One Recipe, Two Meals: Cheesy Breakfast Sandwich Edition (for You and for the Kids)

by in Family, Recipes, September 10th, 2015

One Recipe, Two Meals: Cheesy Breakfast Sandwich Edition (for You and for the Kids)I’m totally the type of person who goes to bed excited about her morning coffee and breakfast. I’m sure this psychotic enthusiasm warrants some sort of therapy, but whatever. Mornings are my FAVORITE. The air is still. The streets are calm. My baby gremlins have yet to emerge from their caves.

Aside from the coffee buzz I satisfactorily achieve by 6:20 a.m., I can almost guarantee that my breakfasts are better than yours. Don’t be mad! But it’s true.

And I’m not exaggerating when I say I eat this exact breakfast sandwich nearly every. Single. Morning. I may switch out the spinach for kale, the red onions for sliced mushrooms, the sun-dried tomatoes for fresh garden Romas, but the principle is the same: runny yolks, melty cheese, all in my face.

And I’ve made a painfully simple version for your kids. We take out the fancy-pants adult toppings, and simply scramble up some fluffy eggs, place them on a toasted English muffin and top them with a mountain of cheddar.

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How to Overcome Bright Bug Juice — Alton’s Camp Cutthroat After-Show

by in Shows, September 9th, 2015

For the first-ever Camp Cutthroat tournament finale, you can be sure that host Alton Brown held nothing back in the name of diabolical sabotages — not even a pitcher of bright-red trout soaked in an eye-catching, crimson-colored bug juice (read: fruit punch). Chef Monterey, who was saddled with this doozy of a challenge, chose not to cook around the sweet flavor, but rather to embrace it with ingredients that complemented that taste. She did not, however, make enough amends for the sugars, and the trout’s skin stuck to the grates of the grill during cooking, and its flesh ultimately turned red.

According to to Alton and judge Antonia Lofaso, this fate didn’t have to befall Chef Monterey, as they explained during the After-Show. “Had Chef Monterey actually cooked the skin properly, it would have looked less red and probably a little bit more brown,” Antonia told Alton, who added his own idea for how to avoid the stuck skin altogether. “With the added sugar that that soaked up, she had to put a lot more oil on it to keep it from sticking, and she did not do that,” Alton said. “And so she lost the skin to the grill.” But, Antonia adds, even with the torn skin and lackluster appearance of the fish, there were ways to dress up the dish. “She also had a really beautiful salad, and I felt like had she put the salad on top of the fish, I may not have noticed it so much,” Antonia admitted. “I mean, this was just a giant red fish on a plate.”

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Your Cereal Is Getting a Subtler Look

by in News, September 9th, 2015

Your Cereal Is Getting a Subtler LookGet ready for a more subdued look in your cereal bowl — or on your fast-food tray. As food companies reformulate their products to eliminate artificial dyes, in response to consumer demand, they’ve been looking for natural alternatives. But coloring derived from fruits, vegetables and spices — ingredients like beets or carrots — has its limits in terms of vividness.

General Mills, which announced in June that it would eliminate artificial colors in the 40 percent of its cereals that still contain them, has warned that when its reformulated cereals hit shelves this year, the red pieces in Trix, which will now get their hues from radishes and strawberries, will not look the same. The popular cereal’s blue and green pieces will be missing altogether.

“We haven’t been able to get that same vibrant color,” Kate Gallager, General Mills cereal developer, told the Chicago Tribune.

Other changes to expect, thanks to the movement away from synthetic colors and toward natural hues?
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Patricia Heaton to Host Friends and Family for Parties on All-New Series

by in Shows, September 9th, 2015

Patricia HeatonWhile you may know Patricia Heaton for her roles as Debra Barone, the comedian’s wife living across the street from her in-laws on Everybody Loves Raymond, and Indiana mom Frankie Heck on The Middle, what you may not know about this celebrated actress is that on her days away from the set, she’s all about entertaining. From party planning and decor setup to menu ideas for crowd-pleasing eats and drinks, Patricia knows just what it takes to entertain without a hassle, and in her all-new series, Patricia Heaton Parties, she’ll show you how.

Beginning Saturday, Oct. 24 at 12|11c, Patricia will dish on the ins and outs of throwing low-key bashes, like casual girls’ nights, and welcoming holiday gatherings alike — and even invite you into her house for her own celebrations. You can be sure that the food at Patricia’s parties is fresh, craveable fare that’s easy to eat.

