7 Peanut Butter for Lunch Recipes

by in Recipes, September 2nd, 2014

Peanut Butter for Lunch
It’s time to pack the kids up for school again, and that means making mounds of school lunches. But PB&J sandwiches can take you only so far. For a new twist on a classic ingredient that kids and adults love, look no further than the Peanut Butter series on FN Dish. For the next three weeks, we’ll be giving you inventive recipes that let you incorporate peanut butter into all your meals — from breakfast to dessert — for the entire family.

Here are ways you can sneak a little peanut butter into your midday meal: lunch. And don’t forget to check out last week’s breakfast post here.

1. Instead of a mayonnaise-based chicken salad, try it with a touch of peanut butter with Bobby Flay‘s Chinese Chicken Salad with Red Chile Peanut Butter recipe (pictured above).

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Uniquely Austin Eats — On the Road with The Great Food Truck Race

by in Restaurants, Shows, September 2nd, 2014

Let There Be Bacon Burger on The Great Food Truck RaceThis week on The Great Food Truck Race the food truck rookies found themselves moving from the Southwest into the heart of Texas. Because Austin is known for “keeping it weird,” Tyler Florence decided to pull some interesting tricks on the teams. On Day One he had them partner up, which produced some odd pairing, e.g., Let There Be Bacon and Middle Feast. Later all the teams moved to a dating event, where they had to work their charms on selling food to singles, which had some mixed results. And in one final eccentric challenge, Tyler instituted a Truck Stop truck swap. You can imagine how weird that was for the teams.

In the end, many of the teams found it difficult selling in Austin, just because they were competing against some of the best restaurants and established food trucks in the country. And Austin has got a little bit of everything in that regard: tacos, barbecue, comforting classics, international specialties and more. Find out all that Austin has to offer.

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Beat the Afterschool Slump with Kid-Friendly Snacks

by in View All Posts, September 2nd, 2014

Sweet and Saltines

The end of summer is a big deal for kids. If your young ones have already gone back to school, they’re transitioning from camp and family vacations to rowdy rides on the school bus, binders filled with homework and snacks before soccer practice. If they haven’t gone back yet, those days are coming up fast. This school year, ease their back-to-school shift with easy kid-friendly snacks. These recipes for kid-friendly midday refueling will satisfy and re-energize your kids while still leaving room for dinner. Here are some wholesome, homemade Food Network favorites:

Salty square crackers are suited to so much more than out-of-the-box snacking. Take it from Trisha, who drizzles saltines with butter, brown sugar and chocolate for Sweet and Saltines (pictured above), reaching that perfect cross between salty and sweet. Hey, it’s a whole lot better than passing kids a candy bar.

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There’s Still Time to Make Ice Cream by Kicking a Ball Around

by , September 2nd, 2014

Summer is about to give us its final, humid embrace. Just because we are approaching fall doesn’t mean we will stop eating ice cream, however. Ice cream is to be screamed for throughout the year in equal measure. Case in point? Here’s an ice cream maker that doubles as a kickball.

The appropriately named Kickball Ice Cream Maker is exactly what it purports to be. You make ice cream by filling the ball up with ingredients and then kicking it around for a while. A pint of ice cream takes twenty minutes of playtime to finish, upon which you’ll have an easy, creamy way to replace all of those calories you unfortunately burned while exercising. It’s a win/win.

If you are the type of person who loves ice cream, but hates pushing buttons, you can get one of these for your volleyball court/dessert shack by ponying up $35.

In the Kitchen With: Katie Workman

by in Books, Family, September 2nd, 2014

In the Kitchen With: Katie WorkmanFor thousands of us, fall is the real season of renewal, when back-to-school planning encompasses everything from freshly sharpened pencils to visions of easier, tastier — and saner — mealtimes. If those visions are starting to blur a couple of weeks into the new routine, take heart and meet Katie Workman. The mother of an 11- and a 14-year-old, she is the author of The Mom 100 Cookbook: 100 Recipes Every Mom Needs in Her Back Pocket.

