Kelsey Nixon’s Top 5 Places to Eat in Salt Lake City

by in Food Network Magazine, April 22nd, 2013

Kelsey NixonKelsey Nixon, host of Cooking Channel‘s Kelsey’s Essentials, tells Food Network Magazine what to eat in her hometown, Salt Lake City.

Shrimp Stuffed MushroomsShrimp-Stuffed Mushrooms From Tin Angel Café
This cafe and art gallery was one of Kelsey’s favorite hangouts after she graduated from nearby Brigham Young University (she now lives in New York full-time). Stuffed mushrooms, filled with peppers, onions and shrimp, was her go-to dish. “I’ve been meaning to re-create something similar at home,” she says. And she should: They come and go from the menu!
$6.50; 365 West 400 South; thetinangel.com

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Restaurant Revisited: Father’s Second Chance at Old World Italian Restaurant

by in Shows, April 21st, 2013

Robert Irvine on Restaurant: Impossible“Old, old, old, old” were the first words Robert Irvine said after arriving at the drab, outdated Old World Italian Restaurant in Murrells Inlet, S.C., a 16-year-old eatery owned by George Hayek Sr. and Teresa Hayek. This husband-and-wife duo started the business with their son, George Hayek Jr., after the latter had graduated from culinary school. In the last five years, they’ve noticed a steep decline in customers, which ultimately has resulted in losses of nearly $1,000 per day and the complete elimination of their retirement savings. With just two days to work and a budget of only $10,000, Robert and his Restaurant: Impossible team tackled fresh, modern updates to Old World Italian’s old-fashioned decor, its bland menu and unstructured management in an effort to give the Hayek family a second chance at success. FN Dish checked in with George Sr. a few months after the transformation to find out how his business is doing today.

“I am happy to report that the makeover has been a smashing success,” he tells FN Dish. “Our sales are up 35 percent since the show has left.”

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One-on-One With the Chopped All-Stars Round 3 Winner

by in Food Network Chef, Shows, April 21st, 2013

Chopped All-Stars Round 3 - JudgesEarlier on FN Dish, we broke down the second round of Chopped All-Stars, including an interview with the runner-up (spoiler alert).

If you missed the show and recorded it, don’t read any further — FN Dish is about to break down the episode and chat with the winner.

SPOILER ALERT: Find out who won

Judges on the Chopping Block: We Chat With the Round 3 Runner-Up

by in Food Network Chef, Shows, April 21st, 2013

Chopped All-Stars Round 3 JudgesThe tables have been turned. Tonight four judges-turned-competitors, Alex Guarnaschelli, Amanda Freitag, Marc Murphy and Scott Conant, tried their hands at cracking the code on the mystery ingredients in the infamous Chopped baskets. Only one advanced to compete in the third spot in the finale, one step closer to winning $50,000 for his or her charity.

If you missed the show and recorded it, don’t read any further — FN Dish is about to break down the episode and chat with the runner-up.

SPOILER ALERT: The exclusive interview with the runner-up

Quinoa Salad With Asparagus, Goat Cheese and Black Olives — Most Popular Pin of the Week

by in Community, April 21st, 2013

Quinoa Salad With Asparagus, Goat Cheese and Black Olives

In conjunction with Let’s Move! and the Partnership for a Healthier America, this week’s Most Popular Pin of the Week, Quinoa Salad With Asparagus, Goat Cheese and Black Olives, offers a nourishing starter or side salad for families that also meets MyPlate guidelines.

Instead of pasta salad, Bobby mixes up a cool, simple salad of quinoa, grilled asparagus and aged goat cheese dressed with a red wine vinaigrette. Go ahead and make it ahead and serve at room temperature.

For similar recipe inspiration for healthy weeknight dinners, visit MyPlate’s Salads board or Food Network’s Let’s Get Healthy board on Pinterest.

Get the recipe: Quinoa Salad With Asparagus, Goat Cheese and Black Olives

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How Many Almonds in a Serving?

by , April 21st, 2013

almonds
Almonds are a great between-meal snack that both fills you up and provides a nutritional punch. One handful of nutrient-dense almonds gives you not only 6 grams of protein, 3.5 grams of fiber, and 75 mg of calcium, but also 13 grams of monounsaturat...

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Get the Look: Tim Love’s Backyard Kitchen

by in Food Network Magazine, April 20th, 2013

Tim Love's Backyard Kitchen

Barbecue king Tim Love built the ultimate meat-lover’s kitchen. Check it out here, then pick up some of Tim’s finds for your own kitchen.
Built In Grill
This stainless steel 42-inch built-in grill doubles as a rotisserie oven.
$6,199; lynxgrills.com for more information

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Breakfast in a Hurry: Easy Recipes for Quick-Fix Morning Meals

by in Family, Recipes, April 20th, 2013

Egg-in-a-HoleIn the midst of the hustle and bustle that is inevitably your morning routine, it can seemly nearly impossible to serve your kids a breakfast of anything other than cereal, and while of course weekdays are no time for leisurely prepared flapjacks or made-to-order omelets, it’s important to send your little ones to school with a wholesome meal in their bellies. Quick-fix recipes that can be made easily and eaten in a flash are welcome timesavers, and kid-friendly picks like egg-in-toast, breakfast-style pizza and better-for-you ganola bars are go-to classics. Check out a few of Food Network’s favorite simple-to-make recipes below for no-fuss morning meal ideas and must-see tips.

The ultimate all-in-one weekday breakfast, the Pioneer Woman’s Egg-in-a-Hole (pictured above) is a kid-friendly favorite that’s ready to eat in only five quick minutes. Using the rim of a round glass, remove a hole in the center of a piece of bread — whatever kind you have on hand will work — then drop it in a buttered skillet and fill the hole with a cracked egg. In less than a minute, the egg will have begun to set within the bread and it will be ready for a gentle flip. Ree recommends letting the egg cook just until the yolk is soft — any longer and it won’t be runny.

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Spring Chicken With Carrots and Peas — The Weekender

by in Family, Recipes, April 20th, 2013

Spring Chicken With Carrots and PeasLike so many American households, we eat a lot of chicken in my little family of two. And, of course, like so many of our fellow poultry eaters, we often fall into a rut and end up making the same four or five recipes over and over again.

Recently, after working our way through another round of the same old roast chicken, I started doing a little searching in the hopes of injecting some fresh inspiration into our routine. I bookmarked recipes for stews, pan-roasted birds and new-to-me marinades.

Because I know her dishes to be pretty darn reliable in the taste department, I started out by trying Rachael Ray’s recipe for Spring Chicken With Carrots and Peas. You begin by browning the chicken in a little olive oil and then turning down the heat so the chicken cooks through.

Once it’s done, you pull the chicken out of the pot and add chopped shallots. Once they’ve cooked and picked up all those gorgeous bits of golden chicken from the bottom of the pan, you add some white wine, carrots and peas. Finally, the chicken is nestled back into the pot. You can serve it immediately, or you can let the chicken stew a bit longer and pick up some of the flavors from the pot.

Before you start cooking, read these tips