by FN Dish Editor in Community, February 9th, 2014
by Allison Milam in Recipes, January 9th, 2014
This isn’t just any old oatmeal. This week’s Most Popular Pin of the Week resembles dessert more than a typical breakfast item. This recipe has toasted nuts, sweet banana, rich cocoa and just enough chocolate chops to give you a healthy and sweet fix at the same time.
For more healthy everyday recipe inspiration, visit Food Network’s Let’s Get Healthy board on Pinterest.
Get the Recipe: “Hot Chocolate” Banana-Nut Oatmeal
by Foodlets in Family, October 23rd, 2013
In the early morning hours, there’s nothing better than cracking an egg into a sizzling hot pan. Unless, that is, breakfast is fixed before you even throw off the covers. Whether you’re looking for a prework meal that beats cereal or a lazy Sunday-morning brunch, these make-ahead breakfast recipes are comforting, easy and perfect for any kind of frosty morning. All you need is some foresight — and maybe a good casserole dish.
Even at the start of the day, some like it sweet. And since French toast generally gets better the longer it soaks, it works as the perfect make-ahead casserole. Do more than add maple syrup with creations like Blueberry French Toast Casserole with Whipped Cream and Strawberries, a decadent recipe best made with day-old challah bread. Or look to a Coconut-Almond French Toast Casserole that’s crunchy on the top but creamy and fluffy on the inside.
With raisins, brown sugar and a hint of rosemary, Alton’s Overnight Monkey Bread melds together for hours on end. Just stick it in the oven when the alarm goes off for a rich morning meal.
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by Allison Milam in In Season, September 26th, 2013
Sometimes a hearty breakfast hits the spot. But when you have three small kids underfoot like I do, it has to be fast. I love assembling these ham, egg and cheese cups because they’re easy and the kids can help — which translates into insurance that they’ll at least try one. In this case, they usually devour them.
“Line” the cups of a muffin pan with low-sodium (non-MSG) ham slices. Add a quarter slice of wheat bread, then break a whole egg in. Sprinkle with salt, pepper and cheese, then bake them for 15 to 18 minutes at 400 degrees F.
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by Maria Russo in Recipes, September 5th, 2013
When apple crisp, apple crumble, apple pie and all things apple start flooding your recipe wish list, you don’t need to look at the calendar to know that fall is right where we want it. Apples are the stars of this coveted season — and rightfully so. We lug them by the bagful from the produce section and, sometimes, we even trek to the nearest farm to do the picking ourselves.
As the old adage goes — say it with me now — “an apple a day keeps the doctor away.” Instead of relegating apples to dessert, start strong by incorporating crisp, juicy apples into your breakfast regiment — or add them to the brunch table if you’re sleeping in. These apple recipes make any morning meal a celebration.
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by Marisa McClellan in In Season, Recipes, July 26th, 2013
Whether you’re hosting a weekend brunch for a crowd or are simply looking to dress up your family’s morning meal routine, it’s important to have in your recipe repertoire a few go-to breakfasts for easy dishes to start the day. French toast, flapjacks and fried eggs are indeed tried-and-true classics, but quick-cooking breakfast casseroles are the ultimate picks for families, as these all-in-one beauties take the stress out of coordinating multiple components of a meal. Check out Food Network’s top-five breakfast bakes below to find both sweet and savory twists on the simple casserole with recipes from Ina, Giada and more Food Network chefs.
5. Mushroom-Spinach Baked Eggs — Start with a simple saute of mushrooms, onions and spinach, then layer that atop potato bread and finish with eggs and nutty Gruyere cheese to create a richly satisfying casserole in only one hour.
4. Breakfast Bread Pudding — The secret to Ina’s recipe is letting the slices of brioche rest in a pool of honey-vanilla custard before baking; this ensures the bread has a chance to soak up the flavor of the liquid and become moist.
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by Allison Milam in In Season, June 19th, 2013
When my husband was little, he and his brother went to spend the night at their aunt’s house. The next morning, she made pancakes for them. Scott thought that the pancakes were studded with chocolate chips, so took a giant stack. Turns out they were filled with blueberries.
Because he wasn’t mentally prepared for blueberries, he spit out the first bite in surprise and yelled “yuck.” His aunt was mightily offended and despite his protestations, made him eat the rest of the stack. He has not touched a cooked blueberry since.
What this means practically is that when I’m cooking and baking for the two of us, I take care to avoid making things that involve blueberries (it’s the nice thing to do). I dearly love a blueberry baked good, however, and so at least a couple times a summer, when blueberries are in season, I make up some treat that my friends and neighbors might like so that I can have all the enjoyment of it without eating the whole thing on my own.
