All Posts In Recipes

Sweet and Savory Guilty Pleasures Curtis Stone Style, Plus 2 Decadent Recipes

by in Recipes, Shows, June 8th, 2015

Pulled Pork Sandwich with Homemade Coleslaw and Grilled PineappleWhen it comes to being face-to-face with a super-decadent dish, like a frosted buttery cake or an ooey-gooey, cheesy lasagna plate, there are two ways to approach it: Avoid it at all costs, or embrace it for the wild indulgence that it is. Each week on Guilty Pleasures, your favorite Food Network stars come together to share those over-the-top plates that they simply cannot — and do not want to — ignore. Curtis Stone surely isn’t shy about his picks for guilty pleasures, including a DIY ice cream sundae that he seeks out in California.

Recently Curtis took his penchant for decadence one step further by sharing with fans six of his richest dishes, from crispy fried chicken to fruit-laced whipped cream on his blog. “Whether it’s churning creamy pasta or whipping up chewy brownies, sometimes the desire to be naughty just cannot be stopped,” wrote Curtis. Just in time for summer cookouts, he shared his take on a seasonal staple, pulled pork, and in true Curtis style, he took the dish to the next level with bold toppings. His Pulled Pork Sandwich with Homemade Coleslaw and Grilled Pineapple (pictured above) features a simple barbecue sauce made with a mixture of orange juice and soy sauce, promising a tangy bite. Read on below to get both of these recipes from Curtis, then head over here for more how-tos from Curtis.

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Ina’s Broccoli with Bow Ties and Peas — Meatless Monday

by in Recipes, June 8th, 2015

Broccoli with Bow Ties and Peas If you’re a true carnivore, curbing your meat intake might seem like an impossible task — even if it’s just for one day of the week. That’s why it’s a good idea to start with pasta. Not only can it be ready to serve in a jiff, but it also can easily be made with pantry staples. When you combine the starch with vegetables, cheeses, and hearty ingredients like olive oil and nuts, pasta quickly becomes a satisfying meal.

Just as bright as it is flavorful, Ina Garten’s Broccoli with Bow Ties and Peas (pictured above) is the perfect pasta to make this summer. The vitamin-packed veggies — broccoli and peas — are certainly the stars of this dish, but fresh lemon zest and Parmesan cheese give it a tang, and are perhaps what makes it a crowd-pleaser. By infusing a mixture of olive oil and butter with garlic, Ina ensures a delicious base for this dish. Once the pasta is al dente, add it to the lemon-and-garlic base along with the broccoli and peas. Next, add a healthful serving of cheese and watch as it gently melts against the warm bow ties. Garnish with pine nuts for extra heartiness and crunch — you won’t miss the meat with this one.

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6 Times French Toast Totally Outdid Itself

by in Recipes, June 7th, 2015

waffled french toastFrench toast, the breakfast food that’s almost dessert (it’s basically bread pudding that gets served with OJ and a side of bacon, right?) sometimes goes out of its way to be totally amazing, like when it got itself waffled, above.

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Think Beyond the Sandwich: 3 New Ways to Use Pita Bread

by in Recipes, Shows, June 6th, 2015

Crispy Personal Pita PizzasWhen it comes to dressing up an ordinary sandwich, opting for pita bread instead of the sliced stuff is a welcome change of pace. But beyond stuffing the pita with deli meats and cheeses, the options for putting this bread to work may seem somewhat limited. That’s where The Kitchen comes in. On this morning’s all-new episode, the co-hosts took to this everyday pantry staple to show how simple it is to let it shine in three different dishes — one of them a sweet treat. From family-friendly pizzas to a 15-minute dessert, get the chefs’ best-ever ideas, each ready to eat in 30 minutes or less.

When the pizza craving strikes — and it always does, of course — but you don’t have time to roll out the dough, skip delivery and opt for Jeff Mauro’s Crispy Personal Pita Pizzas (pictured above) instead. He tops the pita rounds with melty cheese, then fresh tomatoes and garlic salt to create a traditional pie layered with flavor. Perhaps best of all, it takes just minutes to cook these pizzas in the oven.

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Bakers’ Dozens: Corn Desserts

by in How-to, Recipes, June 5th, 2015

I am always up for a challenge. That’s exactly why I chose corn as a focus. Baking with something other than fruit, chocolate or the usual sweet ingredients may be new to some and old hat to others.

Let’s talk about corn. It contains natural sweetener, has a buttery and sometimes creamy texture, and is seasonal and local for many of us, even just picked! Sounds like the perfect dessert ingredient.

My love for bread pudding gave me the perfect starting point. Here is a way to make a simple and totally unique corn flavor. Strip away all the husks and silks (give that job to the kids), and toss the kernels and cobs in cream with sugar, salt and vanilla. Simmer until all the sugar is melted and the corn is tender. Steep for 2 1/2 hours to infuse. Remove the cobs and the vanilla bean. In a blender or using a hand immersion blender, puree at high speed and then strain through a fine-mesh screen. Ta-da! You have just made delicious corn cream. Read more

The 6 Essential Chicken Recipes of Summer — Summer Soiree

by in Recipes, June 4th, 2015

Beer Can Chicken with Cola Barbecue SauceHot dogs and burgers may be the poster children of summer eating, but there’s another unassuming protein that packs a punch during the warm-weather months: chicken. But we don’t mean just any chicken. Summer is the time when this white meat truly shines, since it can come every which way: grilled, fried, barbecued and more. These six must-make chicken recipes belong on your summer bucket list.

