Latest news with #RaniaHarris


CBS News
14 hours ago
- Entertainment
- CBS News
Ratatouille Pie recipe
Have you started harvesting vegetables from your backyard garden yet? Rania Harris has the perfect summer recipe to use them. She's showing Katie how to make Ratatouille Pie. Ratatouille Pie For the Crust: For the filling: Directions: Make the dough: In a large bowl, mix together flour, salt to combine. Mix in cubed butter with your hands, pinching and squeezing the butter cubes (or use a pastry blender or food processor) until the largest pieces are the size of lima beans. Drizzle in the water a little at a time, mixing until the dough starts to come together into a mass. You may not need all the water, or you may need to add more. When the dough is starting to hold together but is still somewhat crumbly, transfer it to a lightly floured surface and press and knead it together into a smooth ball. Flatten into disk, wrap in plastic wrap and chill for 1 hour. While the dough chills, heat the oven to 375 degrees. Combine the olive oil with the garlic, rosemary, thyme, sea salt and freshly ground black pepper to taste in a large glass measuring cup. On a rimmed baking sheet, toss together eggplant with enough of the herbed olive oil mixture to lightly coat. On a second rimmed baking sheet, toss together the cherry tomatoes, onion slices with just enough of the herbed olive oil mixture to lightly coat. On a third rimmed baking sheet, toss together zucchini with just enough of the herbed olive oil mixture to lightly coat. Place all the pans in the oven (or work in batches if they don't all fit at once) and roast until vegetables are browned, tossing every 10 minutes or so; about 25 minutes for onions and the tomatoes; 20 minutes for the zucchini, and 40 minutes for eggplant. Remove from oven and let cool. On a floured surface, roll out dough to a 12-inch circle, then transfer to a 9.5 inch deep dish pie pan. Crimp edges to make a decorative crust. Place in the freezer for an hour. Preheat oven to 375 degrees. Line dough with foil, fill with dried beans or rice and bake for 20 minutes. Remove foil carefully and continue baking until the dough is just baked through and barely turning golden on the edges, about 5 minutes longer. Transfer to a wire rack to cool. In a medium bowl, beat egg until well mixed, then fold in both cheeses, mayonnaise, a pinch of salt and pepper. Scrape all roasted vegetables into a large bowl, add basil, and toss well. Taste and season with more salt and pepper if needed. Spoon mixture into the baked pie shell, then top with cheese mixture. Arrange plum tomato slices on top, and scatter with olives. Bake until filling is lightly golden, about 30 minutes. Cool for at least 20 minutes before serving warm, or at room temperature. Serves: 6 to 8


CBS News
23-07-2025
- General
- CBS News
Raspberry Chipotle Shrimp Skewers recipe
This summer is a scorcher, and the last thing you want to do is heat up the kitchen. This week, Rania Harris has a recipe for chipotle shrimp skewers that are great for grilling. Raspberry Chipotle Shrimp Skewers Ingredients Directions: Soak 4-6 wooden skewers for at least 10 minutes in water to prevent burning. Skewer shrimp, allowing enough space for each piece to lay fully on the grill. Brush lightly with oil and sprinkle evenly with seasoning. In a separate bowl whisk together barbecue sauce, raspberry preserves and adobo sauce. Preheat a gas grill to about 400 - 450 degrees Place shrimp on grill for about 2-3 minutes per side until cooked through. Brush with barbecue sauce blend and let sit on grill for another minute or so on each side to heat through and caramelize. Remove from grill and serve with remaining barbecue sauce if desired. Serves: 4


CBS News
16-07-2025
- Entertainment
- CBS News
Vidalia Onion Dip recipe
Rania Harris and Katie are at the grill this week! They are making burgers and topping them with this delicious dip. Vidalia Onion Dip Ingredients Directions: Heat the oil with the butter and a large skillet. Add the garlic and about one generous cup of the onions and sauté them over medium high heat until soften, but do not brown. This should take about 3 to 5 minutes. Sprinkle with the sugar and thyme. Drizzle in the stock and the sherry and simmer until the liquid is reduced to 1 tablespoon, about two minutes. Remove from heat and allow to cool to room temperature. Combine the cream cheese and sour cream and a mixing bowl and whip together on high-speed until light and fluffy. Add the cooled onion mixture and stir to blend in on low speed. Stir in 1 tablespoon chives and the remaining raw chopped onion and seasoned to taste with salt as needed. Spoon into a serving bowl and top with add additional chives. This dip is a wonderful topping for hamburgers or on baked potatoes. It's a great spread for bagels topped with thinly sliced smoked salmon. I also love it served with really thick, crisp potato chips. Makes: 2 cups


CBS News
02-07-2025
- Entertainment
- CBS News
Mochaccino Brownies recipe
Rania Harris is back, and she's got a sweet treat for your holiday weekend - mochacino brownies! Brownie layer: 8 oz bittersweet chocolate - chopped ¾ cup unsalted butter - cut into pieces 2 tablespoons instant espresso powder dissolved in 1 tablespoon boiling water 1 ½ cups sugar 2 teaspoons vanilla 4 large eggs 1 cup all purpose flour ½ teaspoons salt 1 cup chopped walnuts Cream cheese frosting: 8 ounces softened cream cheese 6 tablespoons unsalted butter - softened 1 ½ cups powdered sugar 1 teaspoon each: Pure vanilla extract and cinnamon Glaze: 6 ounces bittersweet chocolate 2 tablespoons unsalted butter ½ cup heavy cream 1 ½ tablespoons instant espresso powder dissolved in one tablespoon water Directions Brownie layer: Melt the butter with the chocolate and the espresso mixture in a bowl over boiling water. Stir until mixture is smooth and remove the bowl from the heat and let cool to lukewarm - stir in the sugar and the vanilla. Stir in the eggs, one at a time, stirring well after each addition. Add the flour and salt and combine well. Stir in the walnuts and then pour the mixture into a greased 9 x 13-inch baking pan. Bake in a 350-degree oven for 20 - 25 minutes. Test for doneness and cool. For the frosting: Beat the cream cheese with the butter until the mixture is light and fluffy. Add the powdered sugar, vanilla, and cinnamon and beat well. Spread the frosting over the brownie layer and chill the brownies for one hour. For the glaze: Combine the chocolate with the butter, cream, and espresso mixture in a bowl over simmering water. Stir until smooth. Remove from heat and cool. Finally, glaze brownies and chill for three hours or more. Cut into 24 squares.


CBS News
25-06-2025
- Entertainment
- CBS News
Coleslaw with a Twist recipe
Rania Harris is closing out her summer party and picnic food series with a side dish. She's showing Katie a recipe for cole slaw. Coleslaw with a Twist (Photo Credit: KDKA) Ingredients 6 cups coleslaw mix ½ Vidalia onion - very thinly sliced 3 cups diced pineapple, cut into a small dice 2 jalapeno chiles, finely chopped (⅓ cup), ribs and seeds removed to decrease the heat ½ cup chopped fresh cilantro leaves ¼ cup chopped fresh mint leaves ¼ cup extra-virgin olive oil ⅓ cup freshly squeezed lime juice Sea salt and freshly ground pepper to taste Directions: In a large bowl, combine coleslaw mix, onion, pineapple, chiles, cilantro, and mint. Drizzle with oil and lime juice. Season with salt and pepper; toss to combine. Let stand 30 minutes. Toss again before serving Serves: 8