by Marisa McClellan in Family, Recipes, April 20th, 2013
by Maria Russo in Family, Recipes, April 18th, 2013
Like so many American households, we eat a lot of chicken in my little family of two. And, of course, like so many of our fellow poultry eaters, we often fall into a rut and end up making the same four or five recipes over and over again.
Recently, after working our way through another round of the same old roast chicken, I started doing a little searching in the hopes of injecting some fresh inspiration into our routine. I bookmarked recipes for stews, pan-roasted birds and new-to-me marinades.
Because I know her dishes to be pretty darn reliable in the taste department, I started out by trying Rachael Ray’s recipe for Spring Chicken With Carrots and Peas. You begin by browning the chicken in a little olive oil and then turning down the heat so the chicken cooks through.
Once it’s done, you pull the chicken out of the pot and add chopped shallots. Once they’ve cooked and picked up all those gorgeous bits of golden chicken from the bottom of the pan, you add some white wine, carrots and peas. Finally, the chicken is nestled back into the pot. You can serve it immediately, or you can let the chicken stew a bit longer and pick up some of the flavors from the pot.
Before you start cooking, read these tips
by Maria Russo in Family, Recipes, April 13th, 2013
When it comes to stocking the cookie jar, chocolate chippers and frosted sugar cut-outs are go-to favorites, but just like those indulgent treats, peanut butter cookies are also timeless standbys that both kids and grownups enjoy. Soft and chewy, most peanut butter cookies require just minutes in the oven, so they’re ideal bites for last-minute entertaining or when you simply need to satisfy a sudden sweet-tooth craving. Check out Food Network’s top-five recipes for easy-to-make peanut butter cookies below to find a mix of classic and dressed-up desserts alike, then tell FN Dish: What’s your favorite kind of cookie?
5. Peanut Butter-Chocolate Chip-Bacon Cookies — Food Network Magazine takes peanut butter cookie dough to the next level by incorporating honey-roasted peanuts and a pinch of chipotle powder, plus crumbled crispy bacon and rendered bacon drippings to create the ultimate sweet and savory bites.
4. Paula’s Peanut Butter Cookies — For an extra-special touch of decadence, add a Hershey’s Kiss to each cookie just after they’re removed from the oven. Try to work quickly so the chocolates can gently mold to the center while they cookies are still hot.
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by Maria Russo in Family, Recipes, April 6th, 2013
Are family dinners a struggle in your home — you all but begging your little ones to eat something other than packaged pizza, chicken nuggets, and macaroni and cheese while your kids stare back at you, adamantly refusing even a taste of something more wholesome? If so, know that you could be in for more manageable suppers simply by letting them eat the meals they want but opting for homemade versions of them, instead of relying on store-bought varieties. While it’s indeed best to attempt to patiently introduce children to diverse groups of food, that approach may prove unrealistic in many homes. In those cases, embracing kid-friendly foods in from-scratch recipes for pizza, chicken nuggets, and mac and cheese may make for happier times at the dinner table. Your kids will be pleased because they’ll think they’re enjoying their favorite meals, and you’ll feel better knowing they’re eating wholesome, home-cooked food. Check out Food Network’s top takes on classic kid-approved picks like pizza, chicken nuggets, and macaroni and cheese below to find must-try meals that will satisfy even the pickiest eaters in your home.
Just like traditional pizza, Jeff Mauro’s Pepperoni Pizza Pockets (pictured above) boast creamy mozzarella cheese, pepperoni and a crunchy crust, but they’re formed into easy-to-eat pouches instead of an open-faced pie. The secret to Jeff’s recipe is starting with prepared pizza dough; having one on hand makes meal prep a cinch and ensures that these golden-brown beauties can be ready to eat in less than an hour. Serve each pocket with a side of Jeff’s sweet tomato-basil sauce, and let your kids indulge in this eat-with-your-hands meal with deliciously simple dunking.
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by Jennifer Perillo in Family, Recipes, April 5th, 2013
On hectic weeknights when it seems like there’s just no time to cook, few things are more welcome than ready-to-go meals that require little-to-no prep time. Occasionally that may mean takeout or delivery dinners, but it certainly doesn’t need to, especially when you have a fully stocked freezer on which to rely. Whether you find yourself with extra food after a party or a lazy weekend of making big-batch soups or casseroles, commit to building up your freezer supply by saving the leftovers for those nights when you can’t get to the grocery store or be bothered to make supper from scratch.
The secret to increasing your freezer supply is knowing how to freeze food safely and properly for best-tasting results later. No matter what it is you want to freeze, be sure to let it come to room temperature after it’s cooked and before you add it to the frigid-cold freezer; doing so will help avoid spoiled food and the overwarming of anything surrounding it.
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by Allison Milam in Family, Recipes, April 3rd, 2013
I love perfectly cooked hard-boiled eggs. They need nothing more than a sprinkle of salt and make for a quick, protein-filled breakfast or snack. I’m guessing right about now we’re all trying to decide how to use up those eggs leftover from Easter celebrations, too — let’s face it, you’ve probably got at least a dozen in the fridge!
When life gives you too many hard-boiled eggs, it’s time to crack open some recipes for using them all up. Today I’m sharing one from my new cookbook, Homemade with Love: Simple Scratch Cooking from In Jennie’s Kitchen. It’s my take on the perfect tuna salad, and it has an extra tasty twist — a few sprigs of fresh mint. The mint brightens all the flavors and offers a refreshing burst with every bite that reminds me of a Vietnamese banh mi, which is where the inspiration to tuck a few leaves into my sandwich came from in the first place.
