Chicken Nuggets You Don’t Have to Feel Guilty About

by in Family, June 11th, 2013

Chicken Nuggets You Don't Have to Feel Guilty AboutWe moved to the United States from Italy about six months ago, and the adjustments have actually gone pretty smoothly. Our family is indeed American, but a four-year project took us to Rome, where all three kids were born. Now they’re in the thick of learning all things American first-hand, including chicken nuggets.

So when I found a recipe for a homemade version online, I made a few updates and came up with a new staple for a tasty dinner that travels well, too. These nuggets have been to the park, the playground and our own table.

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On Location: Burger Bash and the Mansion at Culver Studios

by , June 11th, 2013

Culver Mansion - Food Network Star Season 9After arriving at The Culver Studios Mansion to find an array of ground meats, plus various cheeses, buns and condiments, the contestants weren’t surprised when the mentors revealed this week’s challenge to be burger-themed. They had one hour to prepare a signature burger, which they demoed in front of a 100-person audience. Browse these behind-the-scenes photos to see the mansion up close, the pantry outside of Star Kitchen and what it looks like when the cameras are turned.

Click here to browse the entire gallery of photos from Episode 2 now

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Fire Up the Broiler

by in Food Network Magazine, June 11th, 2013

Broiled Salmon With Tomato Cream SauceHot Tips From Food Network Kitchens’ Katherine Alford:

Broiling is a great hands-off way to cook fish: You’ll get a nice caramelized crust on top, and you won’t need to flip the fillets. (Check out Food Network Magazine‘s Broiled Salmon With Tomato Cream Sauce, pictured above.) Be sure to preheat the broiler first, then cook the fish for six to eight minutes per inch of thickness. If you line the pan with foil, cleanup is super easy.

Serious Sandwiches, Global Grub and Late-Night Eats on Triple D Tonight

by in Food Network Chef, Shows, June 10th, 2013

Guy Fieri on Diners, Drive-Ins and DivesDuring tonight’s marathon of Diners, Drive-Ins and Dives episodes (starting at 6pm/5c), Guy will discover some standout veggie, meat and sandwich dishes. First, he’s off to Barrio Cafe in Phoenix where the chef is putting her signature spin on chiles and a regional pork dish.

Later in the night, Guy indulges in serious sandwiches. A gourmet sandwich shop in Austin, Texas, is slicing up duck pastrami for a pastrami and knuckle sammie. In Las Vegas, Guy will dive into a roast beef po’ boy done the Cajun way. Did someone say stuffed burgers? Guy will break down these grilled beauties in St. Paul, Minn.

Join Guy on his coast-to-coast journey starting at 6pm/5c — follow along and bookmark the restaurants as he goes, then try your hand at the recipes.

Go on set with Guy

Crisp Mozzarella Sticks — Meatless Monday

by in Recipes, June 10th, 2013

Crisp Mozzarella SticksThink back to the mozzarella sticks you ate as a child (or last weekend at the sports bar): the frozen-then-baked sticks whose skin was soggy and cheese tough, or the grease-laden logs overpowered by the taste of dried herbs. Now forget them entirely, because these mozzarella sticks are nothing like those. Light and fresh, once-indulgent cheese sticks have been made over and are now not only healthy but deliciously satisfying, too.

The secret to making Food Network Kitchens’ Crisp Mozzarella Sticks (pictured above) is using wholesome ingredients in each component of the dish. To make the coating, stick with ground whole-grain Melba toasts for texture and add whole-wheat breadcrumbs, plus fresh oregano and a dash of cayenne for flavor. After a double-dredge process in an egg-garlic batter and this dry mixture, the part-skim string cheese will be generously coated in a thick, crunchy crust. It’s important to let the sticks chill in the freezer before baking them to golden brown so that the cheese doesn’t melt as soon as it meets the heat. Served alongside a bowl of marinara sauce for easy dunking, these eat-with-your-hands beauties are a timeless, kid-approved favorite.

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Restaurant Revisited: Lost in the Woods at Pinehurst Country Lodge

by in Shows, June 9th, 2013

Robert Irvine on Restaurant: ImpossibleRoger Murray, the owner of Pinehurst Country Lodge in Greeley, Pa., had no experience in either working at or owning a restaurant before he purchased the business just six months ago. Although he was once prosperous in the corporate world, Roger’s venture into the culinary industry proved less successful, and he was facing a $350,000 debt when Robert Irvine arrived to rescue him from despair. Strung with unattractive holiday lights and offering a menu of unpalatable food, Pinehurst Country Lodge was in desperate need of the design and menu revamps that Robert’s Restaurant: Impossible team was ready to provide. After just two days and with only $10,000, Pinehurst reopened to a bustling crowd and offered guests a menu of freshly prepared meals. FN Dish checked in with Roger a few months after Robert left to find out how his eatery is doing today.

“Business has picked up since the filming,” Roger tells us. “Overall I’d give it a 10 percent bump revenue-wise but consider my bottom line to be expanding more than that.” Pinehurst is indeed making more money than it was before its transformation, and Roger adds that he’s now seeing income from the bar.

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One-on-One With the Latest Star Contestant to Go Home

by , June 9th, 2013

Food Network Star Episode 2 EliminationEvery Sunday, Bobby, Giada and Alton take on the difficult task of eliminating one finalist in the quest to help guide fans to vote for Food Network’s next sensation. And this is no easy task. Check back here every week to read Star Talk’s exclusive exit interview with the latest Star hopeful to leave Star Kitchen.

If you missed the show and recorded it, don’t read any further — Star Talk is about to chat with the latest finalist to go home.

Andres GuillamaA childhood obesity prevention coach, Andres Guillama, was the second finalist sent home from the competition. His inability to commit to what could have been a successful culinary viewpoint prevented his growth on camera and in front of the focus groups. His “bland food,” according to Bobby, didn’t help his case. Week one’s potato omelet with chorizo lacked seasoning, and last night’s burger wasn’t much different. Despite being eliminated, he left the competition confident in his future.

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