The book’s frank and funny tone, elevated comfort food and down-to-earth suggestions for involving kids in the kitchen have endeared Workman to legions of fans (and helped spawn a sequel due out next summer). Last month, she stopped by Food Network Kitchen in New York’s Chelsea Market to make her Taco Night tacos and dish on late-night cooking, the one kitchen tool she can’t live without and annoying food habits all parents should avoid. Here are some questions and answers from our conversation, plus three family-friendly recipes worth incorporating into your repertoire right now. (For more on Katie’s visit, check out The One Recipe: Katie Workman’s Taco Night Tacos.)

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Barbecue: A Classic and a New Kid

by in Books, September 1st, 2014

Barbecue: A Classic and a New-Kidby Michelle Park

There is arguably no other American cooking tradition quite as lore ridden as barbecue. This month, we’ve handpicked two cookbooks devoted to that mouthwatering marriage of meat and smoke that will urge you to partake before summer officially ends. The first is one of the most-classic books we have on the subject, and the second is sure to become one.

The Classic
The Complete Book of Outdoor Cookery, James A. Beard and Helen Evans Brown (1955)

When navigating something as American as barbecue, who better to turn to than quintessential American cooks? A little antiquated on some fronts, pheasant being less common than it used to be, The Complete Book still has much to offer anyone entering the foray of outdoor cooking — something tells me corn pudding and grilled sausages won’t go out of style anytime soon. Inside, you’ll find a handy guide of times and temperatures for nearly every cut of meat you can put over a fire. True to its title, the book also dedicates entire chapters to tried-and-true sauces, marinades, appetizers and sides to round out your all-American feast — each, of course, matched with its ideal meat pairings. At once authoritative and approachable, this book is the trustworthy friend you’ll consult before any cookout. The American palate may have since graduated beyond French dressing, but we think this book is here to stay.

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Vote on Your Least-Favorite Foods as a Kid — Rachael vs. Guy: Kids Cook-Off

by in Shows, September 1st, 2014
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Rachael vs. Guy: Kids Cook-OffOn this past Sunday’s episode of Rachael vs. Guy: Kids Cook-Off, the kids faced one of their toughest challenges yet, cooking their least-liked foods. And they couldn’t lie to Rachael and Guy — their parents were on hand to spill the beans on what the kids really hate the most. The whole idea behind the mini challenge was to, hopefully, get the kids to like those foods, or at least find an appreciation for them. And along with Rachael and Guy, each kid chef had to taste his or her creation, so there was no getting out of it. It’s worth mentioning that some kids didn’t change their minds!

Thinking back to when you were a kid, what was your least-liked food? It was most likely an ingredient, like a vegetable, that now, as an adult, you don’t mind or maybe even love. Brussels sprouts? Yeah, they stank, but wasn’t it always because Mom overcooked them? You know better that the little cabbages are perfect roasted or sauteed, not boiled to within an inch of their lives.

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Grilled Shiitake and Tofu Banh Mi — Meatless Monday

by in Recipes, September 1st, 2014

Grilled Shiitake and Tofu Bahn MiChicken, burgers, brats and barbecue may be all the rage on Labor Day, but you don’t have to forgo your plans for Meatless Monday on account of the holiday. Celebrate the day with a hearty, satisfying cookout starring tofu instead of traditional meats. If you’ve never before cooked with tofu, know that while its flavor is plain on its own, tofu can easily adopt the bold tastes of marinades, rubs and sauces. Plus, extra-firm tofu is hearty enough to stand up to high heats, so it’s a go-to pick for grilling on this unofficial last day of summer. Try featuring it with barbecue sauce, in tacos or in a next-level take on the classic banh mi sandwich.

Ready to eat in only 35 minutes, Food Network Kitchen’s Grilled Shiitake and Tofu Banh Mi (pictured above) is both easy to make and packed with tastes and texture, boasting layer upon layer of earthy mushrooms, fresh produce and a creamy mayonnaise dressing. The secret to flavor in this sandwich lies in the marinade for the mushrooms and tofu, as this sweet and tangy combination features fresh garlic and hoisin sauce. Once the mushrooms are charred and nearly tender, and the tofu slightly smoky, serve them on a toasted roll and finish with a refreshing salad of cool cucumbers and carrots. Be sure to add a mixture of mayonnaise and Sriracha to the roll for a punch of flavor and subtle heat.

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