by Maria Russo in Recipes, July 25th, 2013
by Marisa McClellan in Recipes, June 28th, 2013
A simple blank slate that you can dress up with seemingly any and all flavors and textures, grilled chicken is perhaps the ultimate go-to family dinner, guaranteed to please kids and grownups alike. Given the versatility of grilled chicken, however, it can be challenging to know where to begin in transforming the meat into a flavorful, juicy meal. Check out Food Network’s top-five grilled chicken dishes below for crave-worthy recipe inspiration, and find out how Guy, Bobby, Alton and more Food Network chefs put their signature spins on this classic summertime favorite.
5. Asian Barbecued Chicken — The secret to this weeknight-friendly dinner is finishing the chicken with a sweet, tangy homemade barbecue sauce featuring five-spice powder, garlic, hoisin sauce and honey.
4. Chipotle-Mango BBQ Chicken — Guy lets a mixture of mango, chipotle peppers and cilantro do triple duty in his simple recipe: It serves as a marinade for his bone-in chicken, a glaze with which to baste the meat while cooking and a finishing sauce to serve on the side.
by Maria Russo in Recipes, June 27th, 2013
Dry, flavorless chicken. It’s something that every backyard griller has faced at one point or another in his or her outdoor cooking career. Once it happens, even an easygoing home cook will start taking extreme measures to ensure that future grilled chicken stays moist.
Some swear by an overnight rest in a seasoned salt brine (much like what is recommended for Thanksgiving turkeys). Others choose to perch a whole chicken atop an open can of beer, thinking that the vapors help keep the bird tender. Truly, there are enough dry rubs, soy-based marinades and tangy sauces out there to fill a small stadium.
Thanks to Alex Guarnaschelli, however, and her recipe for Yogurt Marinated Grilled Chicken with Harissa, I’ve discovered that you don’t need any of that stuff. All it takes to make a gorgeously tender and burnished grilled chicken is a sturdy pair of kitchen shears, a little bit of yogurt, a few spices and some steady, indirect heat. She also includes a recipe for homemade harissa (a spicy sauce with roasted red peppers as its base) that makes this chicken positively dreamy. The whole thing is easy, nearly foolproof and just perfect for The Weekender.
by Foodlets in Family, June 11th, 2013
When you think of chicken salad, do you imagine a cool, creamy combination of shredded chicken with mayonnaise, or is a mixture of fresh greens with perhaps grilled, sliced boneless breasts more your style? Both variations are easy to make and endlessly versatile, as they can be prepared with almost any ingredients you happen to have on hand and can be customized to your tastes. Check out Food Network’s top-five chicken salads below to find a roundup of recipes from Sunny, Bobby, Ina and more Food Network chefs that features five-star inspiration for these two styles of simple salads.
5. Picnic Potato and Chicken Salad — Served on eat-with-your-hands lettuce cups, Sunny’s bacon-studded chicken salad features tender roasted potatoes, poached chicken and a creamy herb topping.
4. Chinese Chicken Salad with Red Chile Peanut Dressing — In only 20 quick minutes, Bobby tosses a salad of crisp cabbage, lettuce and colorful vegetables with a honey-laced mixture of peanut butter and soy sauce before topping the dish with shredded chicken and chopped peanuts.
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by Jennifer Perillo in How-to, Recipes, May 11th, 2013
We moved to the United States from Italy about six months ago, and the adjustments have actually gone pretty smoothly. Our family is indeed American, but a four-year project took us to Rome, where all three kids were born. Now they’re in the thick of learning all things American first-hand, including chicken nuggets.
So when I found a recipe for a homemade version online, I made a few updates and came up with a new staple for a tasty dinner that travels well, too. These nuggets have been to the park, the playground and our own table.
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by Marisa McClellan in Family, Recipes, April 20th, 2013
I hesitated for a long time before including a recipe for roasted chicken in my cookbook. It seemed so basic and simple, but as I talked to more and more home cooks it became apparent that roasting a whole chicken is an intimidating kitchen project for many people. And when I use the word project, I mean it very loosely, because really there’s no fuss in doing it.
The real key is the right cooking temperature; that’s what ensures a super crispy skin, but also keeps the white meat juicy and moist. And forget about trussing — this isn’t your mother’s roast chicken. In fact, I’ve found that the chicken cooks more evenly if you leave the legs wide open. It allows the heat to circulate throughout the chicken, so the dark and white meats cook evenly.
