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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Our Top Meaty Recipes for Cranking On Your Slow Cooker

by in Recipes, January 16th, 2016

Slow-Cooker Pulled Pork SandwichesIf there was ever a secret weapon in the kitchen, your trusty slow cooker is it. With its ability to transform tough, often cheaper meats into tender, fall-apart mains of greatness, it’s no wonder that this hands-off cooking vessel is a wintertime staple. The key to using a slow cooker to its utmost potential is setting it all up in the morning, letting it do its thing and coming home later to a full-fledged, perfectly executed meal. Simply clear some space on your countertop, prep your ingredients and crank on that slow heat for delicately cooked, no-fork-necessary preparations for pork, beef, chicken and turkey.

Pork

Ingredients like brown sugar, apple cider vinegar, paprika and tomato paste make Food Network Magazine’s Slow-Cooker Pulled Pork Sandwiches the easiest way to get the coleslaw-topped sandwich favorite even in the dead of winter. Cooked low and slow for hours on end, pork shoulder gains all the quintessentially smoky vibes of barbecue without ever entering an actual smoker. For more takes on slow-cooker pork, pile it into tortillas for Slow-Cooker Pork Tacos or make your own slowly cooked meat for homemade Cuban sandwiches.

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Vodka Made with Deep-Ocean Water Makes Waves

by in News, January 15th, 2016

Vodka Made with Deep-Ocean Water Makes WavesBeneath the waves of the Pacific Ocean, beyond the beaches of Hawaii, spirits lurk. The name of those spirits is … vodka.

Did you know you could drink 80-proof vodka made from seawater and organic sugar cane?

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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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What to Watch: Budget-Friendly Eats on The Kitchen and an Unusual Lesson in Flavor on Worst Cooks

by in Shows, January 15th, 2016

Marcela and Jeff on The KitchenThis weekend it’s all about keeping things simple, fast and affordable in the new year. Up first, Ree Drummond has five-ingredient meals and sheet-pan suppers like Spanish Baked Salmon and Teriyaki Pork. Then Trisha Yearwood is planning ahead for a busy week with slow-cooker beef brisket that gets transformed into multiple meals throughout the week. After that, The Kitchen co-hosts have all the best ways to save money in the kitchen, including two easy weeknight dinners and the best mix-ins to enhance inexpensive liquor. Finally, Valerie Bertinelli is using up foods from her fridge and pantry to create money-saving meals like pot roast and stuffed mushrooms.

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These Foam Food Accessories Are Totally Droolworthy

by in News, January 14th, 2016

These Foam Food Accessories Are Totally DroolworthyWant to have your cake and wear it, too? You can do that with this sweet confetti-cake bag by Dutch fashion designer and blogger Rommy Kuperus, who sells her droolworthy, handmade, food-inspired foam accessories on Etsy under the handle rommydebommy.

“My designs are full of energy, a complete color explosion with a sense of humor,” the designer, who is based in Rotterdam, Netherlands, boasts on her Etsy page.

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Going Skiing? Tear Up the Mountain with Portable, Power-Packed Bites

by in Recipes, January 14th, 2016

ChairliftHitting the mountain this season? Getting ready for a day of skiing or snowboarding can be more grueling and time-consuming than the act itself, with having to track down gloves and goggles and standing in line for rentals and tickets, not to mention breaking a sweat yanking on the godforsaken boots. The pre-skiing morning can be so jam-packed that you might forget to pin down lunch, meaning your ski break will undoubtedly entail overpriced, fried foods that’ll weigh you down for your afternoon runs. This winter, do things a little differently by packing easy-to-make, energizing foods that’ll get you back on the mountain fueled up and ready to go, with a few extra dollars in your wallet to boot.

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Baked Pastas > Every Other Pasta — Comfort Food Feast

by in Recipes, January 14th, 2016

Baked ZitiAmp up the comfort factor of your go-to pasta suppers by doing more than boiling water and tossing the finished product in sauce. These colder-weather months call for baked pasta recipes — and lots of ‘em — to get you through the winter. Pile your next pasta dish into a casserole dish, top it off with cheese and let it all come to bubbling, crispy-on-top heights in the oven. These five stick-to-your-ribs baked pasta dinners prove that the final baking step takes your pasta favorites over the edge.

It’s no surprise that Baked Ziti is one of the first baked pasta dishes to come to mind. Loaded up with meat (this time, ground beef and sausage), tomato sauce and a three-cheese combo (Parmesan, ricotta and mozzarella), Ree Drummond’s cheesy and kid-friendly casserole has everything you’d want, all in one dish.

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Your Favorite Comfort Foods As Casseroles

by in Recipes, January 14th, 2016

comfort food casserolesComfort foods can be messy. Delicious as they are, saucy, soupy and gooey dishes aren’t usually easy to transport either. Solve this problem by turning your favorite cozy meals into easy casseroles. Whether you’re feeding a crowd or wanting not-sad leftovers for work, these transportable, sliceable meals will not disappoint. Consider them the crème de la crème of casseroles.

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3 of a Kind: Dumpling Mash-Ups

by in Restaurants, January 13th, 2016

Mimi Cheng's

3 of a Kind checks out three places across the country to try something cool, new and delicious.

Dumplings are like little parcels of flavor. What’s sealed within their wrappers represents an endless array of possible fillings. Sure, there are classics like shrimp and chive or pork, but a few restaurants are maximizing dumplings’ delicious potential with ultracreative mash-ups. Read more