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Rachael Ray Recipes

Smoky Chipotle and Cheddar Mac
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Serve with Chili-Garlic Roasted Broccoli and Tomato and Red Onion Salad with Lime-Cilantro Dressing. Read more...
The Ultimate Ham & Cheese Sandwich
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Ingredients 3 tablespoons butter, divided 2 tablespoons flour 1 cup milk 1 tablespoon Dijon mustard A few grates fresh nutmeg Salt and freshly ground black pepper 8 slices white bread 12-16 slices deli ham 8 slices Swiss cheese 2 eggs 1 tablespoon raspberry jam 2 tablespoons white vinegar- 1/4-1/3 cup extra virgin olive oil (EVOO) 4-5 cups mixed salad greens Preparation Place a medium-size pot over medium heat and melt 2 tablespoons butter. Sprinkle the flour over the melted butter and cook for about 1 minute. Slowly whisk the milk... Read more...
Lemon Poppy Chicken with Sweet Pea and Mint Couscous
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This is a really tasty quick meal that you can easily prepare in under thirty minutes. The poppy seeds look like little polka dots. Yum-o! Read more...
Elsa's Poulet Sauce
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Get the rest of Rachael's Essential Thanksgiving Recipes here. Read more...
Campfire Hash
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Ingredients 2 tablespoons vegetable or canola oil 1 pound fully cooked, smoked kielbasa, thinly sliced 1 large onion, chopped 2 garlic cloves, finely chopped or grated 1 jalapeño pepper, seeded and finely chopped 3 large Idaho potatoes, peeled and cubed Salt and ground black pepper 1 box frozen corn (10 ounces), defrosted 4 eggs Preparation Place a large, cast iron skillet over medium-high heat with 2 turns of the pan of oil, about 2 tablespoons. Add the kielbasa to the pan and cook until golden brown, 6-7 minutes. Remove the... Read more...
Spring Stuffed Chicken
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Ingredients 3 tablespoons extra virgin olive oil (EVOO) 5 sprigs thyme, leaves stripped and chopped 1 lemon, juiced and zested 1/4 cup parsley (about a handful), chopped 4 chicken breasts (about 6 ounces each), butterflied and pounded to 1/4-inch thick 4 slices proscuitto cotto or any good quality ham, such as rosemary ham 4 slices fontina cheese (about 4 ounces) Salt and freshly ground black pepper 1/2 cup dry white wine 1 large bunch of asparagus Preparation Place a large, tall-sided skillet with 1-2 inches of water over high heat... Read more...
Green Caponata with Sweet Creamy Polenta
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Substitute vegetable stock for the chicken stock in this recipe for a completely vegetarian meal! The slivered almonds on top add a flavorful crunch. Read more...
Chicken and Cream of Mushroom over Egg Noodles
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This is a tried and true combination of chicken and cream of mushroom, Rachael-style. Read more...
Split Dog Foot-Longs
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Serve with Oil and Vinegar Slaw and Doctored-Up Baked Beans alongside. Read more...
Mighty Migas
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I love Austin, Texas home of the best migas – eggs and tortillas. Here’s what I make when I get homesick for the coolest city in a great state, Texas. –RR Read more...
Honey-Beer Glazed Chicken
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Ingredients 2 tablespoons extra virgin olive oil (EVOO) 4 boneless, skinless chicken breasts Salt and ground black pepper 1 cup light beer, such as lager 3-4 tablespoons honey 2 tablespoons chopped thyme leaves Preparation Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Season the chicken breasts with salt and pepper, and sear until golden brown, 3-4 minutes per side. When the second side has seared, add the beer, honey and thyme to the skillet and bring up to a bubble.... Read more...
Chinese Orange Barbecue Cashew Chicken
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Ingredients 2 tablespoons canola or vegetable oil 1 1/2 pounds boneless, skinless chicken breasts or thighs, chopped into bite-size pieces Salt and ground black pepper 1 red bell pepper, seeded and thinly sliced 1 onion, chopped 2-3 cloves garlic, finely chopped or grated 1 1-inch piece ginger, peeled and grated 1 tablespoon hot sauce 2 tablespoons tamari 1/4 cup hoisin sauce 1/4 cup orange marmalade 1/2 cup chicken stock 1/2 cup regular or honey-roasted cashews 3 scallions, thinly sliced on a bias Preparation Place a large skillet over medium-high heat... Read more...