As Quick as Delivery — Comfort Food Feast

by in Family, Recipes, January 23rd, 2013

Rachael Ray's Buffalo PizzaDitch the delivery drama and slice up a pizza of your very own. We’re not talking about taking a box from the freezer. With the help of store-bought dough (available at most grocery stores or pizzerias), these pizza recipes are as quick as ordering in. Simply stretch out the dough, don with your favorite toppings and pop it in the oven.

Sometimes a good pizza comes down to the trilogy: mozzarella, tomato and basil. Giada De Laurentiis creates the classic slice with her Pizza With Fresh Tomatoes and Basil recipe.

Rachael Ray makes a Wingless Buffalo Chicken Pizza (pictured above) that packs all of the heat of the finger-licking favorite. Her Mega Meatball Pizza, on the other hand, has more of that Italian flair.

Sandra Lee’s BBQ Chicken Pizza puts store-bought chicken tenders, shredded Gouda and barbecue sauce to use. On a smaller note, Pizza Pockets come loaded with turkey sausage and arugula and trade the usual large triangle for a dish perfect for parties.

Get more pizza recipes from family and friends

Best 5 Chicken Enchilada Recipes

by in Holidays, Recipes, January 23rd, 2013

Chicken EnchiladasThe big game is just days away, which means that it’s officially time to start planning your weekend tailgate menu. Whether or not you’re a fan of the teams taking the field on Sunday, almost everyone can appreciate the relaxing afternoon of TV watching, couch potato-ing and heavy-duty snacking that comes with this ultimate football showdown. Invite your friends and family over for a casual game-day bash and serve a spread of mingle-friendly dips, Buffalo-style wings and adults-only cocktails, all rounded out by a crowd-pleasing main dish: the chicken enchilada. Check out Food Network’s top five chicken enchilada recipes below — each a hearty, all-in-one meal that the whole family will enjoy  and cook up one at home this weekend.

5. Light Chicken Enchiladas — Stick to your New Year’s Day healthy-eating resolution while still enjoying this full-flavored dish, made with lean chicken breasts, just a splash of olive oil and a sprinkling of muenster cheese.

4. Chicken Enchiladas Suizas — Food Network Kitchens incorporates a touch of heat to its tomato-based enchilada sauce by adding a few Serrano chile peppers, but a scoop of Mexican crema mixed with shredded chicken helps to balances the spice.

Get the top three recipes

Chatting With the Round-2 Winner of Chopped Champions

by in Shows, January 22nd, 2013

Chefs Walter D'Rozario and Vinson PetrilloIn an all-new season of Chopped Champions, 16 chefs, each with a previous Chopped win under his or her belt, are returning to the kitchen to face off for a second time in the ultimate multicourse cook-off. Although they’re no strangers to mystery baskets, these chefs are under more pressure than ever, as they’re competing not just for Chopped glory but also a spot in the finale where they can ultimately claim a $50,000 prize and the coveted title of Grand Champion.

Each week, four chefs will take their places in the kitchen and battle it out in the hopes of outlasting the chopping block once again. While three will crumble beneath the demands of Champions cooking, one will prove his or her culinary chops for a second time. Check in with FN Dish every Tuesday night after the episode to hear from the latest winner.

SPOILER ALERT: Find out who won

Easy Tomato Soup and Grilled Cheese Croutons — The New Girl

by in Family, Recipes, January 22nd, 2013

Easy Tomato Soup With Grilled Cheese CroutonsWhile I’m not technically a rookie anymore, I often still feel like one. Don’t get me wrong — my culinary skill set improved significantly in 2012. The many hours spent whisking away in the kitchen more often than not resulted in satisfied taste-testers (luckily, my friends happily oblige to free food). But with so many techniques still to master and trendy ingredients out there to try, it’s hard not to feel a step behind.

To shake these self doubts, I go back to the basics. A challenge is good, but cooking should remain, for the most part, fun. And sometimes there’s nothing quite as enjoyable as simple comfort food.

Ina’s Easy Tomato Soup from Food Network Magazine is just as the Barefoot Contessa promises: fool-proof. It’s a recipe that I am confident in getting right each time. Prep work is minimal and cleanup is a cinch, so the whole process is relaxing. As I let everything simmer together, I could almost hear her cheery voice encouraging, “How easy is that?”

Read more

Your Favorite Diner Sandwich — Rachael vs. Guy: Celebrity Cook-Off

by in Shows, January 22nd, 2013

Carnie Wilson and Hines Ward
Rachael vs. GuyOn Sunday’s episode of Rachael vs. Guy: Celebrity Cook-Off, the challenge had the celebrity contestants at Mel’s Drive-In on Sunset Boulevard in Hollywood. The goal was to reinvent three classic diner sandwiches: the tuna melt, the cheeseburger and the club sandwich. Unfortunately, not everyone lived up to the challenge. The diners found Dean’s and Chilli’s dishes from Team Guy their least favorite. In the end, Chilli was eliminated.

When you think about it, a diner sandwich makes a pretty darn good lunch, especially when you want to satisfy a craving for greasy spoon cuisine. Everyone has his or her favorite sandwich — you may even order the same one every time you visit a diner. FN Dish wants to know, What’s your favorite diner sandwich? Vote in the poll after the jump.

More From Rachael vs. Guy:
Episode 3 Recap (Video)
Watch the Full Episode (Video)
Episode 3 Highlights (Photos)

VOTE for your favorite diner sandwich

7 Reasons You’re Gaining Weight

by , January 22nd, 2013

woman on scale
You’ve been trying so hard to shed pounds, but notice the scale tipping the other way. Before you toss your arms up in defeat, perhaps there are reasons why you’re gaining weight that you never thought of. My clients often tell me they’re sure...

Read more

Spice Up Your Avocados

by in Food Network Magazine, January 22nd, 2013

Avocado
Americans buy a shocking amount of avocados in January. About 145 million pounds flew off the shelves this time last year, a 15 percent increase over 2011, and we’re guessing almost all of them got mashed and turned into guacamole. While there’s no shame in that, we figured you might want to try something new: Halve an avocado and remove the pit and peel, then press into the rounded side seeds, spices or finely chopped bacon. Slice and serve on crostini or salad.

Image from left to right: Poppy seeds and salt, bacon and smoked paprika, Old Bay Seasoning and salt

(Photograph by Sam Kaplan)