All Posts In Recipes

Weeknight Chili — Meatless Monday

by in Recipes, December 16th, 2013

Weeknight Two-Bean ChiliWhile some dishes — like meatballs and burgers — struggle to keep their identities when you take away the meat, chilis, soups and stews hold up well without it. Chili is naturally beefy and rich. Most chilis, meatless or not, are traditionally made with beans, and in the case of vegetarian cooking, it’s that hefty protein that adds hearty substance to the meat-free dish.

Food Network Kitchens relies on kidney and black beans to be the base of this recipe for Weeknight Two-Bean Chili (pictured above), a fuss-free dinner that’s ready to eat in 30 quick minutes. Laced with jalapeno, onions and crushed tomatoes, this one-pan chili is given an added boost of flavor from bold chili powder and a pinch of Chinese five-spice, which Food Network Kitchens say “is a nice spice surprise.” If you don’t like kidney or black beans, just substitute two of your favorite varieties. Serve the chili atop rice to round out the meal, and sprinkle with cheddar cheese for a decadent finish.

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Chocolate Truffles — The Weekender

by in Holidays, Recipes, December 13th, 2013

Chocolate Truffles - The WeekenderNearly every year, I make at least half a dozen varieties of holiday cookies to share with friends, neighbors and relatives. I have a few standbys (sugar, gingerbread, chocolate crinkles) and a few wild card slots (this year, they are thumbprints, almond flour shortbread, and oat cookies with cranberries and pistachios).

In addition to those cookies, I also try to include one extra sweet in my holiday treat assortment. In the past I’ve made oven-roasted caramel corn, easy fudge with sweetened condensed milk and crunchy pepita toffee.

This year as I was scanning recipe websites, looking for that extra something sweet to put in my treat packages, I spotted Ina Garten’s recipe for Chocolate Truffles.

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Best 5 Christmas Appetizers

by in Holidays, Recipes, December 11th, 2013

Baked BrieSimilar to Thanksgiving, the Christmas supper is often a rich, hearty meal complete with beef, turkey, lamb or ham, among other sides and salads — not to mention dessert — which is why party starters tend to be simple and light fare. But while you don’t want your guests to fill up on appetizers, it’s best to offer a few pre-dinner munchies to satisfy their cravings when they walk in the door and to hold them over until the main dish is ready. Quick-fix snacks like dips and mini meatballs are go-to picks, as is crostini or cheese and crackers, since they don’t require forks and knives, and guests can grab them as they mingle. This holiday, stick with Food Network’s top-five appetizers below to ensure casual, stress-free get-togethers that let crowd-pleasing recipes shine.

5. French Onion Dip — The secret to Guy’s top-rated recipe is cooking the onions slowly over a low temperature so they have time to become sweet, soft and caramelized, which will add to the overall depth of flavor in his sour cream-based dip. Click the play button on the video after the jump to watch Guy make it.

4. Crostini with Thyme-Roasted Tomatoes — For an elegant appetizer presentation that’s deceptively simple to achieve, Chopped host Ted Allen slow-roasts slices of tomatoes until they’re tender, then features them atop garlic-rubbed toast.

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From the Sidelines to a Starring Role: Swiss Chard Makes a Main Dish

by in Recipes, Shows, December 10th, 2013

Swiss Chard LasagnaChopped Dinner ChallengeThe Chopped Dinner Challenge is a series of recipes showing you how easy it is to cook like a winning Chopped competitor. Every week, FN Dish will showcase a recipe created by Food Network Kitchens that uses at least one of the Chopped basket ingredients, plus basic grocery goods and simple staples. Consider it your very own Chopped challenge. Just take this frequent tip from the judges: Don’t forget to season!

