All Posts In Recipes

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.

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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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Frozen Desserts for Dad’s Day — Weekend Cookout

by in Holidays, Recipes, June 14th, 2013

Peanut Butter PieThis 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 finished with a chilly frozen dessert to celebrate Dad on Father’s Day.

Even if your dad isn’t a fan of all things meat, bacon and beer, you can treat him to an extra-special dish in honor of Father’s Day this year — just save it until the end of the meal. Richly decadent and deliciously indulgent, frozen desserts are go-to party fare; they’re almost always prepared well in advance, and they’re guaranteed crowd-pleasers, no matter if you’re entertaining kids or grownups.

Showcasing the classic combination of peanut butter and chocolate, the Neelys’ top-rated Peanut Butter Pie (pictured above) is a five-star fan favorite that’s a cinch to make quickly at home. Combine cream cheese, powdered sugar and creamy peanut butter to make the foundation of the richly decadent filling, then fold in vanilla-laced whipped cream to add an airy lightness. The Neelys save time in the kitchen by using an already prepared chocolate crust as the base of their pie, so it’s A-OK to opt for the store-bought variety here. Be sure to let the pie chill for at least four hours before serving to allow it time to set, then offer guests toppings of hot fudge and crunchy peanuts on the side.

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Striped Bass and Preserved Lemon Dressing With Grilled Carrots — The Weekender

by in Recipes, June 14th, 2013

Striped Bass With Preserved Lemon Dressing and Grilled Carrots - The WeekenderEvery winter I order up a large box of Meyer lemons from California. I make marmalade, lemonade concentrate and a big jar of salt-preserved lemons. I spread the marmalade on toast, drizzle the lemonade concentrate into glasses of sparkling water and stare at the preserved lemons, wondering what the heck to do with them.

And so I search out recipes that feature these lemons. I make a few tagines (a traditional use for these salty preserved lemons). I whiz a few slivers into hummus. And I blend up a creamy salad dressing to eat with tomatoes and avocado. Still, there are more preserved lemons to eat.

Because I always have a jar of these lemons in my fridge just begging to be used, any time I spot a recipe that includes them, I sit up and take notice. The recipe that most recently caught my eye was Ina Garten’s Striped Bass and Preserved Lemon Dressing With Grilled Carrots. It’s a gorgeously simple preparation. The fish is pan-roasted, then settled on top of a sunny pool of dressing that’s made from preserved lemons, mayonnaise and vinegar. It’s fresh tasting and the perfect thing for these summer Weekenders.

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7 Food-Filled Ways to Celebrate Dad on Father’s Day

by in Recipes, June 13th, 2013

coffee cakeThis Father’s Day, spend the entire day with Dad by planning ways to celebrate him with the foods he loves. A special meal surrounded by the people that appreciate him is not only an opportunity for reminiscing about the past; it’s also a chance to make new memories. FN Dish has seven great ideas for food-filled occasions that will make his day unforgettable.

Choose from any of these ideas that cover everything in between breakfast and late-night and see Food Network’s Father’s Day page for more recipes.

Get the 7 Celebration Ideas

Gourmet Hot Dogs — The New Girl

by in Recipes, June 13th, 2013

Brooklyn's Corniest Hot DogsI must confess: I’ve never been much of a hot dog person. At a tailgate or poolside, I’ll happily indulge. But when scouring the Internet for new recipes, franks are not usually on my radar. At least, that used to be the case.

There has been a lot of buzz around hot dogs during the last couple years, and the momentum hasn’t stopped. Not just for game day anymore, the popular American finger food has become trendy and edgy, pushing past traditional ketchup and mustard to embrace new and bolder toppings. Hot dogs are popping up on menus worldwide and taking over magazine spreads; the question is whether they’re worth the hype. I may have been a skeptic before, but after making Brooklyn’s Corniest Hot Dog, I am a firm believer. Corn and caramelized onions are a match made in heaven. Add bacon, and now we’re really cooking. Needless to say, this recipe was a winner.

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Best 5 Zucchini Recipes

by in Recipes, June 12th, 2013

Grilled Zucchini Salad With Lemon-Herb Vinaigrette and Shaved Romano and Toasted Pine NutsWhether you grow it in your backyard garden, shop for it at the farmers’ market or just pick it up in the produce aisle, zucchini is a can’t-miss vegetable this time of year, as this mild, versatile squash is at its peak of freshness during the warm summer months. Simply sauteed zucchini with olive oil and seasoning is a go-to standby, but when you want to dress it up or feature it in creative ways, think beyond everyday preparations and check out Food Network’s best-five zucchini recipes below. Some of your favorite chefs, including Ina and Bobby, showcase this seasonal pick in their top-rated dishes for comforting gratin, quick salads and more can-do plates that are elegant enough to serve to company but easy enough to prepare on a weeknight.

5. Zucchini Gratin — Ina uses just a handful of ingredients to make her big-batch casserole, laced with a buttery sauce and finished with cheesy breadcrumbs for a textured topping.

4. Zucchini Corn Fritters — The secret to making Food Network Magazine‘s quick side dish is salting the zucchini after you shred it and letting it rest before combining it with sauteed corn and onions; this process will draw out much of its moisture, so when you fry the zucchini, it becomes deliciously crisp and golden brown.

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Crisp Mozzarella Sticks — Meatless Monday

by in Recipes, June 10th, 2013

Crisp Mozzarella SticksThink back to the mozzarella sticks you ate as a child (or last weekend at the sports bar): the frozen-then-baked sticks whose skin was soggy and cheese tough, or the grease-laden logs overpowered by the taste of dried herbs. Now forget them entirely, because these mozzarella sticks are nothing like those. Light and fresh, once-indulgent cheese sticks have been made over and are now not only healthy but deliciously satisfying, too.

The secret to making Food Network Kitchens’ Crisp Mozzarella Sticks (pictured above) is using wholesome ingredients in each component of the dish. To make the coating, stick with ground whole-grain Melba toasts for texture and add whole-wheat breadcrumbs, plus fresh oregano and a dash of cayenne for flavor. After a double-dredge process in an egg-garlic batter and this dry mixture, the part-skim string cheese will be generously coated in a thick, crunchy crust. It’s important to let the sticks chill in the freezer before baking them to golden brown so that the cheese doesn’t melt as soon as it meets the heat. Served alongside a bowl of marinara sauce for easy dunking, these eat-with-your-hands beauties are a timeless, kid-approved favorite.

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VOTE: Star vs. Chopped Appetizer Showdown

by in Recipes, Shows, June 9th, 2013

Star vs. Chopped Appetizer 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, Guy Fieri and Ted Allen go head-to-head with their easy, crowd-pleasing summer appetizers. Whose will you make for your next get-together? Cast your votes below!

Vote now