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Rachael Ray Recipes

BBQ Chicken Sloppy Joes with Pickled Slaw Salad
|Rachael Ray
Rachael says, “I made this when Wayne Brady came by the show. He was so funny I could not speak! I do not think one person heard the recipe, so here it is, written down. He loved the Joes. Maybe we should call ‘em Sloppy Waynes. Nah. He dresses too spiffy for that name to stick!” Read more...
Puttanesca Green Beans with Grilled Swordfish and Oregano
|Rachael Ray
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com. Read more...
BBQ Brisket Reuben Sandwiches
|Rachael Ray
These sandwiches use half of the brisket that was slow-cooked for dinner on Cook Day. Read more...
BBQ Chicken Burgers with Slaw
|Rachael Ray
A lighter burger meal with a great topping! Try making the slaw ahead of time and refrigerate overnight for extra flavor. For a picnic or larger meal, serve with Mac and Jack Salad. Read more...
Ultimate BBQ Burger with Chipotle Ranch Sauce
|Rachael Ray
The spice blend of this burger gives the meat the sweet-smoky flavor of BBQ, while the chipotle ranch sauce heats things up and then cools things off. This one will be a summertime hit at your next backyard barbecue. Try it on the Fourth of July for some real fireworks! Serve with Not Potato Salad or Red, White and Blue Slaw Salad (or both!), which are great with any burger! –RR Read more...
BBQ Chicken 1-Pot Pie
|Rachael Ray
Corn muffins form a tasty top crust on this BBQ Chicken 1-Pot Pie. Read more...
Jerk Chicken
|Rachael Ray
John grilled a Jerk Chicken, which we had been marinating for 2 days. He used pimento wood chips that are specifically for jerk chicken (the wood is from the same tree we get allspice from). I served three salads with the jerk chicken: Spicy Sweet Rice Salad with Carrots & Oranges, Shaved Radish & Golden Beet Salad, and Watermelon Salad with Chiles & Sweet Peppers. Read more...
Grilled Veal Chops with Raw Sauce
|Rachael Ray
This is a great summer meal, yet still flavorful and hearty. The raw sauce is delicious with a variety of meats – it's especially good when made with fresh, ripe summer tomatoes. The reason I let grilled meat “rest” after I cook it is to give all the luscious juiciness a chance to move back where it belongs: distributed throughout the meat, not running all over the platter! –RR Read more...
Tex-Mex BBQ Turkey Tamale Pie
|Rachael Ray
Creamy cheesy polenta tops a mixture of turkey and veggies sautéed and simmered in a barbecue sauce. Read more...
Grilled Eggplant Panini with Cambozola Blue Cheese, Prosciutto and Arugula
|Rachael Ray
Serve with Sausage, Peppers and Onions Stoup. Read more...
Sliced Grilled Portobello Mushroom Sorta-Caesar Salads
|Rachael Ray
Serve with Tipsy-Triple Chocolate Shakes and Strawberries. 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...