For this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchens chose to feature the basket ingredient Swiss chard, which most people think of as a boring green relegated to side dishes. But that’s not the way Chopped competitors think! The key is making the basket ingredient shine and this recipe for Swiss Chard Lasagna does just that. It’s also a really creative way to get kids — or even adults — to eat their greens. Your family will be surprised by the wonderful flavors and cheesiness of this lasagna, and they won’t even miss the meat.

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Tofu-Stuffed Acorn Squash — Meatless Monday

by in Recipes, December 9th, 2013

Tofu-Stuffed Acorn SquashThough squash often plays a starring role on Thanksgiving dinner tables — from soups and salads to mashes and mac and cheese — this family-friendly vegetable is a staple all winter long. Just like butternut and spaghetti squash, acorn squash is endlessly versatile: Feature it as a simple side to round out the meal, or let acorn squash take center stage on your dinner table as the main dish. The key to turning acorn squash — or any vegetable — into an entree is beefing it up a bit with hearty protein, like meat, tofu or eggs, plus complementary ingredients to add extra flavor.

In its recipe for Tofu-Stuffed Acorn Squash (pictured above), Food Network Magazine puts a spin on classic stuffed peppers by using squash as the vessel of choice and tofu instead of ground meat as the filling. Since tofu can be plain on its own, it’s important to cook it with bold ingredients so it adopts those tastes and becomes full-flavored. Here Food Network Magazine sautes tofu with olive oil, garlic and onions, then adds juicy cherry tomatoes and baby spinach to create a fresh mixture. Parmesan cheese and lemon juice add balancing richness and a refreshing flavor to the combination, which is served inside a tender roasted acorn squash with a simple pita-spinach salad on the side.

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Hot and Sticky Noodle Bowls — The Weekender

by in Recipes, December 6th, 2013

Hot and Sticky Noodle Bowls - The WeekenderWe are now officially in the time of year known as “the holiday season.” You can tell it has arrived by the uptick in events on your social calendar and ever-present cookies and treats in the office break room.

During these last few weeks of the calendar year, it can be increasingly hard to do things like get to the gym regularly and ensure that you’re having healthy, homemade dinners. I can’t help you with the gym issue, but I do have a suggestion as to how to get a meal on the table in the midst of the weeknight holiday rush.

Steal a couple of hours on Sunday and prep a couple make-ahead meals. If all you have to do on Tuesday is boil some water and reheat some vegetables, you’re far more likely to resist the siren call of takeout.

One of my favorite make-ahead meals is the Hot and Sticky Noodle Bowls from Rachael Ray’s show Week in a Day. You season and cook some chicken and vegetables, then cool them and stash them in the fridge. When you’re ready to eat, just cook some spaghetti noodles, reheat the chicken mix and toss it all together. Truly, it’s easier than ordering pizza and should become part of your Weekender routine.

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Best 5 Hot Cocoa Recipes

by in Drinks, Recipes, December 4th, 2013

Hot CocoaNo matter how chilly and snowy it may get this winter, there will be no better way to warm up than with a comforting cup of creamy hot cocoa. This seasonal favorite is a timeless childhood treat, but that doesn’t mean grownups can’t indulge as well. Whether you stick with a classic recipe for rich hot chocolate, opt for a generous topping of marshmallows or prefer to add extra flavors, like spices, peppermint or liqueurs, making this sweet treat is simple and, perhaps best of all, fast. Check out Food Network’s top-five recipes for hot cocoa below from some of your favorite chefs, like Alton, Giada and Sandra, to find their traditional and classic versions of this tried-and-true drink.

5. Raspberry Hot Chocolate — For a taste of adults-only decadence, add a splash of raspberry liqueur to the piping-hot chocolate cream just before serving, and finish with candied ginger for a sweet, spicy contrast.

4. White Hot Chocolate with Marshmallow Stirrers — Instead of simply topping her warm white chocolate-almond milk mixture with a few mini marshmallows, Giada dunks large marshmallows in chocolate, attaches them to the ends of lollipop sticks and gently stirs them into her drink.

