All Posts In Recipes

Relax, It’s Just Quinoa

by in Recipes, January 27th, 2016

Quinoa (pronounced “KEEN-wah”), certainly the “it” girl of the whole-grain world for quite some time now, is actually a seed, but it’s treated and cooked like a whole grain. It’s mild and delicious, with a satisfying texture, and it takes beautifully to all kinds of seasonings. It’s got a crazy-high protein count (8 grams of protein per 1/2 cup of cooked quinoa), so it’s a boon to vegetarians and vegans; it contains a nice dose of fiber. Quinoa is also gluten-free. It’s quite popular these days, but actually it was a staple in the diet of the ancient Incas because it was able to grow in the high altitude of the Andes. It also cooks up much more quickly than most other whole grains, and any of us who have stood watching a pot of brown rice take its own sweet time to become tender will appreciate that. Read more

Why Sliders Are the Perfect Party Food

by in Entertaining, Recipes, January 27th, 2016

buffalo chicken slidersThe best move when hosting a party: Make food that guests can eat with their hands. When they’re mingling and/or seats are limited, juggling a plate filled with food and using a fork and knife can be awkward. You’ll want to serve something hand-held that they can polish off in a couple of bites. Sliders are the solution. And somewhere on our list of favorite recipes is a slider you should be making next Sunday (February 7) for the biggest game of the year.

Buffalo Chicken Sliders

Leave it to Jeff Mauro to prove that most things are just as good, if not better, in sandwich form. His take on Buffalo chicken has everything you love about the wings — hot-sauce glaze, blue cheese and ranch dressing — plus soft and fluffy bread, like Hawaiian or Parker House rolls.

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6 Ingenious Ways to Pair Peanut Butter and Banana

by in Recipes, January 26th, 2016

Peanut butter and banana: It’s a combination that some of us know and love, while others may turn up their noses at the mere thought of it. For those of you who have experienced the magic that takes place when sweet, ripe banana and salty-smooth peanut butter collide, get ready to add a few ideas to your recipe arsenal — beyond the basic PB&B on white bread. For the skeptics: Stay with us, as there’s some seriously comforting stuff ahead.

Grilled Banana S’mores (pictured at top)
Where have you been all our lives? This take on the traditional campfire treat features peanut butter and grilled banana slices in place of chocolate — because sometimes even a classic could use a remix. Once the bananas are soft and slightly charred, toast the marshmallows while the grill is still hot. Perfection.

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Slow-Cooker Lasagna with Spinach and Mushrooms — Meatless Monday

by in Recipes, January 25th, 2016

Spinach and Mushroom LasagnaWhile most lasagna recipes are relegated to weekend cooking, when you have the time to devote to a slow-simmering sauce and baked casserole, this showstopping how-to from Food Network Magazine is set to change that with the help of one key kitchen tool: the slow cooker.

Thanks to this trusty machine, you can simply assemble this Spinach and Mushroom Lasagna in the afternoon and then come back to a ready-to-eat dinner hours later. Just like a traditional lasagna, this hearty recipe comes together with plenty of decadent cheese — including a creamy ricotta-herb mixture studded with spinach and earthy mushrooms, as well as gooey mozzarella — but instead of being built in a baking pan, it’s layered right in the slow cooker. Bonus: There’s no need to make a tomato sauce from scratch. Pick up your favorite jar of marinara instead, and let it shine in this top-rated supper.

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It’s Never a Bad Time for Chili: 6 Warming Recipes

by in Recipes, January 24th, 2016

Pat's Famous Beef and Pork ChiliNo matter if you’re digging out from this weekend’s wintry wallop or simply looking for a cozy dish to transform your Sunday supper, chili is the answer to all of your must-get-warm-right-now needs. Not only is chili packed with hearty meat and beans, but it’s also simple to prepare: Just layer the ingredients in a pot and let it all simmer until the flavors become one savory meal. Check out Food Network’s best chili recipes, below, each an easy how-to sure to help you beat January’s blustery chill.

Pat’s Famous Beef and Pork Chili (pictured above)
Thanks to a base of apple-wood-smoked bacon and a spice blend featuring chili powders, ground cumin and smoked paprika, there’s no shortage of bold flavors in this top-rated recipe, made extra hefty by two kinds of ground meat: beef and pork.

