cut the cooking time down to 15 min and then broil still 1-2 minutes.

Ingredients:
2 tablespoons vegetable oil
3 large leeks (about 2 pounds)—dark green stalks discarded, halved lengthwise and cut crosswise 1/2 inch thick
1 1/2 pounds onion, chopped
Salt and pepper
4 slices country white bread, crusts discarded, toasted
3 ounces swiss cheese, shredded
8 eggs


Directions:
1.Preheat the oven to 350°. Grease a 3-quart oval baking dish. In a large, heavy pot or dutch oven, heat the oil over medium heat. Add the leeks, onions and 1/2 teaspoon salt, cover and cook, stirring occasionally, for 10 minutes. Increase the heat to medium-high, uncover and cook, stirring frequently, until the vegetables are softened and browned, about 8 minutes; season with salt and pepper.

2.Line the bottom of the prepared baking dish with the toast and sprinkle with half of the cheese. Top with the onion mixture. Using the back of a spoon, make 8 deep wells in the onion mixture. Working 1 at a time, crack the eggs into a small bowl and pour them into the wells. Top with the remaining cheese; season with pepper.

3.Bake until the egg whites are set but still jiggly, about 20 minutes. Transfer the pan to the broiler and cook until the eggs are just set, 1 to 2 minutes.

Bucatini Pasta with Bacon, Tomato and Green Onion

http://www.rachaelrayshow.com/food/recipes/bucatini-bacon-cherry-tomato-and-spring-onion-sauce/

Ok so I didn't have Bucatini pasta....or spring vidalia onions....or white wine. :) But I substituted with what I did have and it still turned out pretty good! The bacon makes it a richer dish than I was originally thinking. A couple tips and what I did different:

• I used Leeks instead of spring vidalia onions. IF you don't normally cook with leeks (well, then...you should start) - they grow in the soil so they are normally very dirty. Best was to clean them is to cut them up first, put them in a bowl fill of cold water and do a good swish/wash that way. All the dirt and crud will sink to the bottom.
• Don't smash all the tomatoes - maybe do half and half. I loved having some soft tomatoes still whole that I could "pop" in my mouth. yum.
• Personally it was a bit salty for me. Just a heads up.
• Serve this dish with a nice, cold, crisp Caesar salad. It's a heavier dish - so something clean and refreshing goes well with it.
• If you don't have Bucatini pasta, serve any thicker pasta with it. I used linguine.
• I substituted the real pepper with some pepper flakes and the white wine with some veggie stock I had on hand.

Ingredients
Salt
1 pound bucatini
EVOO – Extra Virgin Olive Oil for drizzling, plus a tablespoon
8 slices smoky bacon, chopped
3-4 spring Vidalia onions with a few inches of green tops intact, very thinly sliced or 2 leeks, halved lengthwise, thinly sliced then washed and dried
4 cloves garlic, grated or finely chopped
1 red chili pepper, seeded and finely chopped or 1 jalapeno or red Fresno pepper, seeded and finely chopped
2 pints ripe cherry tomatoes (or grape tomatoes)

1/2 cup dry white wine
Black pepper

1/4 cup flat-leaf parsley, a couple of handfuls, chopped
A handful of basil leaves, torn or shredded
A generous handful of grated pecorino, plus some to pass at table
Yields: Serves 4

Preparation
Heat a large pot of water to a boil for bucatini, season water with salt then cook pasta to al dente.
In a deep skillet or Dutch oven with tight fitting lid heat a drizzle of EVOO over medium-high heat, add bacon and cook to crisp, remove with slotted spoon and reserve on a paper towel covered plate. Drain off some fat if pan has more than a couple of tablespoons of drippings. Add spring sliced Vidalia onions or leeks, garlic and hot pepper and sauté 2-3 minutes then add tomatoes and stir to combine, cover pan. Shake pan occasionally and cook until tomatoes begin to burst, 6-8 minutes. Uncover pot and mash up tomatoes with wooden spoon, add wine and stir a 1-2 minutes. Season the sauce with some salt and black pepper to taste, then reduce the heat to low.

When pasta is ready, add a ladle of starchy water to sauce along with parsley, bacon and bucatini, toss 1-2 minutes with an extra tablespoon EVOO. Turn off heat and toss in basil and cheese, serve immediately

Italian Roast Chicken with Orange and Oregano

http://www.rachaelrayshow.com/food/recipes/italian-roast-chicken-orange-and-oregano/

This was on the RR show today and it just looks SO yummy. This picture didn't do the dish on TV justice. Hopefully, whenever I make this, it'll taste as good as it looks!

Ingredients
8 pieces of bone-in, skin-on chicken, your choice of cuts
Salt
4 heads of garlic
EVOO – Extra Virgin Olive Oil, for liberal drizzling
Black pepper
4 navel or blood oranges
6 fresh bay leaves
3 medium red onions, peeled, root-end in tact and cut into wedges
1 teaspoon crushed red pepper flakes, 1/3 palmful
3 to 4 stems fresh oregano leaves, a couple of tablespoons, finely chopped
1 cup dry white wine, just eyeball the amount
1/4 cup good quality orange blossom honey
Crusty bread, to pass at table

Yields: Serves 4

Preparation
Wash and dry chicken and season with salt, then refrigerate for a few hours or overnight.
Preheat oven to 425˚F.

Cut ends off the garlic heads and dress with a little EVOO, salt and pepper. Wrap in foil and place in oven, roast 45 minutes until golden and soft.


Meanwhile, in a roasting pan or large casserole, toss 2 sliced or wedge-cut oranges with red onions, bay leaves and a liberal drizzle of EVOO – enough to thinly coat the oranges, bay leaves, and onions (a couple of tablespoons). Season with salt and pepper and scoot the oranges and onions off to the sides of the pan.

Arrange chicken in pan and rub with EVOO to coat the skin. Season chicken with black and red pepper then scatter the oregano over the chicken, onions and oranges. Add wine to the pan, along with the juice of 2 oranges. Drizzle honey around the pan and place in the oven. Toast 45 minutes or until juices run clear.

Serve chicken with oranges and onions, and with pan juices spooned over top and a whole head of roasted garlic along side. Pop cloves away from skins as you eat your chicken or spread on crusty bread.