The 6 Essential Chicken Recipes of Summer — Summer Soiree

by in Recipes, June 4th, 2015

Beer Can Chicken with Cola Barbecue SauceHot dogs and burgers may be the poster children of summer eating, but there’s another unassuming protein that packs a punch during the warm-weather months: chicken. But we don’t mean just any chicken. Summer is the time when this white meat truly shines, since it can come every which way: grilled, fried, barbecued and more. These six must-make chicken recipes belong on your summer bucket list.

1. Beer Can Chicken

If you’ve ever made beer can chicken, you know that this technique results in the most game-changing, moist chicken ever. For Beer Can Chicken with Cola Barbecue Sauce, simply sit a whole chicken on top of an open beer can and set it on the grill over indirect heat. The can holds the chicken up inside the grill, so it cooks extra-juicy and tender.

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Serve Your Dishes on a Stick

by in Recipes, June 4th, 2015

Skip the hassle of serving ware at your next outdoor event by serving all of your favorite dishes like stuffed mushrooms and strawberry shortcake on a stick. You’ll get all of your favorite flavors with way less cleanup, thanks to single-serving skewers that guests can take and tote as they mingle.

Stuffed-Mushroom Skewers

Stuffed mushrooms are an all-time favorite appetizer, and these skewered bites are ready in just 30 minutes. Slide them onto a skewer and pop them on the grill for your next outdoor gathering. For a zesty spinoff, try substituting fresh chorizo and cilantro for the sausage and parsley.

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Millennials Are Big on Cocktails and Wine, but Beer Not So Much

by in Drinks, News, June 3rd, 2015

Millennials Are Big on Cocktails and Wine, but Beer Not So MuchCare for a cocktail? Perhaps a glass of wine? Way to drink like a millennial!

Millennials are increasingly turning to wine and spirits and turning their backs on beer, Business Insider reports, citing a Morgan Stanley industry analysis.

Between 2012 and 2015 alone, those who said beer was their “favorite alcoholic beverage” declined from 29 percent to 26.8 percent overall — and from 33 percent to 27.4 percent among millennials, according to Morgan Stanley’s research.

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No Matter Your BBQ Menu, You’ll Want to Make These Smoky Baked Beans Too

by in Recipes, June 3rd, 2015

The Ultimate Baked BeansBurgers, hot dogs and ribs often steal the show at summertime cookouts, but side dishes are not to be forgotten. From creamy macaroni salads to vinegar-spiked potato salads and simply grilled vegetables, these accompanying plates help round out the meal, but perhaps no side dish screams true ‘cue quite like baked beans. Tender, hearty and oftentimes a tad bit sweet, baked beans are a Southern specialty and surely worthy of a place on your outdoor buffet. Read on below to get both classic and creative takes on this seasonal staple from Food Network stars like The Pioneer Woman and Trisha Yearwood.

5. Quick and Easy Baked Beans — For guaranteed ease and simplicity, Ree Drummond starts with a few cans of baked beans to make this big-batch recipe, which can be conveniently prepped in a single pan. She boosts the flavor with smoky fried bacon, then stirs in additional ingredients, like fresh peppers and barbecue sauce, for next-level taste.

4. Mama Neely’s Baked Beans — “Once you make these beans, there is no going back,” Pay Neely says. “If you want to put your own spin on it, you can use kidney beans instead of pork and beans, but I say my mama’s way is best.”

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One Recipe, Two Meals: Pasta with Butter and Peas for the Kids, and a Veggie-Packed Primavera for You

by in Family, Recipes, June 3rd, 2015

One Recipe, Two Meals: Pasta PrimaveraIf you’re not a fan of pasta, there may be something wrong with you. Just kidding. You’re still a good person.

But really, how could you not like pasta? You know, don’t even tell me if you don’t. I don’t think my heart could take it. I feel like we’re in a good place in our relationship, and I can’t rightly handle any deal breakers. I have to wash my hair today; that’s already too much for me.

Anyway, what we have here is a ridiiiiiculous pasta primavera, but super-stripped down on the front end for your babes. I included some peas in the kid-friendly recipe. Ya know, color! And health or whatever.

The mature version is loaded with veggies, a bit of dry white wine, a little bit and a lot of butter, tons of good Parmesan and a heavy hand of fresh herbs. You may cry. Just keeping adding cheese at the end and I’m sure you will.

As a matter of fact, I’m tearing up right now.

I may need a moment. Or more pasta?

