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Rachael Ray Recipes

Spring Shepherd's Pie
|Rachael Ray
Ingredients 2 1/2-3 pounds Idaho potatoes (about 4 large), peeled and cut into chunks 1 tablespoon extra virgin olive oil (EVOO) 2 pounds boneless, skinless chicken breast, cut into small dice Salt and ground black pepper 1 cup store-bought shredded carrots, roughly chopped 1/2 box frozen peas (10 ounces) (about 1 cup) 7-8 scallions, thinly sliced 6 sprigs of tarragon, leaves removed and chopped 2 tablespoons butter 2 tablespoons flour 1/2 cup white wine 1 1/2 cups chicken stock 1 tablespoon Dijon mustard 1 5-ounce package soft garlic and herb... Read more...
Chicken Caesar Salad Stuffed Garlic Bread
|Rachael Ray
Bread bowls aren't just for soup anymore! Rach combines Ceasar salad and garlic bread into one delicious sandwich. Read more...
Chicken Caprese
|Rachael Ray
This is one of Rachael's variations on chicken cutlets; this easy recipe will become a regular on your dinner recipe rotation. Read more...
Sweet 'n Spicy Grilled Chicken Breasts, Curry Rice Salad and Orange-Scented Cornbread
|Rachael Ray
Ingredients 1 box cornbread mix (8 1/2 ounces), such as Jiffy brand 1 navel orange 1 teaspoon coarse black pepper 1/4 cup honey Softened butter, to grease baking dish 1 box plain rice pilaf, such as Near East brand 1 tablespoon curry powder (a palmful) 1/4 teaspoon turmeric 1 tablespoon grill seasoning, such as McCormick brand Montreal Chicken Seasoning 1 tablespoon chili powder 1 tablespoon smoked sweet paprika 3 tablespoons dark brown sugar Olive oil cooking spray 4 boneless, skinless chicken breasts 2-3 scallions, whites and greens, chopped 1/2 cup... Read more...
Grilled Chipotle-Rubbed Chicken Legs with Cracked Corn and Scallion Polenta
|Rachael Ray
Barbecue with a southwest twist when you serve this chicken with Guacamole Boats! The polenta completes this delicious meal. Read more...
Spanish Chorizo & Chicken Chili
|Rachael Ray
Ingredients 2 jars piquillo peppers 1 tablespoon extra virgin olive oil (EVOO) 2 pounds ground chicken breast 3/4 pound chorizo, cut into medium dice 2 medium onions, chopped 5-6 garlic cloves, chopped or grated 2 rounded tablespoons (about 2 palmfuls) smoked paprika 1 tablespoon cumin (about a palmful) Salt and freshly ground black pepper 1/4 cup sherry or 1/2 cup dry Spanish wine such as Rioja 1/4 cup hot sauce 2 cups vegetable juice, such as V8 brand 3 cups chicken stock Grated Manchego cheese Tortilla chips 1/4 cup parsley,... Read more...
Braised Chicken Drumsticks with Glazed Pears
|Rachael Ray
The meat will fall right off the bone in this creative recipe for chicken. This looks and tastes like it belongs in a fancy restaurant – you'll impress your guests with this dish. Read more...
Chicken Paillard
|Rachael Ray
Light yet filling, this dish looks as good on the plate as it tastes. Read more...
Pretzel-Crusted Chicken Breasts with Cheddar Mustard Sauce
Pretzel-Crusted Chicken Breasts with Cheddar Mustard Sauce Recipe
|Rachael Ray
Rachael serves this dish with her Crunchy Veggie Salad with Sweet Honey Dressing. Read more...
Blackened Chicken Pizza with Yellow Tomato Salsa
|Rachael Ray
A healthier twist on pizza, and the flavor is even better! This pizza can also be cut into smaller pieces for a creative, colorful appetizer. Read more...
Chicken Greek-a-Tikka Salad with Parsley-Feta Pesto
|Rachael Ray
Flavorful and easy, this is a fast yet elegant meal that everyone will think you spent hours preparing. Much of the prep work can be done ahead of time, so this is a great dish to serve when having company over. Double the pesto recipe or freeze leftover for use later with other meats or fish! Read more...
Grilled Chicken and Smashed Broccoli and Potatoes with Gouda Gravy
|Rachael Ray
This menu is based on the back-in-the-day idea of a good, square meal: meat, vegetable and starch. The flavors have all gotten an update, though! Read more...