by Bev Weidner in Family, Recipes, July 28th, 2015
by Allison Milam in Recipes, June 4th, 2015
I always forget what a cinch it is to pull together a stir-fry: some hot oil, a lean protein, an array of brightly colored veggies, maybe a carb or 40, and some quick garnishes. Bam! Dinner’s done.
This is especially handy on weekday nights, when you have less than zero time, and a whole crew of hangries on your hands — especially the little ones. Little ones get hangry-licious in a nano.
You want to punch me in the face for saying “hangry.” Twice. I know this because I want to punch myself in the face.
SO! We’ve got two quick chicken stir-fry methods here: one crazy-speedy, stripped-down recipe for the kiddie kids, and one right behind it with more goods in it. More flavor. More sauce. More errrthang. You’re gonna dig it.
So really, I can’t say hangry? No? Fine.
by Maria Russo in Recipes, March 31st, 2015
Hot 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.
by Maria Russo in Community, March 17th, 2015
At its core chicken piccata is a simple, satisfying dinner of tender chicken breasts and a bold, lemony sauce with capers. But when your favorite Food Network chefs are involved, of course, this humble Italian classic is taken to the next level. From white wine- and cream-spiked sauces to pasta tosses and salads on the side, read on below to find out how five of your all-time favorite stars — Ina Garten, Rachael Ray, Trisha Yearwood, The Pioneer Woman and Giada De Laurentiis — put their signature spins on this tried-and-true meal.
5. Ina’s Chicken Piccata — To make sure her chicken boasts over-the-top taste and crispy texture, Ina coats the meat in seasoned breadcrumbs before beginning a two-part cooking process: a few minutes on the stove, then a final bake in the oven. Just a splash of white wine offers bold flavor to her silky sauce.
4. Rachael’s Chicken Piccata Pasta Toss — Instead of opting for full-size chicken breasts in this 30-minute meal, Rachael chops tenders into bite-size pieces before mixing them with penne and a piccata-style lemon sauce for an all-in-one dinner.
by Allison Milam in Recipes, March 5th, 2015
It’s no secret that Food Network fans are passionate about watching their favorite chefs take over the kitchen on TV, but for many of you, you’re just as excited to man the stovetop in your kitchen at home as you cook up Food Network’s best-ever recipes. Recently we asked fans to try their hands at an Ina Garten classic — Crispy Mustard-Roasted Chicken, one of FoodNetwork.com’s most-popular recipes — and take a picture of the finished product. In true superfan sprit, you surely delivered with droolworthy photos. Check out FN Dish’s picks below for the most-enticing shots, then get the recipe for Ina’s easy-to-make chicken dinner.
From Nancy Sutherland Graver: Pictured above
by Maria Russo in Recipes, February 26th, 2015
You may think of plastic-wrapped trays of chicken breasts as the most-boring item in your supermarket’s refrigerated section, but perhaps that view is on the stunted side. This week we’re running down the line of our favorite chicken comfort foods, pitting classic recipes against new creative takes. With fresh spins on chicken pot pie, chicken piccata and more, it’s safe to say that good ol’ chicken breast has a whole lot more to offer than you might think.
1. Chicken Pot Pie
Classic Comfort: Odds are, you’ve plunged a spoon into a dough-topped chicken pot pie to scoop up the decadent, creamy chicken-and-veggie filling. Ina Garten’s Chicken Pot Pie (pictured above) is the most-classic recipe of them all, complete with a from-scratch pastry dough topping that comes out of the oven golden.
by Foodlets in Recipes, February 17th, 2015
The food you love to hate, chicken breasts often get a bad rap: On their own and without any seasoning, they can be bland, and if they’re boneless and skinless, then they turn from moist to dry in a matter of moments when cooking. But if cooked properly (as in, not scorched beyond oblivion) and flavored, even with just salt and pepper, the go-to chicken breast can save many a day in the kitchen. This culinary workhorse is a blank canvas that you can dress up with nearly any ingredients (think Italian, Asian, French and Mexican profiles, among others) for breakfast, lunch and dinner; plus, it’s an inexpensive cut of meat that the whole family will enjoy. You can count on that. Below, in no particular order, are 11 times you’ll realize the humble chicken breast is your best friend in the refrigerator.