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Maestros of Spice — Chopped After Hours

by in Shows, June 2nd, 2015


Things got spicy on tonight’s episode of Chopped, with all of the baskets packing some heat — including dessert. While most would be hesitant to make something sweet from a basket full of fiery foods, the Chopped judges — Alex Guarnaschelli, Marc Murphy and Maneet Chauhan — handled it flawlessly, using some very out-of-the-box combinations after the episode ended. On an all-new Chopped After Hours, they try their hand at the dessert round with chile pepper honey, devil’s food tres leches cake, pink lemons and canary melon.

“You’ve got to make sure you taste your ingredients before you cook with them,” Marc says as he coughs from the heat of the chile pepper honey. When Ted points out that he can assure Marc the canary melon is not hot and will offer some relief, Marc doubts his assurance, saying, “Well, maybe — you know — in the Chopped basket they might have infused the hot in here somehow. They might have put, like, a syringe in here!”

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Cooking with Kids: Adventures in Strawberry Shortcake Making, Plus a Simple Recipe

by in Family, Recipes, June 2nd, 2015

Strawberry ShortcakeI like to cook with my 8-year-old. It’s way more fun than room cleaning and other required household activities. Recently, I decided to bring our pastime into her third-grade class and make strawberry shortcakes with them. I was nervous. I have stage fright. Also, though I have made this dish dozens of times, I have no prior experience doing it with the help of 19 small friends. (Hats off to all teachers in the land, by the way.)

I figured that strawberry shortcakes would be a good teaching dish; most kids like this springy dessert, making it does not require tons of technical skill, and the recipe has three parts to keep kids engaged. To make it easier, I chose the simplest cream biscuit recipe I knew, and measured out the ingredients ahead of time. (I sliced the berries too, because that’s time-consuming and a little boring.)

The primary reason to show kids how to make this is that someday our kids will be old enough to cook by themselves, and if they know how to make strawberry shortcakes, they might make some for us. Don’t I want that to happen? Yes, I do.

Here’s what you need to make strawberry shortcake with your own group of kids. Below, I am including a prep list, an equipment checklist and the recipe. Scale it up for every 12 kids you want to feed. It is possible, with some extra preparation, to sneak in other skills, like addition, multiplication, division and fractions, and how to read and follow instructions. Use the shopping list and class plan to help simplify the work. Use the checklist to pack and to plan, and the class itself will go pretty smoothly. As it turns out, this third-grade class was a friendly audience. They were curious and helpful, and loved eating their work.

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A Wedding Cake and Dessert Bar Worth $50,000 on Spring Baking Championship — Duff’s Finale Recap

by in Shows, June 2nd, 2015

Spring Baking Championship ContestantsWe had celebrated spring moments like Memorial Day, Mother’s Day and pie-packed picnics. We had tasted spring flavors highlighted in numerous ways, and I even picked up a trick or two myself (thanks, bakers!). It’s amazing when you think about how many talented bakers left Spring Baking Championship. They were already winners because they beat out thousands of other bakers to get to the Baking Championship kitchen.

But on Sunday three gentlemen remained to compete for the dough (see what I did there?) and title of Spring Baking Champion, and it was a challenge like no other. These guys had to make three desserts for a wedding dessert bar to compete for an advantage in the Main Heat, in which they had to make one of the most-difficult desserts of all — a wedding cake. It’s been a crazy ride so far, and these three bakers have been gunning for each other since day one. It’s almost like they knew it would come down to this. Let’s get into it and review what these cats created.

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Fans Show Us Their Guilty Food Pleasures: All About Burgers

by in Community, Shows, June 2nd, 2015

Fans Show Us Their Guilty Food Pleasures: All About BurgersA buttery, crisp bun, a blanket of gooey, melty cheese and a hunk of hot meat that oozes juice — there’s nothing quite like an over-the-top burger, especially for Food Network chefs Robert Irvine and Alex Guarnaschelli, who just recently revealed on Guilty Pleasures that some of their most-sinful food cravings include a mac and cheese-topped burger and one served up with sweet griddled onions.

Recently Food Network asked fans to tell us about their burger bites, and in true superfan fashion, you delivered in droves, not just writing back but also showing photos of some of the most-epic between-the-bun creations we’ve seen so far this season. When it comes to layering meat, cheese and veggies — and more meat and more cheese — on top of bread, you all are surely up for the challenge. Keep scrolling below to see some of FN Dish’s favorite selections.

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Giada Talks Mentoring Styles: “I Really Want to Get to the Core of a Person”

by , June 2nd, 2015
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Giada De LaurentiisOn Sunday, 12 hopeful rivals will kick off their journey to stardom. And although how they portray themselves on camera and what dishes they prepare in Food Star Kitchen is ultimately up to them, they're not alone in the contest: Mentors Bobby Flay ...

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