Before you start baking, read these tips
by Maria Russo in Family, May 18th, 2013
These days, the containers of blue and red berries stacked on produce shelves might be the most difficult thing to decline. Especially when they’re so in-season, so plentiful and so perfectly sweet. Of course, berries do wonders layered in a trifle, baked into a cheesecake or scattered in a fruit salad. But today, we’re focusing on one specific utilization of the berry: its hand in breakfasts. Strawberries, blackberries, blueberries — you name it. They’ve each got a place in the first — and oh-so-important — meal of the day.
First things first, let’s talk parfaits. They make for layered, well-rounded breakfasts you can eat all week long, whether you switch them up or not. Ellie Krieger’s Muesli Parfaits are filling with a good dose of nutty crunch. This recipe for a Berry ‘Nana Oatmeal Parfait laces oats and vanilla almond milk into the mix. And if you want to get really creative, Food Network Magazine‘s Strawberry-Shortcake Parfait Pops transition the breakfast favorite into a refreshing dessert.
by Marisa McClellan in Holidays, May 10th, 2013
Now that the days are getting noticeably longer and the weather considerably warmer, summer is on everyone’s mind, including your kids’. They’re likely eagerly awaiting a sunny, stress-free summer vacation, but before they can close the books on another school year, most will be forced to endure a few weeks of final exams, projects and reports. As moms and dads, you may not be able to help out your kids with their advanced algebra problem sets or their comprehensive timeline of World War I, but you can surely send them to school with a hearty breakfast in their bellies. Just in time for test-taking season, Food Network checked in with Julie Negrin, M.S., a nutritionist, who shared Nutrition 101 for Parents and Kids. Among other benefits, following her suggestions for serving must-have wholesome foods “can lead to kids who feel calmer, sleep better … and study more.” Read on below for some of her top tips, plus find family-friendly breakfast recipes to give your kids the fuel they need to succeed.
In place of cold cereals that are likely packed with unnecessary sugar, swap in a bowl of warm oatmeal. “Stick to whole food carbohydrates that are packed with nutrients,” Julie recommends, explaining that they “take longer to digest.” Food Network Magazine‘s Whole-Grain Breakfast Porridge (pictured above) is packed with healthful ingredients like red rice, steel-cut oats and barley, plus it’s sweetened with just a single cinnamon stick, fruit and a bit of brown sugar. Since the porridge is made entirely in the rice cooker, it’s a no-fuss breakfast that requires little attention. Your child is not an oatmeal eater? Try serving Food Network Kitchens’ Whole-Grain Waffles, which can be partially prepared the night before you plan to cook them.
Keep reading for more tips and recipes
by Maria Russo in Holidays, Recipes, May 9th, 2013
This Sunday, families all across this country will be gathering to honor their mothers (and grandmothers, too). Some do this with flowers, plants or gifts of fancy soaps. Others make reservations well in advance for special brunches at favorite restaurants.
In my family, we tend to go the homemade route, with a nice brunch at home. This saves on money and on the frustration of restaurant dining on a particularly busy day. The menu typically includes eggs of some kind (a quiche is always good), a green salad, roasted potatoes and some kind of sweet bread.
I like to switch up the sweet bread each year — to keep things interesting. Last year I made cranberry orange scones, and the year before, bear claws (that was not my most successful venture). This year I decided I wanted to do a sweet roll of some sort and settled on The Pioneer Woman’s Orange Sweet Rolls.
It’s a lightly sweetened, yeasted dough that you fill with melted butter, brown sugar and plenty of orange marmalade. Rolled, sliced, tucked into pans and allowed to rise, these rolls bake up into a most-fragrant, gorgeous treat.
Before you start baking, read these tips
This Mother’s Day, instead of making Mom wait until dinnertime to enjoy a meal made just for her, treat her to a special morning treat of breakfast in bed. Deliciously easy to make in a hurry, pancakes are a no-fuss dish that both grownups and little ones crave, and they can be as simply or elegantly prepared as you like. Boxed mixes may indeed be convenient on hectic weekdays, but the taste and texture of a mix can’t compare to light, fluffy from-scratch pancakes, which are quick to prepare with everyday baking ingredients. Check out Food Network’s top-five pancake recipes below to find top-rated classic and dressed-up picks alike, then browse Mother’s Day Central for more tips on cooking for Mom.
5. Oatmeal Cookie Pancakes — Just as oatmeal cookies are made with oats, cinnamon and raisins, so, too, are Rachael’s kid-friendly pancakes, ready to enjoy in less than 25 minutes.
4. Tri-Berry Oven Pancakes — More like Dutch babies than traditional pancakes, Ina’s thin, golden-brown beauties are scented with orange zest and finished with mixed berries.
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