All Posts In Recipes

VOTE: Star vs. Chopped 4th of July Showdown

by in Recipes, Shows, June 30th, 2013

Star. vs. Chopped 4th of July ShowdownWe challenged two prestigious groups — Chopped judges and Food Network Star winners — to a summer recipe showdown. All season long, we’ll present head-to-head matchups of mouthwatering summer recipes from each team — from refreshing cocktails to fresh farmers’-market salads to the juiciest backyard burgers. By voting each week here on FN Dish or on our Fan Feed, you’ll determine the winning recipes.

At the end of the summer, the team that tallies up the most wins will celebrate with an all-star Labor Day party menu. Who will prevail as Summer Showdown champion — Star or Chopped?

To ring in the 4th of July, our dueling teams this week present a double showdown of celebratory eats and drinks. Jeff Mauro brings his Chicken Sliders to the party, facing off against Maneet Chauhan’s Chicken Dogs. Last season’s Star winner Justin Warner shakes up a purple-hued Dutch Timidity cocktail to go up against Marc Murphy’s Burnt Orange Negroni. Whose party bites and cocktails will you serve up at your holiday cookout this Thursday? Cast your votes below!

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Beyond Beef Burgers — Weekend Cookout

by in Recipes, June 29th, 2013

BBQ Chicken Burgers with SlawThis summer, Food Network’s Grilling Central is packed with recipes for the entire family’s taste buds, boasting the best in burgers, dogs, chicken and more all season long. But with so many recipes, where do you start? Each Friday, FN Dish is giving you a complete menu that is stress-free, and this weekend’s spread features nontraditional burgers made with chicken and seafood.

Traditional beef burgers are, of course, a summer classic, but when the old standby proves predictable and perhaps even boring, it’s time to look to other between-the-bun creations to dress your grilling menu. Swapping in ground chicken, turkey or pork instead of everyday beef delivers the same meaty bite you’re used to, but it also offers new tastes and textures. Seafood, too, works well in patty form, especially when you pair it with complementary toppings.

Food Network Magazine lets family-friendly fish shine in its Perfect Salmon Burgers, a top-rated dish made moist and flavorful, thanks to a binding mixture of mustard, mayonnaise, lemon juice and breadcrumbs. Serve these dressed-up fish sandwiches as you would a seafood dinner: with a topping of creamy tartar sauce for the most tried-and-true taste.

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Yogurt Marinated Grilled Chicken with Harissa — The Weekender

by in Recipes, June 28th, 2013

Yogurt Marinated Grilled Chicken with HarissaDry, flavorless chicken. It’s something that every backyard griller has faced at one point or another in his or her outdoor cooking career. Once it happens, even an easygoing home cook will start taking extreme measures to ensure that future grilled chicken stays moist.

Some swear by an overnight rest in a seasoned salt brine (much like what is recommended for Thanksgiving turkeys). Others choose to perch a whole chicken atop an open can of beer, thinking that the vapors help keep the bird tender. Truly, there are enough dry rubs, soy-based marinades and tangy sauces out there to fill a small stadium.

Thanks to Alex Guarnaschelli, however, and her recipe for Yogurt Marinated Grilled Chicken with Harissa, I’ve discovered that you don’t need any of that stuff. All it takes to make a gorgeously tender and burnished grilled chicken is a sturdy pair of kitchen shears, a little bit of yogurt, a few spices and some steady, indirect heat. She also includes a recipe for homemade harissa (a spicy sauce with roasted red peppers as its base) that makes this chicken positively dreamy. The whole thing is easy, nearly foolproof and just perfect for The Weekender.

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Best 5 Chicken Salad Recipes

by in Recipes, June 27th, 2013

Chicken SaladWhen you think of chicken salad, do you imagine a cool, creamy combination of shredded chicken with mayonnaise, or is a mixture of fresh greens with perhaps grilled, sliced boneless breasts more your style? Both variations are easy to make and endlessly versatile, as they can be prepared with almost any ingredients you happen to have on hand and can be customized to your tastes. Check out Food Network’s top-five chicken salads below to find a roundup of recipes from Sunny, Bobby, Ina and more Food Network chefs that features five-star inspiration for these two styles of simple salads.

