All Posts In Shows

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 Watch: Faith Ford on Valerie’s Home Cooking and a Flatbread Sabotage on Cutthroat Kitchen

by in Shows, January 22nd, 2016

Alton and Bobs

The deep cold has officially arrived and that means lots of time spent cozying up with your favorite comfort foods. This weekend your favorite chefs (and recruits!) are serving warming dishes that’ll make you forget all about the mercury falling. First up, Ree Drummond is making a Tex-Mex dinner that includes carnitas and a cheesy refried bean casserole. After that, Trisha Yearwood is spending an evening around the campfire with quinoa corn chowder and the ultimate s’mores bar. On The Kitchen, the co-hosts will be concentrating on all things stuffed, like stuffed peppers, ham- and cheese-stuffed chicken breasts, and even a Bloody Mary with a stuffed garnish. Then, Valerie Bertinelli is hosting a chick flick marathon with a friend, actress Faith Ford, complete with slow-cooked red beans and rice, and classic gooey brownies are for dessert.

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Worst Cooks in America: The Best of Episode 3 in GIFs

by in Shows, January 20th, 2016

Nick grew a taste budRelive some of the craziest and funniest moments from Worst Cooks in America in the following GIFs.

The effect of tasting oysters with watermelon (Nick, pictured above).

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Chopped Junior-Inspired Lunchboxes: Horchata Rice Pudding

by in Recipes, Shows, January 20th, 2016

Horchata Rice PuddingThis week the contestants on Chopped Junior were faced with some interesting beverage ingredients in the mystery baskets, like cream soda in the appetizer round and horchata for dessert. In case you’re not familiar with horchata, it’s a super-refreshing Mexican drink that is made from rice, sugar and cinnamon. The rice is soaked in water and then blended with sugar and sometimes almonds into a very fine pulp. It’s then strained, mixed with water and served chilled, usually over ice.

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Torturously Hot But Temptingly Good: The Top 5 Hot and Spicy Dishes in the Nation — Vote for Your Favorite

by in Shows, January 19th, 2016

Spicy gumboHotheads, get ready for some of the hottest, spiciest foods around. Top 5 Restaurants recently revealed the five best places to get blazingly hot dishes — one features the world’s hottest pepper, and another requires the signing of a waiver. If you like that kind of taste bud torture, then these top picks are right up your alley. The dishes wouldn’t have made the list if they weren’t also packed with flavor, but after a couple of bites you might not taste a thing. But no worries: Just make sure there’s a glass of milk in arm’s reach. We’ve got the restaurants that made the list.

Find out which dishes made the list and vote on your favorite

Here’s What Happened When Alton and Jet Wore Sumo Suits — Alton’s After-Show

by in Shows, January 17th, 2016

Just when you thought nothing could be funnier than the time Alton Brown and Jet Tila bobbed for doughnuts together, the Cutthroat Kitchen host-judge duo delivered what may be the most-hilarious After-Show to date. And that’s thanks in part to a key piece of equipment, or, rather, wardrobe: the sumo suit.

After a sabotage forced two chefs to don sumo suits and wrestle for ingredients during the yakitori round, Alton and Jet too found their way inside this oversize getup, only they made bananas Foster. And while they weren’t forced to tackle each other in the hopes of grabbing the necessary ingredients, the guys couldn’t resist a few friendly scuffles and some good-natured jostling while enduring the weight of the suits.

“This is the best day of my Cutthroat life, right here,” Jet admitted before he and Alton got started on their dessert face-off. But no sooner did they begin than the scuffles started. After Alton side-bumped Jet as they prepared to race to the pantry, Jet grabbed Alton’s suit, holding the host back from going inside. It didn’t take long before Alton threw what he deemed to be “counter measures,” aka the contents of a container, at Jet as they were shopping; soon afterward, Jet bombarded the host at the refrigerator. Though it may seem like the guys were focused more on play than prep in the kitchen, they indeed managed to turn out impressive bananas Foster, Jet even going so far as to make ice cream with liquid nitrogen.

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One-on-One with the Latest Recruit Eliminated from the Blue Team — Worst Cooks in America

by in Shows, January 17th, 2016

Blue TeamThis season on Worst Cooks in America, 14 new hapless home cooks have joined the ranks to be mentored by chefs Tyler Florence and Anne Burrell. Split into the Blue Team and the Red Team, the recruits face new cooking challenges every week, gathering new cooking skills until just two finalists remain to face off in the last cook-off. That winner will walk away with $25,000 in cash, and his or her mentor will win bragging rights. Unfortunately, every week the two lowest-scoring recruits will be kicked out of Boot Camp. They lose the chance to win the prize money, but they leave with new skills learned from their mentors.

Every Sunday night, FN Dish has the exclusive interviews with the eliminated recruits, one from the Red Team and one from the Blue Team.

Find out who on the Blue Team went home

One-on-One with the Latest Recruit Eliminated from the Red Team — Worst Cooks in America

by in Shows, January 17th, 2016

Red TeamThis season on Worst Cooks in America, 14 new hapless home cooks have joined the ranks to be mentored by chefs Tyler Florence and Anne Burrell. Split into the Blue Team and the Red Team, the recruits face new cooking challenges every week, gathering new cooking skills until just two finalists remain to face off in the last cook-off. That winner will walk away with $25,000 in cash, and his or her mentor will win bragging rights. Unfortunately, every week the two lowest-scoring recruits will be kicked out of Boot Camp. They lose the chance to win the prize money, but they leave with new skills learned from their mentors.

Every Sunday night, FN Dish has the exclusive interviews with the eliminated recruits, one from the Red Team and one from the Blue Team.

Find out who on the Red Team went home

Two Ways to Use: Chicken Thighs

by in Recipes, Shows, January 16th, 2016

Chicken Ramen Stir-FryWhile chicken breasts often steal the fuss-free-dinner show, there’s another star piece of chicken that’s deserving of the spotlight: chicken thighs. Not only does this cut of chicken turn out moist and juicy every time, but it’s also an economical one to buy, which the co-hosts of The Kitchen dished about on this morning’s Savor the Savings episode. When grilling season returns in the summer, it doesn’t take much more than simple seasonings and a quick char to guarantee flavorful chicken thighs. But when the weather isn’t so sunny, stick with Katie Lee’s and Geoffrey Zakarian’s anytime recipes below for bold results.

Ready to eat in a hurry, Katie’s Chicken Ramen Stir-Fry (pictured above) features the packaged ramen noodles you know and love — but dressed up. In place of the usual seasoning packets, which she simply discards, Katie relies on a double-duty mixture of soy sauce, grated ginger and a splash of white wine vinegar to deliver tangy results. This bold mixture will be both the marinade for the chicken and the base of the sauce for this fuss-free stir-fry, which Katie serves with cool lime wedges and Sriracha for a punch of heat.

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Chopped Junior-Inspired Lunchboxes: Vegetarian Nopales Burrito

by in Shows, January 15th, 2016

nopale burritoThis week our young contestants on Chopped Junior met a prickly opponent during the entree round, in the form of prickly pear cactus leaves or nopales, which are native to Mexico. Once the stickers and outer edge are removed, the flesh of the cactus can be cut up and grilled or sauteed until tender. Nopales taste vaguely like an asparagus-green bean hybrid and can also be found already sliced and cooked in jars.

We decided to add them to a burrito for a perfect vegetarian lunchtime option:

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