When You Run Out of Tomatoes on Pasta Night: Who says pasta must be served with red sauce? Rachael’s 30-minute Chicken Piccata Pasta Toss is just that — penne noodles quickly and simply tossed with classic chicken piccata fixings, like buttery chicken tenders and a bold lemon-caper sauce.
by Maria Russo in Recipes, January 21st, 2015
As a mom of four small kids, I love dinners you can cook once, then use again in a new way later in the week. I call them “2 Dinners in 1,” but today I’m sharing how to be a suppertime overachiever. No two dinners here. Nope, this strategy is a bona fide three-in-one timesaver. After roasting a classic chicken and vegetables, you’ll serve chicken breasts and some of those veggies for a family-friendly meal. Dinner two will be legs and thighs in a simple casserole, and finally on night three, you’ll put leftovers to work in a whole delicious stock. Here’s your game plan for making it work.
Dinner #1: Easy Lemon Roasted Chicken with Carrots & Potatoes (pictured above)
- Use the largest bird you can find, then slather a quickie vinaigrette — I like olive oil, thyme, fresh lemon juice and zest, plus salt and pepper — on both the chicken and vegetables. Be sure to double the amount of vegetables, so you’re cooking another dinner’s worth of carrots and potatoes (plus any other vegetables you like, sweet potatoes, butternut squash and so on), and cook them on a separate baking sheet. And if you don’t have enough lemon vinaigrette for the second pan, just use olive oil with salt and pepper.
- Cut up the breasts for dinner, using Alton Brown’s method for carving a turkey, and remove each breast in one large piece before dicing it up to serve. (P.S. Ina Garten does this for chicken too.)
- Serve just the chicken breast and roasted vegetables with a nice loaf of crusty bread and soft salted butter. Reserve everything else — and I do mean everything, including the bones!
by Maria Russo in Recipes, January 14th, 2015
Game day may be about the football game first and foremost, but surely Buffalo chicken wings are a close second in importance. Sweet, spicy and saucy, the tried-and-true wings are tailgating must-haves, but the flavors of chicken and Buffalo sauce shine beyond the bone-in meat. From Ree Drummond’s entree salad and Jeff Mauro’s satisfying sub to Food Network Magazine’s decadent mac and cheese, read on below to learn all-new ways to celebrate this classic football food.
1. Fried Buffalo Wings with Blue Cheese Sauce — Food Network Magazine’s bold rendition (pictured above) of the beloved Buffalo wings is a no-fail crowd-pleaser. After a quick deep-fry, toss the golden-brown wings in a buttery hot sauce, and serve alongside a cooling blue cheese-sour cream sauce.
by Marisa McClellan in Recipes, December 11th, 2014
While the humble chicken may carry the reputation of boring and basic, that’s likely only because it hasn’t been dressed up with flavor or texture. Since both white and dark meat chicken are culinary blank canvases, they pair well with myriad ingredients, and most can be prepared in a hurry too. Read on below for Food Network’s top-five takes on chicken dinners, from Alton Brown’s moist fried chicken to Ina Garten’s foolproof roast bird and more.
5. Fried Chicken — The ultimate in chicken indulgence, Alton’s juicy buttermilk-marinated chicken is seasoned with paprika and garlic powder and boasts a crispy, crunchy exterior thanks to a flour dredge before frying.
4. Chicken Parmigiana — Panko breading gives Bobby Flay’s thinly pounded chicken breasts plenty of crunchy texture, while a topping of homemade tomato-garlic sauce promises his signature bold flavor alongside gooey mozzarella cheese.
For the last few weeks, we’ve been using the Weekender column to talk about things you can do on Saturday or Sunday to make it easier to eat well throughout a busy week. There was this tasty meatloaf (double it and freeze one!), these suggestions for salad packing and this dead-easy one-pot pasta.
This week, I want to take a moment to advocate for a weekend batch of homemade sauce. Now, when I said the word “sauce,” I’m sure that most of you mentally inserted the word “tomato” before it. However, there is a world of sauces and pastes you can make on Sunday afternoon and use all week in your dinner prep that are faster, easier and just as delicious as your grandmother’s red “gravy.”