5. Picnic Potato and Chicken Salad — Served on eat-with-your-hands lettuce cups, Sunny’s bacon-studded chicken salad features tender roasted potatoes, poached chicken and a creamy herb topping.

4. Chinese Chicken Salad with Red Chile Peanut Dressing — In only 20 quick minutes, Bobby tosses a salad of crisp cabbage, lettuce and colorful vegetables with a honey-laced mixture of peanut butter and soy sauce before topping the dish with shredded chicken and chopped peanuts.

Get the top three recipes

Portobello Parmesan — Meatless Monday

by in Recipes, June 24th, 2013

Portobello ParmesanWhen it comes to classic Parmesan casseroles — those cheesy beauties piled high with mozzarella and tomato sauce — chicken and its vegetarian cousin, eggplant, tend to steal the spotlight. That is, until now. Instead of relying on those familiar favorites, try making earthy portobello mushrooms the centerpiece of the dish. They’re every bit as easy to prepare as chicken and eggplant, and they pair well with marinara-style sauce; plus, they’re hefty and satisfying, so you won’t be hungry soon after eating.

Meaty and substantial, the Portobello Parmesan (pictured above) for Food Network Magazine is a top-rated recipe that puts portobello caps to work. After slicing them into thin rounds, coat them in a three-part dredging process: flour first, egg wash next and cheesy breadcrumbs last to offer crunchy texture. Deep-fry the mushrooms until they’re golden brown, then layer them with a garlic-basil tomato sauce and a duo of creamy mozzarella and Parmesan cheeses, and bake for just a few minutes. Whether you serve this family-friendly casserole with pasta or feature it on its own, this easy dinner is a go-to favorite.

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VOTE: Star vs. Chopped Summer Side Showdown

by in Recipes, Shows, June 23rd, 2013

Star vs. Chopped Summer Side ShowdownWe challenged two prestigious groups — Chopped judges and Food Network Star winners — to a summer recipe showdown. All season long, we’ll present head-to-head matchups of mouthwatering summer recipes from each team — from refreshing cocktails to fresh farmers’-market salads to the juiciest backyard burgers. By voting each week here on FN Dish or on our Fan Feed, you’ll determine the winning recipes.

At the end of the summer, the team that tallies up the most wins will celebrate with an all-star Labor Day party menu. Who will prevail as Summer Showdown champion — Star or Chopped?

This week, Chopped judge and Iron Chef Geoffrey Zakarian faces off against Star Season 5 winner Melissa d’Arabian in a battle of classic summer sides: coleslaw vs. potato salad. Whose will show up on your picnic table? Cast your votes below!

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Mayo-Free Side Salads — Weekend Cookout

by in Recipes, June 22nd, 2013

Roasted-Pepper Pasta SaladThis summer, Food Network’s Grilling Central is packed with recipes for the entire family’s taste buds, boasting the best in burgers, dogs, chicken and more all season long. But with so many recipes, where do you start? Each Friday, FN Dish is giving you a complete menu that is stress-free, and this weekend’s spread will be rounded out with sun-safe side dishes free of mayonnaise.

When temperatures spike and it becomes hot and humid outside, you may be tempted to turn your alfresco soiree into an indoor, air-conditioned bash for fear of unknowingly eating heat-spoiled dishes. But while you should always be sure to keep all food — whether it’s served outdoors or not — at appropriate warm and cold temperatures, you can decrease your risk of foodborne illness at outdoor cookouts by cutting one key ingredient from your side dish spread: mayonnaise. Mayo is made largely of egg yolks, and as they tend to spoil quickly, they’re especially prone to bacterial growth if left in the heat for hours at a time. Instead of trying to time your salad servings or shuttling the dishes between inside and outside, make mayonnaise-free recipes. Thanks to citrus-based dressings and simple vinaigrettes, these made-over sides are every bit as flavorful and satisfying as their creamy counterparts.

