by Maria Russo in Recipes, January 13th, 2014
by Joseph Erdos in Shows, January 13th, 2014
Just last week on an all-new episode of The Kitchen, the co-hosts took to FoodNetwork.com to find out which three ingredients were most searched by fans, and it turns out that when it comes to home cooking, simplicity and health reign supreme. Chicken, the ultimate family-friendly dinner, leads the way in searches, followed by good-for-you kale and quinoa, so Marcela combined these picks into one simple dish: Chile-Rubbed Chicken Breast with Kale, Quinoa and Brussels Sprouts Salad. Instead of featuring all three ingredients on one plate, FN Dish is breaking them down, showcasing three of the best recipes for each chicken, kale and quinoa on FoodNetwork.com; read on below to find must-try soups, salads and all-in-one suppers alike for these fan-favorite ingredients.
3. Chicken Piccata — Quickly coated in flour and cooked until tender, Giada’s easy chicken dinner is topped with a classically bold sauce of lemon and capers.
2. Easy Chicken Pot Pie — Thanks to Sunny’s shortcut of using store-bought dough as the pastry topping, this creamy, hearty pot pie can be on the table in less than 45 minutes.
1. Perfect Roast Chicken (pictured above) — Stick with Ina’s no-fail method of buttering the bird and roasting it with lemon and herbs to turn out a juicy, flavor-packed chicken every time.
Get more chicken recipes.
Get top recipes for kale and quinoa
by Maria Russo in Recipes, January 13th, 2014
Worst Cooks in America returns with a new season on Monday, Feb. 17 at 9pm/8c. Chefs Anne Burrell and Bobby Flay are back again to coach 14 kitchen disasters, turning them (hopefully) into culinary successes with seven weeks of Boot Camp. Every week the recruits, who will be divided into two teams, have to face two grueling challenges that aren’t necessarily related to the kitchen — certain field trips will show these amateurs where their food comes from — and one member from each team will be sent home.
At the end of Boot Camp, the title of Best Worst Cook will go to the most-improved recruit, who will win $25,000 and earn his or her mentor highly coveted bragging rights. Last season, Bobby earned his first-ever win, facing off against formerly undefeated series champ, Anne. Watch the premiere on Monday, Feb. 17 at 9pm/8c to find out which mentor will win this season.
Read About the Premiere and Vote for Your Favorite Team
by Sally Wadyka in Uncategorized, January 13th, 2014
Whether it’s because of hectic schedules or simply an undeniable craving, sometimes it’s tempting to pick up the phone and order delivery for dinner. But even on the busiest of weeknights, it’s possible to make some of your favorite takeout picks at home, and the results are often healthier and made with better ingredients. The secret to making supper in a flash is keeping a well-stocked pantry, so on the weekend — or when you find yourself with extra time — head to the supermarket to pick up some essentials like dried pasta and rice, cans of beans and basic condiments. It’s far simpler to recreate classic Asian takeout dishes, for instance, when you already have items like soy sauce, sesame oil and rice vinegar on hand.
Food Network Magazine puts all three of those Asian products to work in Soba Noodles with Shiitakes and Edamame (pictured above), its spin on a traditional Asian noodle dish. Ready to eat in only 35 minutes, this recipe comes together simply thanks to frozen, preshelled edamame and quick-cooking soba noodles, which take only 5-6 minutes to become al dente. This dinner gets it heft from tender, earthy shiitake mushrooms, and boasts a light, fresh finish from a dressing featuring blended cilantro and mint, plus soy sauce and sesame oil. For subtle spice and added flavor, add a bit of Sriracha to the food processor when making the dressing and balance the heat with a sprinkling more of cilantro before serving.
by Foodlets in Family, January 13th, 2014
A recent survey found that Americans eat 4.8 meals a week at restaurants instead of at home — which means we all have several opportunities to get duped into eating too much and making poor choices. And many times, the restaurants themselves a...
by Maria Russo in Shows, January 12th, 2014
I’ve seen versions of this cookie recipe online in many places, so when it was my family’s turn to bring a snack to my 4-year-old’s preschool class, we gave it a shot. What a hit! It’s the only time we’ve ever come home with an empty bowl, to my toddlers’ total dismay. They were really looking forward to eating those leftovers and I don’t blame them because there are many things to love about these cookies.
