Rachael Rays Salami Scramble Food

CHICKEN PATTY PARM WITH SALAMI SALAD

Steps:

• Preheat oven to 500 degrees F with rack at center. Line a baking sheet with parchment paper.
• Gather your ingredients.
• For the patties: Place chicken in large mixing bowl, season with salt and pepper and combine. Make a well in center of the meat and fill with breadcrumbs. Moisten them with milk, add egg and cheese. Peel garlic and grate into bowl. Finely chop parsley and add to bowl. Add fennel, nutmeg and chili flakes, then drizzle in about 3 tablespoons EVOO. Combine meat mixture then score with hand, form 4 large thin patties and arrange on the parchment. Place in oven and roast 12 minutes, remove.
• For the sauce: Meanwhile, heat EVOO, 2 turns of the pan, and butter in a deep skillet or a sauce pot over medium to medium-high heat. Peel and finely chop or grate the onion and let it soften a bit while you peel and chop or thinly slice the garlic. Add garlic to onion, stir a minute. Add paste then vermouth or wine and bring to a bubble. Add tomatoes to sauce and season with chili and oregano. Reduce heat and simmer to thicken a bit.
• To serve: Top the chicken patties with marinara sauce covering all the way to edges. Top the sauce with mozzarella and Parm and place the patties back in oven to brown the cheese.
• Top the patties with basil, parsley and Parm and serve with salami salad.
• Gather your ingredients.
• For the dressing, combine granulated garlic and onion, oregano, parsley, sugar and crushed pepper in a Mason jar or plastic container. Add vinegar, Dijon, 6 tablespoons EVOO, salt and pepper; shake to combine.
• Chop the lettuce and add to a bowl. Halve the salami then slice into 1/4-inch strips and separate as you add to salad. Quarter and core the fennel and thinly slice. Thinly slice the onion. Add the fennel and onion to salad along with cherry pepper rings and drop peppers. Toss with dressing to serve.

SAUSAGE SCRAMBLES AND CHEESE

Steps:

• Preheat a nonstick skillet over medium high heat. Add extra-virgin olive oil or vegetable oil, 1 turn of the pan, add sausage and brown and crumble the meat, 5 or 6 minutes. Remove the sausage from the pan and drain off some of the fat. Return pan to heat and reduce the temperature to medium low.
• Whisk together the eggs, half-and-half or milk, hot sauce, salt and pepper. Scramble the eggs until soft, then add cheese and continue to scramble another minute or so to finish cooking eggs and to begin to melt the cheese bits. Remove pan from heat and combine sausage and eggs. Garnish servings of the eggs with a few pieces of diced fresh tomato. Serve plates of sausage scrambles with pancakes, or for a simple supper, serve with toasted whole grain bread, buttered and drizzled with honey.

BROCCOLI RABE AND SALAMI PASTA

Steps:

• Bring 2 inches water in a deep skillet to a boil for broccoli rabe and 1 large pot of water to a boil for pasta. Salt the water liberally.
• Simmer the broccoli rabe in water 10 to 12 minutes, then drain. Return the skillet to medium heat with 1/4 cup extra-virgin olive oil. Add garlic and red pepper to the oil and gently cook a couple of minutes, add broccoli rabe and cook 5 minutes more.
• While the broccoli rabe cooks, drop the rigatoni into the boiling water and cook until al dente. Just before draining reserve 1 cup starchy liquid.
• Combine the ricotta, Parmesan, salami and black pepper, to taste, in a pasta bowl. Add the starchy liquid and stir. Add the broccoli rabe and pasta and toss 2 minutes to coat and combine.

RACHAEL RAY'S SALAMI SCRAMBLE

Steps:

• Heat a medium nonstick skillet over medium heat.
• Add olive oil and salami.
• Cook until salami renders some fat and starts to turn a deep burgundy color, about 2 minutes.
• Add garlic and stir 30 seconds.
• Add scallions or onion and cook 1 to 2 more minutes.
• Add tomato and cook another minute.
• In a large fry pan over medium heat, scramble eggs and cheese until eggs are not quite done.
• Add salt and a generous amount of pepper.
• Add salami mixture to eggs and cheese and scramble together until eggs are done.
• Garnish with parsley or basil if desired.

HERB AND EGG SCRAMBLE WITH GARLIC TOAST AND SLICED TOMATO

Steps:

• Whisk eggs with cheese and chives and season with salt and pepper and a few drops hot sauce. Preheat a large nonstick skillet over medium heat. Add butter or extra-virgin olive oil to the pan. Heat butter or oil, then add eggs. Add the optional addition, if desired, at this point. Scramble to desired consistency and serve with a sliced plum tomato per person, seasoned with salt and pepper, alongside the eggs. Pass garlic toast at table: rub hot toast with cracked garlic, then butter as usual.