Road Trip: Travel Through the Arizona Desert With Rachael and Guy

by in Shows, August 28th, 2012

on the road arizona
This week, contestants of The Great Food Truck Race found themselves in the dry heat of Flagstaff, Ariz. They were challenged to work with an ingredient native to the Arizona deserts: cactus. Some teams really embraced the ingredient, incorporating it into their dishes successfully — especially team Pop-A-Waffle, who won themselves immunity with their fresh cactus salsa. But Arizona has so much  more to offer, including restaurants and bakeries hand-picked by Guy Fieri and Rachael Ray.

For the next couple of weeks, we’re following the Food Trucks city by city with our guide of the best eats, compiled by the On the Road app and website. Today we’re exploring Flagstaff and Sedona, but come back next week for our picks in Texas.

Get Food Network’s picks for Arizona eats

Fruit Snacks: Are They Healthy?

by in Uncategorized, August 28th, 2012

fruit snacks
My three kids go gaga over fruit snacks—and they’re not the only ones. You can find them at the movies (in the kids snack pack), in birthday party goodie bags and in school snack or lunch bags. But are these chewy goodies good for our kiddos or ...

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Seed Your Tomatoes

by in Food Network Magazine, How-to, August 28th, 2012

Seeded Tomato

Hot tips From Food Network Kitchens’ Katherine Alford:

Taste your tomato seeds before using them in a dish: Sometimes the seeds are bitter and can overpower subtle flavors, like the summer squash and wax beans in Food Network Magazine‘s Fettuccine With Summer Vegetables and Goat Cheese. If your tomato has bitter seeds, place them in a strainer along with the pulp, then press out and use the juice only; discard the seeds.

(Photograph by George Doyle/Getty Images)

Bread — Iron Chef America Ingredients 101

by in Shows, August 27th, 2012

iron chef america battle bread
In these carb-conscious times, when bread is often painted as the villain of the modern-day diet, we often need reminding just how important this staple is and has been to the development of human culture.

As far as I am aware, there is no cuisine in the world that does not include bread or dough of some kind among its roster of dishes, and this has been the case since long before man began to keep written records.

Bread, in all its many forms, has had a huge impact on our development. Revolutions have started over the lack of it and indeed, without the ability to grow and harvest grain, humanity would never have begun to form its earliest communities.

So as you marvel over the dishes the Iron Chef and their challenger create for the Chairman, remember that while man may not live on bread alone, our diet would be a lot less interesting without it.

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Robin’s Healthy Take: Coconut Shrimp

by in Uncategorized, August 27th, 2012

A restaurant favorite, coconut shrimp is sweet, crunchy and almost always deep-fried—hence its deliciousness. Next time you’re tempted to order it, consider this: ONE coconut shrimp contains 126 calories and over 7 grams of fat. Mathematical...

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Meatless Monday Mexican-Style

by in Recipes, August 27th, 2012

Chiles Rellenos
If your usual Mexican dinner spread includes everyday veggie tacos or cheese quesadillas, try experimenting with chiles rellenos instead to add a new twist of flavor to your dinner. Traditional versions of this Mexican classic feature a soft cheese-stuffed poblano pepper that’s quickly deep-fried and bathed in tomato sauce. Marcela Valladolid, Food Network’s own queen of Mexican cuisine, has prepared her version of this authentic favorite. Check out how Marcela makes chiles rellenos below, and find easy-to-make side dishes to serve with her flavor-packed meal.

Just like traditional recipes, Marcela’s Chiles Rellenos (pictured above) boasts an oregano-Monterey Jack cheese mixture that fills warm, charred poblanos. She whips a light, airy egg-based batter to coat the peppers before frying them until they’re golden and crispy. Top each stuffed poblano with a smooth blended tomato sauce flavored with a touch of garlic and onion. Flip through this step-by-step gallery to see how Marcela prepares this authentic dish.

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Barbie Babes Says Goodbye — The Great Food Truck Race

by in Shows, August 26th, 2012

momma's grizzly grub and barbie babes
The third season of The Great Food Truck Race took the remaining seven trucks to Flagstaff, Ariz., this week. And while the contestants are starting to learn the ropes of the food truck industry, they weren’t without newbie difficulties this challenge. With a grand prize of $50,000 on the line and the chance to keep their truck, each team will try to pull out all their tricks to stay in the game, but ultimately, one truck must go each week. Every Sunday night, FN Dish will bring you exclusive exit interviews with the latest Food Truck contestants to get the boot.

This week, Barbie Babes dealt with more equipment issues, as well as timing and location problems. While they embraced the Truck Stop challenge and Speed Bumps, they just couldn’t take their Down-Under dishes to the next level — and unfortunately, Australian friends Jasmin, Hayley and Skye had to give the keys of their truck back to Tyler.

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Peanut Cupcakes With Nougat-Chocolate Frosting — Most Popular Pin of the Week

by in Community, August 26th, 2012

peanut cupcakes with nougat chocolate frosting
Skip store-bought candy and satisfy your cravings with tasty cupcakes that are modeled after candy bars like this week’s Most Popular Pin of the Week: Food Network Magazine‘s Peanut Cupcakes With Nougat-Chocolate Frosting. Whip up this roasted peanut cupcake that combines crunchy nuts with a marshmallow and peanut butter topping.

For more cupcake recipes that are sure to impress, visit Food Network’s Let’s Bake: Cupcakes board on Pinterest.

Get the recipe: Peanut Cupcakes With Nougat-Chocolate Frosting