1. Beer Can Chicken

If you’ve ever made beer can chicken, you know that this technique results in the most game-changing, moist chicken ever. For Beer Can Chicken with Cola Barbecue Sauce, simply sit a whole chicken on top of an open beer can and set it on the grill over indirect heat. The can holds the chicken up inside the grill, so it cooks extra-juicy and tender.

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Serve Your Dishes on a Stick

by in Recipes, June 4th, 2015

Skip the hassle of serving ware at your next outdoor event by serving all of your favorite dishes like stuffed mushrooms and strawberry shortcake on a stick. You’ll get all of your favorite flavors with way less cleanup, thanks to single-serving skewers that guests can take and tote as they mingle.

Stuffed-Mushroom Skewers

Stuffed mushrooms are an all-time favorite appetizer, and these skewered bites are ready in just 30 minutes. Slide them onto a skewer and pop them on the grill for your next outdoor gathering. For a zesty spinoff, try substituting fresh chorizo and cilantro for the sausage and parsley.

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No Matter Your BBQ Menu, You’ll Want to Make These Smoky Baked Beans Too

by in Recipes, June 3rd, 2015

The Ultimate Baked BeansBurgers, hot dogs and ribs often steal the show at summertime cookouts, but side dishes are not to be forgotten. From creamy macaroni salads to vinegar-spiked potato salads and simply grilled vegetables, these accompanying plates help round out the meal, but perhaps no side dish screams true ‘cue quite like baked beans. Tender, hearty and oftentimes a tad bit sweet, baked beans are a Southern specialty and surely worthy of a place on your outdoor buffet. Read on below to get both classic and creative takes on this seasonal staple from Food Network stars like The Pioneer Woman and Trisha Yearwood.

5. Quick and Easy Baked Beans — For guaranteed ease and simplicity, Ree Drummond starts with a few cans of baked beans to make this big-batch recipe, which can be conveniently prepped in a single pan. She boosts the flavor with smoky fried bacon, then stirs in additional ingredients, like fresh peppers and barbecue sauce, for next-level taste.

4. Mama Neely’s Baked Beans — “Once you make these beans, there is no going back,” Pay Neely says. “If you want to put your own spin on it, you can use kidney beans instead of pork and beans, but I say my mama’s way is best.”

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One Recipe, Two Meals: Pasta with Butter and Peas for the Kids, and a Veggie-Packed Primavera for You

by in Family, Recipes, June 3rd, 2015

One Recipe, Two Meals: Pasta PrimaveraIf you’re not a fan of pasta, there may be something wrong with you. Just kidding. You’re still a good person.

But really, how could you not like pasta? You know, don’t even tell me if you don’t. I don’t think my heart could take it. I feel like we’re in a good place in our relationship, and I can’t rightly handle any deal breakers. I have to wash my hair today; that’s already too much for me.

Anyway, what we have here is a ridiiiiiculous pasta primavera, but super-stripped down on the front end for your babes. I included some peas in the kid-friendly recipe. Ya know, color! And health or whatever.

The mature version is loaded with veggies, a bit of dry white wine, a little bit and a lot of butter, tons of good Parmesan and a heavy hand of fresh herbs. You may cry. Just keeping adding cheese at the end and I’m sure you will.

As a matter of fact, I’m tearing up right now.

I may need a moment. Or more pasta?

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Cooking with Kids: Adventures in Strawberry Shortcake Making, Plus a Simple Recipe

by in Family, Recipes, June 2nd, 2015

Strawberry ShortcakeI like to cook with my 8-year-old. It’s way more fun than room cleaning and other required household activities. Recently, I decided to bring our pastime into her third-grade class and make strawberry shortcakes with them. I was nervous. I have stage fright. Also, though I have made this dish dozens of times, I have no prior experience doing it with the help of 19 small friends. (Hats off to all teachers in the land, by the way.)

I figured that strawberry shortcakes would be a good teaching dish; most kids like this springy dessert, making it does not require tons of technical skill, and the recipe has three parts to keep kids engaged. To make it easier, I chose the simplest cream biscuit recipe I knew, and measured out the ingredients ahead of time. (I sliced the berries too, because that’s time-consuming and a little boring.)

The primary reason to show kids how to make this is that someday our kids will be old enough to cook by themselves, and if they know how to make strawberry shortcakes, they might make some for us. Don’t I want that to happen? Yes, I do.

Here’s what you need to make strawberry shortcake with your own group of kids. Below, I am including a prep list, an equipment checklist and the recipe. Scale it up for every 12 kids you want to feed. It is possible, with some extra preparation, to sneak in other skills, like addition, multiplication, division and fractions, and how to read and follow instructions. Use the shopping list and class plan to help simplify the work. Use the checklist to pack and to plan, and the class itself will go pretty smoothly. As it turns out, this third-grade class was a friendly audience. They were curious and helpful, and loved eating their work.

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