by Nora Horvath in Community, July 24th, 2016
by Maria Russo in Community, April 17th, 2016
Our favorite dinner recipes are those super-simple dishes that still pack tons of flavor. Ina Garten’s top-rated Lemon Chicken Breasts are just that — and they’re this week’s Most Popular Pin of the Week. Ina’s marinade is made with classically bold flavor: fresh garlic, white wine, zesty lemon and herbs. Just place the chicken breasts over the sauce and bake until moist and tender.
For more easy dinner inspiration, check out Food Network’s Let’s Cook: 5-Star Recipes board on Pinterest.
Get the Recipe: Lemon Chicken Breasts
by Maria Russo in Community, April 10th, 2016
You know that tequila and lime pair well together in your favorite boozy drinks — margaritas, anyone? — but, believe it or not, these crisp, fresh flavors can star in surprisingly healthy dinners as well. In this week’s Most Popular Pin of the Week, Ina Garten uses the liquor and the citrus juice, along with bold chili powder, to make a simple marinade for chicken breasts, which she quickly grills until tender and juicy. Bonus: Ina notes that the chicken can be served hot or at room temperature, so you can take your time as you work on sides to round out the meal.
As you look ahead to warm-weather cooking, check out Food Network’s Let’s Grill! board on Pinterest for recipe ideas and smoky inspiration.
Get the Recipe: Tequila Lime Chicken
by Bev Weidner in Family, Recipes, March 3rd, 2016
Leave it to Rachael Ray, the queen of 30 Minute Meals, to turn out a satisfying recipe that’s not just quick to prepare but also a complete all-in-one dish. This week’s Most Popular Pin of the Week brings together the heft of pasta and the lemony, buttery flavors of chicken piccata that you know and love. Rachael cooks the chicken in the garlicky white wine-lemon sauce, adds capers for a welcome briny bite, and then tosses the meat with noodles to create a fuss-free dinner in just a half-hour.
For more hearty standbys, check out Food Network’s Let’s Cook Comfort Food board on Pinterest.
Get the Recipe: Chicken Piccata Pasta Toss
by Maria Russo in Recipes, Shows, February 27th, 2016
Once a month Bev Weidner, of Bev Cooks fame and the mom of adorable twin littles, stops by to share an easy, one-two approach to dinner to keep everyone happy: Start by making one classic recipe for the kids in the house, then dress up that same dish with bold flavors for the adults.
Oh, heeeeey. We’re making kebabs — for everyone! Even the little ones are included.
Kebabs don’t have to be insanely fancy. They’re kind of the perfect food for any and all generations. What’s not to dig about bite-size pieces of grilled meat and veggie bliss, right?
Today I’ve basically prepared one meal, but I’ve tweaked it that way for them first, then this way for you. But I’m not about say “winner, winner chicken dinner” because I like having human friends.
by Foodlets in Recipes, February 5th, 2016
Southern comfort was the name of the culinary game on this morning’s all-new episode of The Kitchen as the cast introduced a roster of down-home savory and sweet favorites. Native West Virginian Katie Lee shared the ultimate how-to for making the crispiest, juiciest fried chicken, while Sunny Anderson shared her take on another Southern classic: chicken and dumplings. Learn their tips below and find out how both co-hosts guarantee hearty, satisfying chicken dinners.
by Maria Russo in Community, January 24th, 2016
Move over, chicken breasts; when it comes to saving money and adding flavor, it’s all about the thighs. I love cooking with chicken thighs for their dark-meat qualities — they’re juicy and bursting with flavor, just like these reader-favorite recipes.
Rigatoni with Chicken Thighs (pictured above)
Chicken thighs sizzling in a pan, along with onions and garlic, create a classic base for The Pioneer Woman’s simple homemade pasta sauce, ready in 35 minutes.
by Maria Russo in Recipes, Shows, January 23rd, 2016
If you think the only way to guarantee crispy-skinned chicken is to dunk to the bird in a deep fryer, think again, because this week’s Most Popular Pin of the Week proves that an oven will do the job well too. After being dipped in a hot sauce-spiked egg wash and breaded with a mixture of panko, paprika and cayenne, this juicy chicken is baked until it’s tender on the inside and browned on the outside.
For more hearty favorites, check out Food Network’s Let’s Cook Comfort Food board on Pinterest.
Get the Recipe: Oven-Fried Chicken
by Maria Russo in Recipes, Shows, January 16th, 2016
Just last week The Kitchen introduced two all-new spins on easy-to-cook, economical chicken thighs, but today it’s all about that dark meat’s counterpart: the chicken breast. This go-to cut of meat is a familiar family favorite, but once you’ve run through your arsenal of recipes for baked, breaded and fried chicken breasts, you’ll likely be craving something new. That’s where these two new recipes come in. All it takes to transform the chicken breasts you know and love is to stuff them with some of your favorite flavors and ingredients. Check out how Geoffrey Zakarian and Sunny Anderson do it with their recipes below.
Chicken cordon bleu may sound like a fancy entree, but all there is to it is rolling up ham and Swiss inside lean chicken breasts. Follow Sunny’s recipe for Ham and Cheese Stuffed Chicken Breasts to learn how; this easy-to-make dinner can be on the table in just 25 minutes, and when you slice into it, the gooey Swiss will be oozing out of the crispy breaded chicken in the most-decadent way.
by Bev Weidner in Family, Recipes, December 8th, 2015
While chicken breasts often steal the fuss-free-dinner show, there’s another star piece of chicken that’s deserving of the spotlight: chicken thighs. Not only does this cut of chicken turn out moist and juicy every time, but it’s also an economical one to buy, which the co-hosts of The Kitchen dished about on this morning’s Savor the Savings episode. When grilling season returns in the summer, it doesn’t take much more than simple seasonings and a quick char to guarantee flavorful chicken thighs. But when the weather isn’t so sunny, stick with Katie Lee’s and Geoffrey Zakarian’s anytime recipes below for bold results.
Ready to eat in a hurry, Katie’s Chicken Ramen Stir-Fry (pictured above) features the packaged ramen noodles you know and love — but dressed up. In place of the usual seasoning packets, which she simply discards, Katie relies on a double-duty mixture of soy sauce, grated ginger and a splash of white wine vinegar to deliver tangy results. This bold mixture will be both the marinade for the chicken and the base of the sauce for this fuss-free stir-fry, which Katie serves with cool lime wedges and Sriracha for a punch of heat.
Lately I’ve been getting more into breading things. Some to fry, some to bake, some to just bread and say, “I breaded this.” It feels good for my life.
But let’s get real for a second. I think it’s obvious we can all agree that the best food to bread is a good ol’ chicken nugget. How can it not be? It’s a childhood favorite, and it’s grabbable, poppable and dippable. You can’t not. But while the classic nugget will never go out of style, I wanted to upgrade our adult portions to have the same taste, but with a slightly more polished end result.
So I created a super-yummy, super-crunchy baked chicken nugget for the kids, and I used the same crunchy coating and applied it to a more adult-friendly paillard-style chicken dish! Even though technically a paillard has no coating, mine does. I like to get loco like that.
Since the coating is the exact same for all the chicken, it’s a definite timesaver on a weeknight. Holla. You’ll serve the nuggets with some ketchup and steamed broccoli for the kids. And then you’ll just drape your paillards over some super-quick lemony linguine for you. And all is right in the world.
Let’s do this already.