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Rachael shows how fun and easy it can be to make a homemade poke bowl, a popular Hawaiian dish featuring diced raw fish tossed in sauce and served over rice, which happens to be a favorite of her sister Maria. To complement the meal, John mixes a Maria Tai, a white rum-based twist on the classic Mai Tai, served over ice.

Rachael Ray's Meals in Minutes

Poke Party and Rice Bowls

Rachael makes a classic shepherd's pie with browned ground beef and sauteed vegetables, elevated by her rich mashed potato topping made from hand-milled potatoes blended with sour cream, onion, and cheddar cheese.

Skillet Shepherd's Pie with the Works

Rachael spices up Taco Tuesday with two flavorful recipes inspired by Korean cuisine. She starts with Sesame-Sriracha Chicken Tostadas bursting with bold, marinated flavors. Then she whips up beef tacos sauteed in a special sauce and served on smoky charred tortillas. Both dishes are perfectly paired with a tangy side of kimchi.

Taco Tuesday Twist

Rachael brings the party to her upstate kitchen with a fun and festive spread. She serves crispy fried jumbo shrimp stuffed with jalapeño cream cheese and wrapped in bacon. Alongside, there's spicy deviled popcorn, and John mixes up Lagaritas, a refreshing cocktail that combines cold beer with a classic margarita.

Fried Shrimp Poppers and Deviled Popcorn

Rachael seasons chicken cutlets, coats them in a creamy sour cream sauce, cheese and breadcrumbs and then bakes them; she follows with a tray of green beans, potatoes and tomatoes tossed with herbs and roasted.

Tray Bake Dinner

Rachael shows how to make a restaurant-quality flank steak cooked in a skillet, topped with spinach sauce and served alongside roasted vegetables and a side salad.

Steak Out

A taste of Italy with a meal starting with decadent deviled eggs stuffed with nduja, a spicy Calabrian salami spread; she prepares lemon pepper pasta served alongside sauteed chicken cutlets, leeks and cheese; Green Lantern cocktail with chartreuse.

Lemon Pepper Pasta with Chicken and Nduja Deviled Eggs

Rachael builds the ultimate buffalo chicken club with baked bacon, thick smoked blue cheese dressing and toasted white bread with lettuce and tomato; John serves "John Daly" cocktails, vodka versions of the Arnold Palmer, made with rooibos red tea.

BLT Buffalo Chicken Clubs

Rachel shows how to make a homemade burger with housemade barbecue sauce, American cheese, crispy bacon and a pinto-bean dip, skipping the drive-thru.

BBQ Burgers With Bean Dip Sauce

MYOTO is a phrase that Rachel came up with years ago; it's short for make your own takeout; Rachel's intention behind it is to encourage people to recreate restaurant meals in their own kitchens; she brings this idea to life with a Thai green curry.

Thai Green Curry MYOTO

Rachael cooks up a comforting, smoky turkey chili that's perfect served in a bowl or wrapped in a taco shell; she complements the dish with zesty poblano green rice, fresh pico de gallo and a creamy guacamole to make a flavorful meal for her Upstate.

Smoky Turkey Chili and Tacos

Rachael puts an Italian spin on a classic french dip; marinating steak in bold Italian seasonings for a warm, comforting sandwich perfect for cooler days; John joins in with a nod to his roots.

Italian Dips

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Rachael demonstrates her creativity and flair from her personal home kitchen, cooking a complete meal in minutes from comfort food to sophisticated fare for entertaining.

S3 E25 | BLT Buffalo Chicken Clubs