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Winter Grilling and Using a Leftover Condiment for Twice the Rewards

by in Recipes, Shows, December 2nd, 2013

Cocktail Sauce ChickenChopped Dinner ChallengeThe Chopped Dinner Challenge is a series of recipes showing you how easy it is to cook like a winning Chopped competitor. Every week, FN Dish will showcase a recipe created by Food Network Kitchens that uses at least one of the Chopped basket ingredients, plus basic grocery goods and simple staples. Consider it your very own Chopped challenge. Just take this frequent tip from the judges: Don’t forget to season!

On this week’s special holiday episode of Chopped, the celebrity competitors found rosca de reyes (three kings cake), Wagyu rib-eye steaks, broccoli and cocktail sauce in their mystery baskets. Unfortunately not all of them did the best job of incorporating the cocktail sauce into their dishes. But for this Chopped Dinner Challenge, the cocktail sauce gets its starring role, serving as a barbecue sauce for chicken. This recipe for Grilled Chicken Legs with Cocktail Barbeque Sauce is a great excuse to do some grilling in winter, whether it’s in the comfort of the kitchen or outdoors, weather permitting. It’s also a great use for cocktail sauce leftover from a holiday party. Your family will appreciate a taste of summer in the middle of the cold winter with this meal for dinner.

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Sesame and Peanut Noodles — Meatless Monday

by in Recipes, December 2nd, 2013

Sesame and Peanut NoodlesNow four days post-Thanksgiving, it’s likely that the last leftovers from Turkey Day are gone from your refrigerator and you’ve nearly had your fill of all things mashed, roasted, creamed and gravied. But whether lingering relatives are still staying over or you’re back to cooking for just your immediate family, the question of tonight’s dinner remains, and for this Meatless Monday, something simple and speedy is in order.

Instead of reaching for the nearest takeout menu, try Melissa d’Arabian’s Sesame and Peanut Noodles (pictured above), a top-rated dish that can be on the table in only 20 quick minutes. The secret to this recipe is the sweet and salty balance of flavors in the peanut dressing, featuring a combination of peanut butter, honey and soy sauce, plus a few drops of Sriracha for subtle heat (if you’re cooking for little ones, just scale back on the amount to reduce the level of spiciness). What results is a thick, creamy sauce that coats the pasta and pairs well with the crunchiness of fresh peppers and cabbage. For added texture, finish the dish with chopped peanuts and sesame seeds before serving.

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Best 5 Recipes for Thanksgiving Leftovers

by in Holidays, Recipes, November 29th, 2013

Open Faced Hot Turkey Sammys with Sausage Stuffing and Gravy, Smashed Potatoes with Bacon, Warm Apple Cranberry SauceEven though Thanksgiving has come and gone, the feast continues to give as you find ways to grant the leftovers a second life in made-over dishes all weekend long. Turkey soup and sandwiches are timeless choices, but there are indeed ways to dress them up this year, plus other ideas for making the most out of the side dishes as well. Sunny recommends frying the stuffing into eat-with-your-hands bites, while Rachael creates a casserole out of the meat and mushrooms. Check out Food Network’s top-five recipes for Thanksgiving leftovers below to find the how-tos for making these next-day favorites and more.

5. Second-Day Fried Stuffing Bites with Cranberry Sauce Pesto — It doesn’t matter whether you’ve made stuffing with sourdough, cornbread or another bread variety on Thanksgiving; put what’s left to work in Sunny’s two-bite beauties pictured above. They’re crispy on the outside with a tender center of stuffing, and they’re best served with a pestolike mixture of tangy-sweet cranberry sauce and crunchy walnuts.

4. Turkey, Mushroom and Corn Mexican Casserole — Not only does Rachael’s cheesy, comforting casserole feature leftover turkey, but it also incorporates some of the miscellaneous items — like chicken stock, cream, mushrooms and onions — that you have in your refrigerator after the holiday.

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