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Back-to-School Lunchbox Remix

by in Family, Recipes, September 9th, 2015

The new school year is in full swing, and to match that brand-new backpack and those shiny unused school supplies, you want to start your lunch game strong. These lunchbox combos from Food Network Kitchen are so easy to make and pack that you won’t tire of them by October — and neither will the kids. Each includes a fun main recipe, plus all the tasty extras to round out a complete, balanced lunch. Warning: Lunch-packing parents may want to assemble an extra box for themselves, and we fully approve! Read more

Q&A with Competitor Ellen Cleghorne — Worst Cooks in America: Celebrity Edition

by in Shows, September 9th, 2015

Ellen CleghorneSeason 7 of Worst Cooks in America is a little bit more star-studded, as seven recruits from Tinseltown are joining the ranks of the culinarily challenged. Like in previous seasons, the recruits will be split into teams, but this time their coaches will be Anne Burrell and Rachael Ray. For one of these stars, getting through all six weeks of trying challenges will mean $50,000 for his or her charity and bragging rights for the star’s mentor.

Fans of late-night TV will remember comedian Ellen Cleghorne for spicing up the cast of Saturday Night Live from 1991 to 1995. She’s starred in her own series, Cleghorne!, and has performed on many late-night shows. She’s worked with Adam Sandler, David Spade, Chris Rock and David Alan Grier, among others. Her credits go beyond performing, as she also served as a comedy writer for The Roseanne Show. Recently Ellen earned her Ph.D. in performance studies from New York University, and she is currently working on a book.

Get to know a bit more about Ellen and why she signed up for Boot Camp, and tune in for the premiere of Worst Cooks in America: Celebrity Edition on Wednesday, Sept. 23 at 9|8c to see how well she does.

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3 of a Kind: Savory Pancakes

by in Restaurants, September 9th, 2015

Corn Pancakes3 of a Kind checks out three places across the country to try something cool, new and delicious.

Pancakes aren’t just for breakfast anymore. These fresh takes on flapjacks flip the sweet standby into a savory dish, swapping in vegetables for fruit, with varied and extremely creative toppings.

Alden & Harlow, Cambridge, Mass. 

Inspired by a dish Chef Michael Scelfo’s mother made, pickled Verrill Farm corn cakes have been on the menu since this Cambridge, Massachusetts, restaurant opened early last year. But where his mother used canned creamed corn, Scelfo elevates his version by using local corn and heirloom cornmeal. The cakes also incorporate the flavors and textures of late summer: shishito peppers and corn, popcorn for texture, buttermilk for creaminess, and local maple syrup.

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One-on-One with the Chopped Teen Tournament, Part 3 Winner

by in Shows, September 8th, 2015

Alexina and AllisonOn tonight’s third installment of the five-part Chopped Teen tournament, four teens entered the hallowed kitchen to try their luck at the mystery baskets. Many of them have practiced in advance, even training with culinary instructors. But nothing could truly prepare them for the pressure and the time constraints. Nevertheless the teens took the competition in stride, and ultimately one of them rose to the top with three courses that earned a place in the finale, where he or she will compete for a chance to win the $25,000.

Get the Exclusive Interview with the Part 3 Winner

Get to Know Guy’s Grocery Games Judge Madison Cowan

by in Shows, September 8th, 2015

Madison CowanChef and TV personality Madison Cowan’s claim to fame came when he became the first-ever Chopped Grand Champion. But this suave-spoken Brit has been cooking since the age of 14, so he knows his stuff. He got his big break working at Tavern on the Green in New York City under the tutelage of Patrick Clark. He’s active in first lady Michelle Obama’s Chefs Move to Schools initiative, and he also runs a private catering and events company, Avenue Inc. Madison currently serves as a judge on Guy’s Grocery Games, and he’s even a competitor on the All-Stars special.

Get to know this Triple G judge, and tune in to watch Madison on Guy’s Grocery Games on Sundays at 8|7c.

Do you prefer shopping in a small market or a supermarket?
Madison Cowan: I fancy small markets/shops. It’s the coziness, intimacy and personal service. Larger shops are cool as well. I prefer Fairway and Trader Joe’s to Whole Foods.

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Competition-Inspired Cooking: One Secret (and Free) Ingredient You’re Not Using

by in Shows, September 8th, 2015

pasta boilingIn this week’s Rachael Ray’s Kids Cook-Off immunity challenge, the remaining contestants could use only five ingredients (not counting salt) to make a sauce for a pasta dish. This is no easy task, but the kids did a great job, especially Scarlett, who won with her earthy mushroom pasta.

But there’s one secret (and free) ingredient we didn’t see in any of the dishes and that’s the pasta cooking water! Just a little of this starchy and salty water can be a real lifesaver. Cooked noodles tend to suck up a ton of sauce, leaving pasta dishes dry. A splash of this magic water can help loosen the sauce up, plus add plenty of body (thanks to the starch) and seasoning, if you salted your water (which we suggest you do). We’ve saved literally hundreds of gloopy pasta dishes in our test kitchen with pasta water — it works like a charm!

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