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Rachael Ray Recipes

Quick Tangine-Style Chicken
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Cubed tender cuts of lamb or diced eggplant or tofu may be substituted for the chicken in this dish. Read more...
Thai Chicken Wraps with Spicy Peanut Sauce
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For variety, serve with Marc Antony's Scampi Wraps. Crunchy, not smooth, peanut butter is the base for Thai peanut sauce, used to give an exotic flavor to chicken or pep up a salad dressing. –RR Read more...
Grilled Eggplant Panini with Cambozola Blue Cheese, Prosciutto and Arugula
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Serve with Sausage, Peppers and Onions Stoup. Read more...
Sliced Grilled Portobello Mushroom Sorta-Caesar Salads
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Serve with Tipsy-Triple Chocolate Shakes and Strawberries. Read more...
Chicken Satay Salad Sammies
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Serve with Sweet Sesame Five-Spice Popcorn. Read more...
Grilled Eggplant alla Norma Subs
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You can shrink the bread down and increase the number of uses for this recipe. For example, you can use the grilled eggplant and tomato sub filling to top toast rounds for a fun any-night appetizer or a party snack. Chop the eggplant as small as the tomatoes for this use. Read more...
Grilled Halibut with Fennel, Red Onions and Oregano
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This dish is fast and healthy and combines a Sicilian favorite combo of Rachael's: oranges, red onions and oregano. Fennel is a winter favorite, but in most markets it is available year round and in Rachael's family they used it as a digestive during big meals throughout the year. Read more...
Cobb Salad: Double the Meat and Hold the Lettuce!
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From Rachael: "A Cobb Salad is usually a big mound of lettuce topped with strips of chopped chicken, bacon, avocado, tomatoes, hardboiled egg and blue cheese. I love it, but I've noticed that once I mix it up and start eating, my fork is busy fishing around the lettuce trying to catch all the chicken and bacon. So, I decided to hold the lettuce. I did add some watercress, but that's for its great peppery flavor!" Read more...
Grilled Jumbo Shrimp and Pickled "Gazpacho" Roll-ups
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This dish, served chilled, is light, fast and delicious and works well for a meal or for entertaining. If you are not familiar with giardiniera, this is a great dish to try it with – it is fabulous with the shrimp. Read more...
Crab Stuffed Portobellos and Citrus-Mustard Dressed Greens
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This dish is a sure crowd pleaser that will impress your guests with its presentation. But the taste is what they'll be talking about – you'll have trouble deciding which part you love more, the delicious crab filling or the flavorful dressing! Be sure to use real lump crabmeat. Read more...
Rosemary Grilled Chicken Thighs and Wild Mushroom Sauce
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Ingredients 1 1/2 pounds boneless, skinless chicken thighs Extra-virgin olive oil, for drizzling Coarse salt and black pepper 3 stems fresh rosemary, leaves stripped and chopped 1 cup chicken or vegetable stock 1-ounce dried porcini mushrooms 2 tablespoons extra-virgin olive oil 1/8 pound, 4 slices, pancetta, chopped, available at your deli counter or 3 slices bacon, chopped 2 cloves garlic, crushed 1 large shallot, chopped 2 portobello mushroom caps, halved and thinly sliced Coarse salt and freshly ground black pepper 1 tablespoon all-purpose flour 1 cup dry red wine Preparation... Read more...
Grilled Chicken Thighs Cacciatore with Super Smashed Garlic Potatoes
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Turn simple chicken thighs into a special meal with this recipe. The marinade is fantastic, and can be used for a variety of meats and vegetables. Starchy potatoes, like Idaho or Russet, are my choice when making baked or mashed potatoes because they turn out light and fluffy, while low-starch potatoes like red or new potatoes hold their shape when roasted or tossed in potato salad. –RR Read more...