Ready to eat in just 30 quick minutes, Food Network Magazine‘s Roasted-Pepper Pasta Salad (pictured above) is a go-to potluck dish or simple side with which to entertain. This easy dish boasts crunchy almonds, sweet sauteed bell peppers and bite-size mozzarella balls mixed with short pasta and a lemon-olive oil topping. Finish the salad with a sprinkle of fragrant basil to add freshness and a burst of color.

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Beef and Bean Burritos — The Weekender

by in Recipes, June 21st, 2013

Beef and Bean BurritosBurritos were a staple food during the Southern California portion of my childhood. We made them at home, ordered them at restaurants and kept a few pre-made Trader Joe’s bean and cheese burritos in the freezer for quick lunches and after-school snacking.

Oddly, once we headed north to Portland, burritos fell out of the rotation (replaced, I imagine, by grilled salmon). Still, I’ve always had a soft spot for the burrito.

Recently, while plotting out the next couple weeks of meals, I realized I have a great deal of travel in store during the course of the summer. I’m the primary cook in my household, and while my husband is more than capable of managing his own meals, I like to leave a few homemade things in the freezer for him when I’m going to be away for more than two nights.

So far I have frozen several portions of vegetable-heavy turkey chili, made a couple homemade frozen pizzas and wrapped up half a dozen homemade burritos.

Before you start cooking, read these tips

Southwest Quesadilla With Cilantro-Lime Sour Cream — Meatless Monday

by in Recipes, June 17th, 2013

Southwest Quesadilla With Cilantro-Lime Sour CreamIf you’re new to vegetarian eating, the key to embracing meat-free recipes is knowing how to prepare a meatless dish that’s every bit as satisfying as one with meat. When you remove something like beef, pork or chicken from a recipe, it’s important to replace it with not just equally hearty ingredients so that you feel full after eating, but also with intense flavors and a mix of textures to keep the dish appealing. This will prevent you from getting bored with the same vegetarian standbys and allow you to experiment with new takes on classically meaty favorites.

In her 30-minute recipe for a Southwest Quesadilla With Cilantro-Lime Sour Cream (pictured above), Sunny Anderson replaces beefy proteins with hefty black beans, flavorful vegetables and bold spices. After sauteing onions and bell peppers until they’re sweet and tender, she adds fresh seasonal corn and pinches of red pepper flakes and cumin for subtle heat and smoky taste. Tossed with fragrant cilantro, this simple mixture becomes the base of the quesadilla filling, which is rounded out with spreads of refried black beans on the insides of the tortillas, plus a generous sprinkle of pepper Jack cheese. The secret to pulling off Sunny’s quesadilla is using 10-inch flour tortillas — those often reserved for burritos — so you can be sure the stuffing won’t escape when the quesadilla is flipped during cooking. Slice the quesadilla into eat-with-your-hands wedges, and serve each slice with creamy, cool sour cream laced with zesty lime juice and chopped cilantro.

Click the play button the video below to watch Sunny make her top-rated quesadilla.

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VOTE: Star vs. Chopped Summer Salad Showdown

by in Recipes, Shows, June 16th, 2013

Summer Salad ShowdownWe challenged two prestigious groups — Chopped judges and Food Network Star winners — to a summer recipe showdown. All season long, we’ll present head-to-head matchups of mouthwatering summer recipes from each team — from refreshing cocktails to fresh farmers’-market salads to the juiciest backyard burgers. By voting each week here on FN Dish or on our Fan Feed, you’ll determine the winning recipes.

At the end of the summer, the team that tallies up the most wins will celebrate with an all-star Labor Day party menu. Who will prevail as Summer Showdown champion — Star or Chopped?

This week, Season-6 Star winner Aarti Sequeira and Chopped judge Aarón Sánchez spice up summer’s best produce in a pair of rival salads. Aarti puts an Indian spin on grilled corn, while Aarón takes fresh tomatoes and infuses them with Mexican flavors. Whose will be a must on your summer table? Cast your votes below!

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