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by Maria Russo in Family, Holidays, March 30th, 2013
Think about it — your oven has done a lot for you this season. It’s seen pies and casseroles, pot roasts and big birds. It’s gotten you through holidays and frosty nights. Let’s not even mention all the cookies and cakes. But soon enough, you’ll be trading your boots for shorts and your oven for the grill. It’s just how the cycle goes.
This week, as you get your hands on some of that fresh spring produce, keep that faithful oven of yours in mind. It roasts veggie after veggie to sheer perfection, making certain your sides are simply sensational.
When asparagus meets the oven, it doesn’t need much else. Food Network Magazine’s pristine Roasted Asparagus calls upon nothing more than toasted pine nuts and lemon to accentuate its earthy flavors. Ina Garten’s Parmesan Roasted Asparagus, on the other hand, is luxurious and the perfect mate to a sumptuous steak.
Though Roasted Carrots may scream fall, this recipe by Food Network Magazine uses lemon, red onion, cilantro and spices to inject a seasonal flair. Add a dose of green for Roasted Carrots and Peas, ensuring that the vibrancy of the season shines through. Here’s a good tip: It’s a good idea to parboil hard veggies like carrots so the finished product comes down without a crunch.
Get more roasted side dish recipes from friends and family
by Jill Novatt in Family, Recipes, March 28th, 2013
It’s Easter morning, your kids have just finished opening their baskets and guests should be arriving for brunch in a few hours. What comes next is the mad holiday dash that inevitably involves tidying the house, setting the table and quickly prepping, cooking and serving a meal, all while attempting to enjoy the morning with your family. Sounds like Easter Sunday at your home, right?
This year, instead of settling for a hectic holiday, look to already made dishes to pull off a stress-free celebration. The secret to easy entertaining is doing as much of the prep work as possible before the day of the event so you can enjoy the party like a guest and not as a frenzied host. That means tonight is when to begin preparations for tomorrow’s brunch. Before you go to sleep, put together a few ready-to-go classics, then look forward to waking up to only the very last steps of cooking to complete. Check out Food Network’s favorite brunch standbys below to find crowd-pleasing recipes from Alton, Paula and Giada that can be made well in advance of tomorrow’s meal.
A deliciously gooey treat that kids and kids at heart will enjoy, Alton’s Overnight Cinnamon Rolls (pictured above) are a top-rated treat bursting with indulgent sweetness. After making a soft, moist dough from scratch, he wraps it around a center of buttery cinnamon sugar, then slices it into a dozen plump rolls. Let them chill in the refrigerator overnight, then bake them in the morning before finishing them with a thick spread of rich cream cheese icing. Watch this video to see Alton make them.
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by Maria Russo in Family, Holidays, March 23rd, 2013
Here in Food Network Kitchens, we love simple, classic recipes. We are also paid to think about food all day. So we’ve taken classic foods and drinks and reimagined them in three, four or five different ways. No standard recipes here, just the occasional technique and pictures. Think of them as picture recipes.
Cookie cakes are a great way to celebrate without having to spend hours making a cake and icing. They are easy, fun and delicious. All you need is store-bought cookie dough and a few ingredients.
First, start with the classic version: Using the entire package of store-bought cookie dough, press it into a roughly 10 to 12 inch-diameter circle on a parchment-lined sheet pan. Bake according to package directions. It may take slightly longer than package time, depending on your oven.
Get four new ideas to add new life to the classic:
by FN Dish Editor in Community, Family, March 17th, 2013
Easter’s coming a bit earlier than usual this year, and given the stress of meal planning and shopping for basket trinkets, it’s no wonder that you may not have had time — or even simply remembered — to carve out moments and enjoy the holiday with your kids. This weekend, spend some time with your little ones coloring eggs, decorating the house with all things chicks and bunnies or baking sweet treats to celebrate the holiday. We’ve rounded up a few of Food Network’s favorite Easter desserts, like cakes in the shape of almost-too-cute-to-eat bunnies and larger-than-life Peeps, plus springtime cupcakes and cookies, to help you make the most of your time in the kitchen. Read on below for some of our top recipes, then tell us in the comments what you’re baking for Easter.
Food Network Kitchens’ top-rated Easter Bunny Cake (pictured above) may look like an all-day adventure to prepare, but it actually takes just one hour to complete. The key to this recipe is starting with pre-baked cakes (pick up a few store-bought boxed mixes to make the process a cinch) and being patient when it comes to shaping them. Check out this step-by-step guide to learn how to best slice and arrange the cakes into an eventual bunny, then let your kids decorate it with fluffy frosting, shredded coconut for the look of fur and candy to add a nose, eyes and whiskers. Even if your cake looks more like a misshapen snowball than Peter Cottontail, it will surely be deliciously sweet in the end.
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This week’s Most Popular Pin of the Week, Giada’s Shortcut Pot Pies, is a great way to incorporate broccoli or other veggies into your family’s meals. Kids will also appreciate the manageable two-bite size of these cheesy broccoli-and-chicken-stuffed pot pies, and you’ll be relieved that they’re a cinch to prepare thanks to store-bought crust.
For more everyday recipe inspiration, visit Food Network’s Let’s Cook: Recipe of the Day board on Pinterest.
Get the recipe: Mini Chicken and Broccoli Pot Pies