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Rachael Ray Recipes

Wild Mushroom Quesadillas with Warm Black Bean Salsa
|Rachael Ray
For a complete meal, serve with Southwestern Stuffed Peppers and Fresh Strawberry Marg-alrightas. Read more...
Sloppy Buffalo Joes
|Rachael Ray
Serve with Mashed Potato Skins. Read more...
Chicken Fajita Tortilla Soup
|Rachael Ray
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...
Caramelized Onion Gnocchi with Escarole Salad
|Rachael Ray
This one tastes like a pizza I love that is made with thinly sliced potatoes, caramelized onions, Taleggio cheese and truffle oil. It is rich and totally delish! Here, I simply toss gnocchi with caramelized onions and grated cheese – feel free to dice up ripe Taleggio or mix in a little creamy robiola as well if your market carries it. Top with a drizzle of truffle oil, which you can find in many large markets in very small bottles for fairly reasonable prices. Keep the truffle oil cool and... Read more...
Spanikopita Burgers
|Rachael Ray
Ingredients 1 tablespoon extra virgin olive oil (EVOO), plus some for drizzling 1 tablespoon unsalted butter 1 small red onion, 1/2 chopped and 1/2 thinly sliced 3 medium cloves garlic, 2 chopped and 1 crushed One box frozen spinach (10 ounces), thawed 2 teaspoons dried oregano, lightly crushed in your palm (1/3 palmful) 1 1/3 pounds ground chicken breast or ground turkey breast 1/4 pound crumbled feta cheese 1 tablespoon grill seasoning, such as McCormick brand Montreal Steak Seasoning by (a palmful) 1/4 English (seedless) cucumber, thinly sliced, plus one... Read more...
Fried Polenta Discs with Mascarpone Cheese
|Rachael Ray
Serve this flavorful polenta recipe with Cod with Fennel, Dill and Tomato. Read more...
Grilled Eggplant Panini with Cambozola Blue Cheese, Prosciutto and Arugula
|Rachael Ray
Serve with Sausage, Peppers and Onions Stoup. Read more...
Grilled Eggplant alla Norma Subs
|Rachael Ray
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...
Cobb Salad: Double the Meat and Hold the Lettuce!
|Rachael Ray
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 Chicken Thighs Cacciatore with Super Smashed Garlic Potatoes
|Rachael Ray
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...
Grilled Chicken Cobb Salad
|Rachael Ray
Serving the Cobb Salad this way makes sure that everyone gets the good stuff! The dressing is simple, yet tasty. Read more...
Chicken Cacciatore Subs
|Rachael Ray
These subs are perfect for movie night or for watching the Big Game. They'll quickly become a family favorite. Read more...