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This weekend Food Network is packed with shows to get you cooking all kinds of meals, including potlucks, party foods and easy dinners. On Saturday morning, Ree is cooking up a potluck meal to bring to church. Later, Trisha is getting ready for a living room campout with her niece and nephews. Then, on The Kitchen, the hosts show their easy dinner recipes, plus Scott Conant stops in to make polenta.
On Sunday, Rachael’s got three easy meals from one grocery bag. Afterward, Guy’s cooking up grilled halibut. And Jeff’s smoking up his kitchen with tri-tip sandwiches. Stay tuned for an Italian-themed party that Ina’s planning for a friend.
In the evening, watch a special night of Chopped where the chefs face cooking pizzas in all three rounds. Then it’s a new episode of Cutthroat Kitchen where one chef must cook crepes in a crooked pan.
It’s the day before Potluck Sunday at church, and while the family’s busy on the ranch, Ree’s busy cooking up fabulous make-ahead food. There’s her favorite Potluck Meatballs, an incredible Layered Salad that looks as good as it tastes and delicious Blackberry Cheesecake Squares.
Trisha’s niece and nephews are in town, and they’re setting up a living room campout to enjoy a cozy rainy night indoors. After making her niece, Ashley’s, famously delicious banana bread, nephew Kyle helps Trisha make saucy trout, Spanish rice and grilled zucchini for a camp-friendly meal, followed by a family sing-along.
This week The Kitchen is all about easy fixes. Marcela makes chicken empanadas with store-bought pizza dough. Katie’s making frittata using leftover potatoes, deli ham, peas and pesto, and Geoffrey will satisfy your sweet tooth with a decadent dark chocolate pudding. Plus, Chef Scott Conant demonstrates his easy and delicious polenta.
Rachael Ray shows you how a quick and smart trip to the supermarket for a single bag of groceries is all you need to put together three mouthwatering meals. Today’s three-pack of suppers starts with a Paprika Flank Steak with Watercress and Blue Cheese. Next, it’s Chicken in a Sack, and dish three is Tex-Mex Tomato Soup and Grilled Cheese — a spicy new twist on a comforting classic.
Guy Fieri has a hankering for a sandwich and chips. He’s grilling a halibut sandwich — marinated fish fillets on bakery-fresh ciabatta rolls with a good smear of smoky chorizo mayo. And for the chips, Guy’s making plantain chips that are super crunchy and seasoned with a sweet-smoky spice mix. Guy’s also got a Lentil Avocado Salad with dried cranberries, dressed in balsamic vinaigrette.
Jeff’s smoking up the kitchen today, starting with smoked tri-tip beef smothered with smoky and whipped cauliflower, then a Salmon Loxwich with smoked sea salt cream cheese and caramelized onions. Finally, there’s a Split Pea and Smoked Ham Soup with toasted crostini for dipping.
Ina is hosting a surprise dinner party with an Italian theme for a friend. She’s sharing her dinner party know-how and strategies, from menu planning and shortcuts to setting the scene with the help of a florist. Recipes include Parmesan crisps, Rossinis, white bean and arugula salad, balsamic roasted beef, Parmesan fennel gratin and, for dessert, limoncello and ice cream.
The chefs learn that they will be expected to make a pizza-perfect meal. In the first round, one of the competitors only loosely interprets the theme: How will the judges react? Then some unusual toppings must make their way onto the entree pizzas. And the finalists must make pizza for dessert using candied mushrooms and salted caramel sauce.
One chef has his or her arms full when forced to do all of the shopping for ingredients without the use of a basket. Then someone needs to think fast when starting their huevos rancheros over from scratch. And one chef attempts not to get bent out of shape even though the crepe pan is.