15-Minute Burrito — Meatless Monday

by in Recipes, January 20th, 2014

Brown Rice and Bean Burrito
“It’s like eating a hidden salad,” Food Network Kitchens chefs say of their healthy, fuss-free Brown Rice and Bean Burrito (pictured above). “Burritos are a great way to introduce vegetables and salads to your kids.” The quick-fix recipe, ready to eat in only 15 minutes, is rolled full of better-for-you brown rice and protein-packed black beans, plus cheddar, creamy avocado and fresh carrots, so it’s every bit as hearty as meat-filled burritos, but lighter and fresher than the classic variety. If you’ve struggled with rolling burritos or sandwich wraps before, know that the process goes smoothly here, thanks to the avocado, which is gently mashed with zesty lime juice and will act like glue.

This recipe makes enough for just one burrito, so it’s a go-to option when prepping an after-school snack for your child or packing a lunchbox for yourself, but you can also increase the amount of each ingredient and feed a family. Let your kids have a hand in mealtime by rolling their ultimate burrito. Just set up a fillings bar complete with the prepared ingredients, and allow them to add what they’d like to the tortilla and roll it up.

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Kale Juice as the Next Cocktail Mixer? (Yes, It’s Happening.)

by , January 20th, 2014

green margarita
In signs that enthusiasm for juicing shows no signs of flagging, it now extends to those who like to indulge in the occasional cocktail. As the New York Times reported last month, hip bars are embracing the world of fresh fruit and vegetable juices ...

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Cook with Tea

by in Food Network Magazine, January 20th, 2014

Cook With TeaTo add flavor without extra calories, turn to your favorite tea: Steep a bag in water and use that for boiling vegetables, cooking grains or poaching chicken and fish (like in Food Network Magazine‘s Green Tea Salmon). Try all kinds of tea, such as black, mint, chai, chamomile or spice. Just don’t steep the tea bag for too long; the flavor can become bitter.

Payback, Cutthroat-Style — Alton’s After-Show

by in Shows, January 19th, 2014

While competitors may not know the dishes they’ll be tasked with cooking on Cutthroat Kitchen, or the specifics of the challenges that will befall them in battle, a few things are certain about the contest: Chefs will sabotage each other and be sabotaged in return. It’s how contestants cope that will ultimately determine the success of their food, and while much of their adaptation involves recipe tweaks and ingredient swap-outs, it also requires strategy in bidding and the assigning of a particular sabotage once it’s been earned.

On this week’s episode of Cutthroat Kitchen, Chef Leah wasted no time in gifting a doozy of a challenge to all three of her rivals during Round 1’s quesadilla test. She paid a whopping $6,900 to force the other competitors to use a high-powered work lamp, a kitchen torch and a hair-straightening flat iron as their sole heat sources. “So, at this point, Chef Leah is hated by almost everyone universally. When the mid-challenge item came up, it was almost a fait accompli that somebody would make sure she got it,” Alton revealed to judge Simon Majumdar on the host’s After-Show. Sure enough, as a form of evilicious retribution, she was tasked with making two pitchers of margaritas using a human-powered blender attached to a bicycle, so she ultimately learned the sting of sabotage as she peddled to make the motor run. “But in the end, I don’t know how bad it hurt her,” Alton explained to Simon. Not only did Chef Leah survive the round, but she went on to win the entire competition after outcooking her rivals in rounds of chicken noodle soup and fish fries.

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Mushroom-Spinach Stuffed Shells — Most Popular Pin of the Week

by in Community, January 19th, 2014

Mushroom-Spinach Stuffed Shells - Most Popular Pin of the Week
This week’s Most Popular Pin of the Week proves that even classic Italian favorites can have a healthy spin — and still make your mouth water. Stuff jumbo pasta shells with an irresistible filling of spinach, mushrooms and three cheeses (part-skim mozzarella, low-fat cottage cheese and Parmesan). Then bake in a garlicky fennel-seed tomato sauce until bubbly.

For more healthy everyday recipe inspiration, visit Food Network’s Let’s Get Healthy board on Pinterest.

Get the Recipe: Food Network Magazine’s Mushroom-Spinach Stuffed Shells

How to Be Smarter About Paleo

by , January 19th, 2014

Love them or hate them, caveman-style eating plans like Paleo are the fad diets du jour. While there’s nothing wrong with getting back to basics and giving processed foods the heave-ho, diets like these tend to be too restrictive. Followers are of...

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Sweet vs. Spicy Wings: Which Team Are You On?

by in Recipes, Shows, January 18th, 2014

Classic Hot WingsJust this morning on a brand-new episode of The Kitchen, co-hosts Sunny Anderson and Geoffrey Zakarian showed off a duo of recipes for the humble chicken wing. This game-day favorite is a blank canvas for almost all ingredients, but often one of two tastes ends up reigning supreme: spicy or sweet. While both Geoffrey and Sunny deep-fried their wings until the skin was deliciously crispy and the meat juicy, Geoffrey opted for a slightly spicy rendition with piquillo peppers and cumin in his BBQ Chicken Wings with Blue Cheese Butter, and Sunny celebrated the sweeter flavor of pomegranate juice and hoisin sauce in her Sticky Onion Crunch Wings. Both finished wings proved deliciously sticky, but Geoffrey’s featured smoky notes while Sunny’s were subtly sweet without losing their savory bite.

Before you pick which team you’re rooting for in this year’s big game, FN Dish is challenging you to select which side you’re on in the great debate of sweet versus spicy chicken wings. Cast your vote below to tell us which flavor profile you prefer, then find party-ready recipes for both kinds of wings after the jump.

Get recipes for spicy and sweet chicken wings

Giada’s 5 Stay-Fit Strategies

by , January 18th, 2014

She skips the gym!

Giada is definitely fit, but not from running. “The idea of being strapped to a treadmill every day is my worst nightmare,” she says. She takes walks on the beach, does an hour of yoga most mornings and paddleboards in...

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Shrimp and Grits — Down-Home Comfort

by in Recipes, January 17th, 2014

Shrimp and Grits - Down Home ComfortDown-home comfort has caught fire in the last 10 years or so with the classic low-country dish Shrimp and Grits. It’s being served in white tablecloth restaurants from Savannah to Seattle. Perhaps the epicenter of the shrimp and grits phenomenon is Charleston, S.C. Charleston is one of the most-popular travel destinations in the United States, an absolute magnet for foodies and tourists, and home to some of the country’s finest restaurants. My friend and mentor Nathalie Dupree, who now resides in Charleston, has an entire cookbook devoted to shrimp and grits. She writes: “Shrimp and Grits, one of the South’s most beloved foods, leaves a lingering taste and a folkloric mystique that borders on the mythical. Each community and ethnic group along the region’s shorelines brings its own cultural influences to the dish.”

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Guy’s Grocery Games Wants Your Ideas for Next Season

by in Shows, January 17th, 2014

Guy Fieri and chefsWhile watching the Season 1 finale of Guy’s Grocery Games this Sunday at 8pm/7c, you know to expect some of the craziest challenges. When Guy sends the contestants out to shop for their ingredients, he pretty much springs anything on them, whether it’s a challenge that requires them to cook only with frozen ingredients or a shopping trip where they must gather everything without using carts.

This season’s challenges have included Can Can, Out of Stock, 5 Items or Less, Grocery List, Budget Battle, Frozen Food Feud, Single-Aisle Showdown, Bag Swap, Closing Time and No Carts Allowed. But for the coming season, Food Network wants to hear your ideas. Fans of Triple G, do you have any crazy shopping challenges that you’ve thought of while watching the show? Your idea might just make it into the new season.

Food Network wants to hear from you