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Rachael Ray Recipes

John's Citrus Fish, Savoy Cabbage and Couscous with Peas and Chives
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Here's a special recipe from John Cusimano and Rachael. Read more...
Chicken Fajita Tortilla Soup
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This soup packs all the bold flavors of fajitas, but in a cozy, bowl-friendly format. Sautéed chicken tenders with coriander, thyme, onions, bell peppers, and jalapenos build the flavor base, while fire-roasted tomatoes and chicken stock create a rich, savory broth. The real magic happens when the soup is poured over crushed tortilla chips—bringing that satisfying crunch—and topped with melted cheese, zesty avocado, fresh scallions, and cilantro. It’s the perfect way to enjoy all the fajita flavors in a bowl. Serve with John's Foamy Grapefruit Margarita Cocktail. Read more...
Turkey Cutlets with Corn, Sage and Prosciutto Stuffing
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Serve with Peppers and Parmesan Cheese, Green Beans and Stewed Tomatoes and Butternut Squash with Thyme and Parmesan. Read more...
Babganoush-Hummus Pasta
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Whole wheat pasta adds a wonderful, nutty flavor to this vegetarian dish. Serve with "For-Pitas-Sake" Salad. Read more...
Chili con Carne
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Double the recipe and make Chili con Queso Mac 'n Cheese and Mexican Chili Lasagna from the leftovers. Yum-o! Read more...
Boo's Smoky Chicken Patties on Buttered Toast
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Serve with Butternut Squash Mac and Cheese and Vanilla Ice Cream with Chunky Peanut Butter Sauce and Ginger Snaps.Since every animal's needs are different, check with your vet to see if this recipe is good for your pet.Visit this link for  More pet recipes Read more...
Veggie Scrambles with Pesto
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I always keep frozen peas on hand so I can add a bright and yummy flavor to eggs, soups, and entrees at the last minute. –RR To make a complete meal, serve with Bread "Gnocchi" with Tomato and Basil and an Ice Cream Latte for a sweet treat. Read more...
Green Tortilla Chili
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Who says chili has to be red?! You'll love this delicious new take on classic chili. Read more...
Ratatouille Grilled Panini
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Ingredients 3/4 cup extra virgin olive oil(EVOO) 2 large cloves garlic, crushed 1 eggplant, peeled lengthwise in 2 places to make stripes and sliced lengthwise 1/2 inch thick 1 zucchini, sliced lengthwise 1/2 inch thick Salt and pepper Herbes de Provence 2 bell peppers, quartered lengthwise 1 loaf ciabatta bread, split horizontally 8 slices Swiss or fontina cheese 2 cups arugula leaves 1/3 cup store-bought olive tapenade Preparation Heat a grill or grill pan over medium heat. In a small saucepan, combine the EVOO and garlic and heat on the... Read more...
Italian Grilled Cheese
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Serve with Mini Meatball Minestra with Provolone. Read more...
French White Burgundy Chicken and Egg Noodles
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Serve with Peach Melba Sauté and Ice Cream. Read more...
Beef and Chicken Fajita Burgers: Have One of Each!
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Serve with Bacon and Black Bean Smash. Read more...