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Pigs in a blanket are classic finger foods, but when you're craving a full meal, Rachael delivers with her Pigs in a Poncho. This decadent dish combines hot dogs, refried beans, cheese, and salsa for a deliciously satisfying twist. Meanwhile, John mixes two classic cocktails to create the Negron-aria, a refreshing tequila-based drink served over ice with a bright orange wedge.

Rachael Ray's Meals in Minutes

Pigs in a Poncho

Rachael shares two irresistible snackable suppers for fans of pigs in a blanket that will have everyone coming back for more. She begins with her Everything Piggy, featuring mustard, scallion cream cheese, and a generous sprinkle of everything seasoning. Next, she turns up the heat with a popper-style version loaded with jalapeño, bacon, cheese, and taco sauce.

Two Little Piggies

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Rachael creates the ultimate movie night meal with her buttermilk-battered, deep-fried popcorn chicken paired with stove-popped dill-cheddar popcorn. Meanwhile, John mixes a refreshing and citrusy Yuzu Lychee Vodka Collins.

Popcorn Chicken with Dill-Cheddar Popcorn

Rachael brings the flavor outdoors with a showstopping dinner that starts with her signature deviled egg Caesar salad. Then it's on to rich and spicy deviled egg sliders, followed by sizzling shrimp and Portuguese chouriço skewers hot off the grill. To top it all off, John shakes up a color-changing margarita that's as fun as it is refreshing.

Sliders, Skewers & Summer Sips

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Rachael shows how to make traditional Ukrainian cod with spicy tomato sauce served over egg noodles. Meanwhile, John prepares a Fresh Pickle Martini made with freshly muddled cucumber.

Ukrainian Cod with Spicy Tomato Sauce and Egg Noodles

Rachael serves up a surprising spin on pasta, starring sweet, tangy strawberries macerated in rich balsamic and tossed with sautéed shallots, cheese, and perfectly cooked noodles. To keep the berry vibes going, John blends a Roman Holiday cocktail.

Have Yourself a Berry-Licious Dinner

From her kitchen in Upstate New York, Rachael recreates an unforgettable Tuscan-inspired burger. Served on a fluffy kaiser roll with fresh tomatoes, this hearty pork burger is topped with melted mozzarella and provolone, layered with roasted zucchini, eggplant, and peppers, and served alongside scooped fries with a rich balsamic ketchup for dipping.

Pork Burgers with Veggies and Mozzarella

When Rachael's Upstate New York home leaves her short on takeout options, she turns to her favorite solution: MYOTO, or Make Your Own Takeout. This time, she's cooking up a vibrant Thai Chicken and Basil stir-fry loaded with vegetables and Thai chilies, served over jasmine rice. To complete the meal, John mixes a Thai Collins, his fresh twist on the classic Tom Collins made with gin, muddled peppers, basil, and more.

Make Your Own Takeout: Thai Chicken and Basil

Rachael shows how to make a hearty Migas Frittata packed with eggs, chorizo, and cheese, served alongside her homemade salsa and fresh pico de gallo. While it cooks, John shakes up an adult fountain drink made with coffee liqueur and vodka.

Mighty Migas Frittata

Rachael shows how to bring the flavors of your favorite Indian restaurant to your kitchen with her easy and flavorful Green Tikka Masala, served alongside naan and basmati rice. To complement the meal, John crafts a refreshing Raspberry Mule.

MYOTO: Make Your Own Takeout Indian Food

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.

Beet Risotto

Rachael puts a fresh spin on the classic Tuscan cacciatore by making flavorful baked chicken meatballs paired with creamy ricotta mashed potatoes. This comforting, hearty meal comes together quickly and delivers a big flavor.

Who Ya Calling Meatball?

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S5 E8 | Pork Burgers with Veggies and Mozzarella