First, they’re simple. You mash up two very ripe bananas with old-fashioned oats and bake. That’s the whole technique right there. But you could also add things to your liking: walnuts, raisins, almonds, chia seeds (which we used), dried cranberries, etc. Add whatever mix-ins your kids enjoy (whatever you want them to eat more of in a perfect world). Second, they’re sugar-free. And third, they’re full of great-for-you ingredients.
We have a fresh bunch of bananas sitting on our counter right now, just waiting for a brown spot or two to appear before we whip up a new batch to keep for ourselves.
Get the full recipe for Banana Cookies at Foodlets.com.
by Joseph Erdos in Shows, January 12th, 2014
From competition and available prize money to chefs’ hopes and judges’ expectations, Cutthroat Kitchen isn’t short on anything, least of all sabotage. But tonight the contest took a turn for the pintsize in Round 3, when Chef Midgley found himself cooking strawberry shortcake in a tiny kids’ kitchen, equipped with a miniscule sink, toaster oven and induction range, as well as petite utensils.
“If you can only imagine in your mind’s eye big ol’ mitts on that guy using these little-bitty tools,” Alton said to Simon after he revealed the play-size setup to the judge on his After-Show. “I probably would have cried and run off into the corner,” Simon joked of how he may have approached this challenge, as he and Alton crouched down next to it. It turns out, however, that Chef Midgley found success with this sabotage, as he completed the round on time and presented Simon with a dish superior to his rival’s balsamic-soaked plate.
by FN Dish Editor in Community, January 12th, 2014
When it comes to chefs working with mystery basket ingredients, the Chopped judges look for creativity and, above all, an expert incorporation of all the ingredients into one harmonious dish. And sometimes it takes a bit of playing with one’s food to achieve that, or in this case playing with fire. Facing the same dessert basket as the contestants from Chopped: Firefighter Chefs, the judges accomplished exactly that. Alex, Scott and Amanda took up spots in the Chopped Kitchen for an After Hours competition where they cooked with wafer sheets, lemon soda, vanilla pudding cups and a blowtorch.
On the show, the final two competitors were able to make great strides with the ingredients, but neither of them truly created a unified dish. The one whose dish was found to be the most disjointed was ultimately chopped. Alex, Scott and Amanda looked at the ingredients as an opportunity to create unique desserts and the blowtorch as an enhancer of flavor. Alex went the extra mile in using it to char a savory ingredient for her dessert, which impressed her fellow judges the most.
by Toby Amidor in Uncategorized, January 12th, 2014
This week’s Most Popular Pin of the Week skips the meat — bet you won’t miss it. This vegetarian main dish is packed with vegetables (butternut squash and spinach) and gets creamy goodness from part-skim mozzarella and low-fat milk.
For more healthy everyday recipe inspiration, visit Food Network’s Let’s Get Healthy board on Pinterest.
Get the Recipe: Squash and Spinach Lasagna
by Guest Blogger in Food Network Chef, Shows, January 12th, 2014
Which is the healthier pick, a blended smoothie or a refreshing juice? These two drinks battle it out in the latest food fight!
A quick all-in-one breakfast, the smoothie combines a variety of ingredients like low-fat Greek yogurt, fresh fr...
by Jeff Mauro
What a blast it was watching the premiere of The Kitchen along with all of you. The twitter action was bonkers. I was up in the air on my way back from the 14th annual Mauro Mexico Family Trip (25 Mauros strong this year!). I was sad because: A) The vacation was a bit of a bummer because it rained five days straight, I lost my iPad and my mom got a terrible case of strep throat*, and B) I wasn’t able to watch the live airing of the premiere of our new show on TV. Luckily, we had in-flight Wi-Fi and I got to engage in the episode via Twitter. Overall, the response was very positive, which is always reassuring. Twittertown can be a rough and tumble joint (keep reading, you’ll see what I mean), and it is seriously not for the meek. But in this case, it seemed like the people really liked us. Phew.
Episode 2 was a blast to shoot. We hit the field energetic and, with a couple practices and a solid game under our tight belts, more confident. We had our first guest during Cookbook Club — the highly talented pastry guru, author and legitimate Chicago native Jenny McCoy (win a copy of her book now). She gave an effortless interview in which I totally blew it and forgot to ask her my favorite question ever (see photo below). Jenny then demoed some of her award-winning desserts with the girls, and GZ and I promptly got kicked off set. This gave us a bit of a “union break.” I enjoyed a necessary dose of Jersey sunshine with GZ (which I guess was highly necessary, considering I received several tweets, one claiming I look “pretty pale” and another asking “What’s with Jeff’s alabaster skin? It’s gross.”). Noted.**