RACHAEL RAY OVEN BACON RECIPES

Steps:

• Place rack at center oven and preheat to 350˚F.In a small pot over medium heat, simmer the dried mushrooms and the stock to reconstitute the mushrooms and flavor the stock.In a large Dutch oven with a lid, heat 3 tablespoons oil, 3 turns of the pan. Add 4 pieces of chicken at a time, patted dry and seasoned with salt and pepper. Brown chicken skin-side down, then turn, browning each batch about 8 minutes. Remove and drain off excess fat, leaving an even layer about equal to the original layer but now it will be a mix of chicken fat and olive oil. Add the pancetta and stir 2 minutes, then add the carrot, celery, onion, leek, garlic, chili paste or chilies, herb bundle and bay, cook to soften 8 minutes more, add in juniper and then tomato paste, stir a minute, add wine, add tomatoes and break them up, add passata and the mushrooms and stock, stir to combine, then nest the chicken carefully into the pot, bring to a boil, cover and place in oven for 1 hour.Bring a large pot of water to a boil for pasta the last 10-15 minutes of the chicken’s roasting time.When the chicken comes out, transfer the meat to a platter and cover with a little foil. Remove the herb bundle and bay from the sauce and keep at a simmer, whisking to thicken and combine.Salt boiling water and cook pasta 1-2 minutes shy of package directions, reserving a cup of the cooking water just before draining. Combine pasta with half the sauce, cooking water, about 1 cup of cheese, adding more sauce to liking.Serve chicken topped with a bit more sauce alongside pasta with a sprinkle of parsley, and pass more cheese at table.

Steps:

• Preheat oven to 450°F
• Line a large baking sheet with foil, then parchment
• Halve the spaghetti squash across, trimming the top vine and shaving the bottom a bit
• Scoop out the seeds
• The squash strings grow sideways so the "spaghetti" effect will appear longer when it roasts this way
• Halving the squash lengthwise, however, is more impressive on a dinner platter as the surface area is double the size; the squash is equally delicious, of course, just shorter stands of "spaghetti" in appearance
• Spray the squash lightly with olive oil, season with salt and pepper and roast about 40 to 45 minutes, cut-side down
• Listicle: Rachael Ray Garbage Bowl Heat EVOO, about ½ cup, over low and swirl garlic in the oil with chili paste or flakes, 2 minutes or so
• Remove from heat
• Shred squash with a fork and toss with one-fourth of the garlic oil, 2 tablespoons of the parsley and ¼ cup grated parm in each squash
• Top with shredded mozzarella and bake 3 to 5 minutes to bubble and brown the mozz
• Top with thyme and serve half a squash per person