The next stop on Episode 5 of The Great Food Truck Race was a turning point for the four remaining food trucks. This was the chance for those who’d perpetually been in the middle or in the bottom to break out of their rut. But the Twin Cities of Minneapolis and St. Paul proved to bring double the difficulty the teams had expected. Tyler promised the teams wouldn’t have a Speed Bump on day one, but he ended up springing a Truck Stop challenge on them, one that none of the teams were able to accomplish. On day two, another Truck Stop was much more attainable for all the teams but one, leading to its elimination.
Chicken breast is an easy go-to ingredient — quick-cooking, versatile and, of course, palette-pleasing. This week’s Most Popular Pin(s) of the Week is Rachael Ray’s Top 100 30-Minute Meals, which includes several easy chicken recipes. Pictured above is an eye-catching plate of Parmigiano and Herb Chicken Breast Tenders served with a side of pasta.
This recipe is versatile — you can serve these tenders hot or cold. If cold, pair them with a pasta salad. If hot, they’re good as is with a simple mixed green salad. For a quick chicken Parm, top the tenders with tomato sauce and cheese, and serve them with a side of spaghetti.
For more everyday recipe inspiration, visit Food Network’s Let’s Cook: Main Dishes board on Pinterest.
Get the recipes: Rachael’s Top 100 30-Minute Meals
At the Dining Hall
• Make room for fruit...
Muffins come in all sizes from mini...
Check out Nadia G.’s Montreal kitchen, then pick up some of her finds for your own kitchen.
Black goblets appeal to Nadia’s dark side. $16, Mario Luca Giusti; seed387.com
Nadia’s Brasserie Plates are modeled after those used in restaurants in France during the 1920s. $33 for a 9½-inch plate, Pillivuyt USA; 125west.com
Summer may be winding down but there are tomatoes, cucumbers and radishes still ready for harvest. Refreshing, crisp and colorful, this simple salad is the perfect side dish to almost any meal. I swapped the traditional herbs like basil and parsley ...
Now that the school year is well under way, chances are your morning and evening schedules are becoming ever more hectic. Between early carpools, afternoon dentist appointments and late soccer practices, it can seem almost impossible to make time for cooking breakfast and dinner — let alone packing school lunches. And on those days, it’s important to have quick-fix meals waiting for you in the freezer. The key to getting the most out of your freezer is making sure it’s always stocked with a range of ingredients and ready-to-go dishes; try to dedicate some time on the weekend to preparing and freezing foods so they’ll be there when you need them. Check out a few of Food Network’s go-to easy-to-freeze recipes for breakfast, snack time and dinner below to find favorites that kids and grownups alike will enjoy.
Sometimes just getting out the door in the morning can seem like a feat, and on days like that, it’s best to not have to worry about your kids’ breakfasts. Food Network Kitchens takes the guesswork out of morning meals with its Freezer to Oven Berry Muffins, studded with juicy blueberries and finished with a cinnamon crumb topping before freezing. While this recipe yields 12 muffins, you only need to bake as many as you need at a time while leaving the others in the freezer.
Chili is one of my fall and winter weeknight staples. It’s one of those things that cooks up easily, is fairly forgiving and can expand endlessly. Whenever I pull out my chili pot, I make it a point to cook up a batch big enough to last for at least two nights and a couple lunches.
My standard approach involves lots of vegetables, a pound of ground turkey, plenty of spices and two or three cans of beans (I tend to use black and pinto beans, but anything I have in the pantry is fair game).
After years of eating bowl after bowl of my improvisational chili, however, my husband sweetly requested that I try to vary my chili game a little. And so, I started auditioning new recipes.
As I’ve searched, I’ve come to the conclusion that I’m not really looking for authenticity (my regular recipe includes Swiss chard). Instead, I want a one-pot dish that has a lot of flavor, features vegetables and beans, and if it includes meat, uses a relatively small amount.
Fall ushers in comforting dishes, football Sundays and the inevitable back-to-school whirlwind. This whirlwind includes coming up with ideas for breakfast, lunch, after-school snacks and, on top of that, a quick, easy and satisfying dinner for the entire family. It can become slightly overwhelming. FN Dish is here to help.
Join Food Network’s Melissa d’Arabian, Catherine McCord of Weelicious.com and Dan Pashman of CookingChannelTV.com’s Web series, Good to Know, for a Google+ Hangout about all things fall-related on Tuesday, Sept. 17 at 1pm EST.
They’ll be chatting about family-friendly recipes, secret weapons for grocery shopping, game-watching snacks and delicious fall dishes, even sharing some fun ideas for Halloween.
Do you have a question you want answered? Post your questions for the Google+ Hangout here and return to that page on Tuesday, Sept. 17 at 1pm EST to see if yours is answered.
Nothing says apple season like pie and other baked goodies. These lightened-up versions deliver the flavor you love for fewe...