What to Watch: Scott Conant Cooks Polenta on The Kitchen and Three Rounds of Pizzas on Chopped

by in Shows, January 31st, 2014

Chopped Pizza PerfectThis weekend Food Network is packed with shows to get you cooking all kinds of meals, including potlucks, party foods and easy dinners. On Saturday morning, Ree is cooking up a potluck meal to bring to church. Later, Trisha is getting ready for a living room campout with her niece and nephews. Then, on The Kitchen, the hosts show their easy dinner recipes, plus Scott Conant stops in to make polenta.

On Sunday, Rachael’s got three easy meals from one grocery bag. Afterward, Guy’s cooking up grilled halibut. And Jeff’s smoking up his kitchen with tri-tip sandwiches. Stay tuned for an Italian-themed party that Ina’s planning for a friend.

In the evening, watch a special night of Chopped where the chefs face cooking pizzas in all three rounds. Then it’s a new episode of Cutthroat Kitchen where one chef must cook crepes in a crooked pan.

Read More About the Shows

Super Sliders — Comfort Food Feast

by in Entertaining, January 30th, 2014

Triple Pork Sliders for the Big GameEven with boatloads of nachos, nonstop chicken wings and all the guacamole you can sink your chips into, there’s one game-day dish that a football fan — or commercial aficionado — can’t live without. It’s a little sandwich we like to call the slider. Champion of the happy hour menu and bite-size rendering of a national favorite, these wee sandwiches are a mandatory competitor in your big-game spread.

To keep it simple, kick it off with Ina Garten’s classic beef sliders. With only the kiss of a grill, these mini burgers don’t need a fancy sauce — just that obligatory squeeze of ketchup. If sauce is what you’re after, Bobby Flay’s Sliders with Chipotle Mayonnaise are finished with a semi-homemade swipe of smokiness.

How can the Neelys’ Triple Pork Sliders (pictured above) pack in three types of pork, you ask? Each little sandwich features ground pork, fresh Mexican chorizo and crisp, smoky bacon. Now that’s a combo worthy of a championship.

Read more

Shrimp: Myths vs. Facts

by , January 30th, 2014

shrimp trio
Are you shrimp lover but not sure if the shellfish is the smartest seafood choice? It’s time to dispel the biggest myths about these tiny (and tasty) crustaceans.

Myth: Shrimp are high in calories.
Fact: Shrimp are a wonderfully lean source of...

Read more

Super Snack Mixes for the Big Game

by in Entertaining, January 30th, 2014

New York Deli Snack MixWhether you’re hosting a rowdy football-watching crowd or headed to a game day party, a snack mix is a great make-ahead option for guests. These inspired mixes can be stored in a container for up to three days, so you can focus on television come Sunday.

1. New York Deli Snack Mix (pictured above)
This concoction is inspired by the classic flavors of pastrami on rye with mustard. Crisp corn cereal, kettle cooked potato chips and lightly crushed rye melba toast serve as the crunchy base for a buttery mustard and brown sugar sauce. Bake the mixture until it’s dry before adding French-fried onions and bite-sized pieces of beef jerky.

Click for more ideas

Restaurant Revisited: Dirty Laundry at Hillbillies Restaurant

by in Shows, January 29th, 2014

Robert Irvine on Restaurant: ImpossibleWhen Robert Irvine arrived in Murphys, Calif., to rescue Hillbillies Restaurant, he was forced to contend with not only a dingy dining space overrun with tchotchkes, but with struggling owner Jami Saul as well. Unconfident and unable to assert herself to her staff, she would often be talked down to by her employees, so it was up to Robert to teach her how to voice her opinion and stand up for herself. He and his Restaurant: Impossible team had just two days to work and a budget of only $10,000, but in true Irvine fashion, he delivered, reopening Hillbillies to a crowded house of eager customers. Read on below for the first exclusive interview with Jami to find out how her business is doing today.

“I do love the simplicity and clean feeling the new design brings to the restaurant,” Jami says of the transformed Hillbillies. “My favorite is the front entrance and the back wall of pallets. I think Lynn nailed the design for me.”

Read more

This Week’s Nutrition News Feed

by , January 29th, 2014

fork close-up

In this week’s news: Yogurt discovers its savory side; scientists look into the problems of piling on the protein; and caramel coloring gets a red flag.

Takers for Tomato Yogurt?
Blue Hill Farm, annex of New York’s famed Blue Hill eateri...

Read more

Make These Bacon-and-Egg-Stuffed Potatoes Part of Your Game Day Plan

by in Recipes, Shows, January 29th, 2014

Carbonara PotatoesChopped Dinner ChallengeThe Chopped Dinner Challenge is a series of recipes showing you how easy it is to cook like a winning Chopped competitor. Every week, FN Dish will showcase a recipe created by Food Network Kitchen that uses at least one of the Chopped basket ingredients, plus basic grocery goods and simple staples. Consider it your very own Chopped challenge. Just take this frequent tip from the judges: Don’t forget to season!

For this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient pancetta, an unsmoked Italian bacon. Pancetta is popularly used to add flavor in many Italian recipes for sauces, but in this twice-baked potato recipe it becomes a star ingredient in the filling and the topping. And along with eggs and cheese this dish has the same comfort as a bowl of pasta carbonara. These Carbonara Stuffed Potatoes with Crispy Pancetta make a great meal on a day when you’re looking for a comforting dish, but what they’re really meant for is enjoying with family on Super Bowl Sunday while watching the game.

Read more

How to Make 7-Layer Greek Dip

by in Entertaining, How-to, January 29th, 2014

http://www.foodnetwork.com/recipes-and-cooking/every-layer-dips/pictures/page-3.htmlSpend more time in front of the game and less time in the kitchen by making this seven-layer dip the day before the event. It’s a hearty option to serve with chips and is also vegetarian-friendly. See the step-by-step photo how-to below to ensure that each scoop will score big with your guests.

Click here for the step-by-step photos

Alton’s Dream Cutthroat Kitchen Sabotages Revealed

by in Food Network Chef, Shows, January 29th, 2014

Alton's Dream Cutthroat Kitchen Sabotages RevealedLet’s set the scene: utensils made from aluminum, no salt, missing ingredients and an evilicious grin to top it off. These are all the ingredients that make up Cutthroat Kitchen. Every Sunday night, Alton dishes out sabotages that can trip up even the best of chefs — but here’s the kicker: Alton truly enjoys watching the chefs distribute and overcome the obstacles that are thrown at them.

“I love seeing people play the game, so anything that accentuates that, I’m a fan of. I grew up loving game shows,” Alton recently told FN Dish on the set of his show. “The auctioning segments are my favorite part — I enjoy the strategies used by the chefs,” he continued saying.

Read more

Top Recipes for Cold and Flu Season (Beyond Chicken Soup)

by , January 29th, 2014


Cough, hack, sneeze — the sniffly season is upon us. Traditional go-to choices include tea (warm fluids are soothing, hydrating and some have antioxidants), orange juice (vitamin C!) and Grandma’s chicken noodle soup. But do these foods ...

Read more