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Stuffed: The Best Way to Transform Chicken Breasts

by in Recipes, Shows, January 23rd, 2016

Sunny's Ham and Cheese Stuffed Chicken BreastsJust last week The Kitchen introduced two all-new spins on easy-to-cook, economical chicken thighs, but today it’s all about that dark meat’s counterpart: the chicken breast. This go-to cut of meat is a familiar family favorite, but once you’ve run through your arsenal of recipes for baked, breaded and fried chicken breasts, you’ll likely be craving something new. That’s where these two new recipes come in. All it takes to transform the chicken breasts you know and love is to stuff them with some of your favorite flavors and ingredients. Check out how Geoffrey Zakarian and Sunny Anderson do it with their recipes below.

Chicken cordon bleu may sound like a fancy entree, but all there is to it is rolling up ham and Swiss inside lean chicken breasts. Follow Sunny’s recipe for Ham and Cheese Stuffed Chicken Breasts to learn how; this easy-to-make dinner can be on the table in just 25 minutes, and when you slice into it, the gooey Swiss will be oozing out of the crispy breaded chicken in the most-decadent way.

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What to Eat During the Snowstorm

by in Recipes, January 22nd, 2016

The East Coast is bracing for its first real winter storm of the year, and it looks to be a big one. Combat cabin fever and celebrate the snowfall with icy treats made with fresh snow. They’ll keep the kids (and kids-at-heart!) occupied, but when you’re truly cooped up and can’t get to the store to make dinner, we’ve got you covered there, too.

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Reinvent Pasta Night with These 9 Quick Recipes

by in Recipes, January 22nd, 2016

Chicken Fettuccine AlfredoOne of the many lessons I learned about food while living in Italy was simple: Pasta night does not have to mean spaghetti with red sauce. Think quick pan sauces with bacon or lemon juice, or cheesy baked pasta casseroles instead. These are nine simple, delicious ways to branch out in the world of pasta.

Chicken Fettuccine Alfredo (pictured above)
25 minutes and a handful of ingredients — that’s all it takes to put together this creamy, dreamy pasta.

Lemon Spaghetti
Want a twist on your basic spaghetti and red sauce? Try a light and airy version from Giada De Laurentiis, dripping in olive oil and fresh lemon juice and dusted with cheese.

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5 Downright Perfect Potato Dishes — Comfort Food Feast

by in Recipes, January 21st, 2016

Twice-Baked Potato CasserolePotatoes are the perfect comfort food. Though these super-satisfying root veggies might not lend much in the way of flavor, that’s actually the perk. They work as a blank canvas, becoming whatever you want them to be — the salty crisps, soul-soothing casseroles and mashed mainstays that your family can’t get enough of — with just a little bit of love.

Instead of filling individual potato skins for the twice-baked classic, load everything but the skins into a casserole dish fit for a crowd Ree Drummond’s Twice-Baked Potato Casserole (pictured above). Just like the original, the cheesy, bacon-laced side reaches new heights with two stints in the oven.

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8 Dishes Made Better with Buffalo Sauce

by in Recipes, January 21st, 2016

How is that the simple combination of hot sauce and butter, otherwise known as Buffalo sauce, can make everything seem right with the world? We know the beloved flavor best as the sticky-spicy coating on baked or fried chicken wings. But if you’ve been reserving Buffalo sauce for chicken and chicken alone, then you’ve barely scratched the comfort-food surface. Meatballs, pulled pork, macaroni and cheese, and even cauliflower are all suitable canvases for this brilliantly easy sauce. You can even customize the basic recipe by adding in barbecue sauce for a sweet, tangy note — or you can swap out the butter for lower-fat alternatives, like chicken broth, maple syrup and lime juice. Here are just a few ways that you can expand your Buffalo horizons.

Buffalo Drumsticks (pictured at top)
We had to include this one — it’s a classic for a reason. Remember to pop the drumsticks back in the oven for 10 to 15 minutes after tossing them in the Buffalo sauce. This locks in the flavor and ensures crisp, golden skin.

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