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Rachael Ray Recipes

Grilled Halibut with Fennel, Red Onions and Oregano
|Rachael Ray
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...
Grilled Jumbo Shrimp and Pickled "Gazpacho" Roll-ups
|Rachael Ray
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...
Rosemary Grilled Chicken Thighs and Wild Mushroom Sauce
|Rachael Ray
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
|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...
Pappa al Pomodoro with Grilled Eggplant
|Rachael Ray
Fresh tomato sauce topped with grilled eggplant and finished with grated ricotta salata is Rach's soup version of Pasta alla Norma. Delish! Read more...
Ratatouille Grilled Panini
|Rachael Ray
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
|Rachael Ray
Serve with Mini Meatball Minestra with Provolone. Read more...
Pumpkin Polenta with Grilled Vegetables and Sausage
|Rachael Ray
If pumpkin polenta doesn't remind you of autumn and Halloween, we don't know what will! This recipe tops polenta with grilled sausages and veggies, but you can get creative and substitute pork tenderloin or grilled chicken breasts instead of the Italian sausages. Enjoy! Read more...
Lemon Pepper Chicken Tenders
|Rachael Ray
This tasty appetizer is served on bamboo party skewers and is fast and easy to prepare. Tenders are thinner than a full breast, so you want the grill extra hot to get that fast-cooked, delicious flame-broiled flavor. –RR Read more...
Chunky Ginger-Mango Barbecue Sauce with Mixed Grill
|Rachael Ray
Serve with Green Tea Couscous. Read more...
Grilled Green Quesadillas with Brie and Herbs
|Rachael Ray
There are many consistencies to Brie cheese. A firmer variety is best for this recipe so that it doesn't ooze too much out of your wraps. –RR Read more...