Learn how to make a roast chicken
by FN Dish Editor in Community, Family, March 17th, 2013
Like so many American households, we eat a lot of chicken in my little family of two. And, of course, like so many of our fellow poultry eaters, we often fall into a rut and end up making the same four or five recipes over and over again.
Recently, after working our way through another round of the same old roast chicken, I started doing a little searching in the hopes of injecting some fresh inspiration into our routine. I bookmarked recipes for stews, pan-roasted birds and new-to-me marinades.
Because I know her dishes to be pretty darn reliable in the taste department, I started out by trying Rachael Ray’s recipe for Spring Chicken With Carrots and Peas. You begin by browning the chicken in a little olive oil and then turning down the heat so the chicken cooks through.
Once it’s done, you pull the chicken out of the pot and add chopped shallots. Once they’ve cooked and picked up all those gorgeous bits of golden chicken from the bottom of the pan, you add some white wine, carrots and peas. Finally, the chicken is nestled back into the pot. You can serve it immediately, or you can let the chicken stew a bit longer and pick up some of the flavors from the pot.
Before you start cooking, read these tips
by Marisa McClellan in Recipes, March 15th, 2013
This week’s Most Popular Pin of the Week, Giada’s Shortcut Pot Pies, is a great way to incorporate broccoli or other veggies into your family’s meals. Kids will also appreciate the manageable two-bite size of these cheesy broccoli-and-chicken-stuffed pot pies, and you’ll be relieved that they’re a cinch to prepare thanks to store-bought crust.
For more everyday recipe inspiration, visit Food Network’s Let’s Cook: Recipe of the Day board on Pinterest.
Get the recipe: Mini Chicken and Broccoli Pot Pies
by Allison Milam in Recipes, February 6th, 2013
One time when I was in college, I brought a few friends home for the weekend. It was a 4-hour drive from Walla Walla, Wash. — where we went to school — to my hometown of Portland, Ore. Knowing we’d be hungry, my mom had dinner waiting for us when we arrived. She’d made a big pot of her chicken curry, with brown rice to sop up the juices and plenty of garnishes like yogurt, diced apple and fresh cilantro leaves.
I was thrilled to see what she’d prepared. It was just the sort of flavorful, interesting food I’d grown up eating and didn’t see much of in the dining hall at school. My friends, on the other hand, weren’t so excited. I didn’t know it until we sat down at the table, but they weren’t fans of chicken on the bone or saucy dishes that include cooked raisins.
I am grateful that my parents chose to be amused by my friends’ collective reluctance to eat the meal and willingly served them lots of rice with just a little sauce for flavor. I am also appreciative that my parents made sure to make interesting food throughout my childhood, as it has made me a more adventurous eater as an adult.
Recently, I had a craving for a dish like the hippie curry that my mom served to my friends and me that night. A phone call to her was dissatisfyingly vague, so I did a little digging in the hopes that I’d find something with a similar flavor profile. What I settled on was Rachael Ray’s Eight-Spice Squash and Chicken Thighs Stew With Lentil Rice.
by Maria Russo in Holidays, Recipes, January 23rd, 2013
Chicken: It’s probably up there with “mom” as one of your first words. And there’s good reason for that. It’s simple and versatile, lean and easy to do in a hurry. More often than not, chicken is relegated to the weeknight spot and to redundant preparations. Well if it’s up to us, our faithful chicken deserves a little something more. This week, run down the line of our feistiest chicken recipes. Because hey, who says comfort food has to come from a casserole dish (not that there’s anything wrong with that)?
A deep bowl of sultry curry has always been known to do the trick. Check out Aarti Sequeira’s Green Chicken Curry recipe, which comes steeped in cilantro, ginger and garam masala.
The Super Bowl may be in the past, but whose wing craving ever truly subsides? The Neelys’ Spicy Fried Wings from Food Network Magazine go perfectly with curling up on the couch after a long day at the office.
Grab a head of iceberg lettuce and get swaddling. Rachael Ray’s Barbecued Chinese Chicken Lettuce Wraps are do-it-yourself at the dinner table and a low-carb way of having fun with the fam.
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The big game is just days away, which means that it’s officially time to start planning your weekend tailgate menu. Whether or not you’re a fan of the teams taking the field on Sunday, almost everyone can appreciate the relaxing afternoon of TV watching, couch potato-ing and heavy-duty snacking that comes with this ultimate football showdown. Invite your friends and family over for a casual game-day bash and serve a spread of mingle-friendly dips, Buffalo-style wings and adults-only cocktails, all rounded out by a crowd-pleasing main dish: the chicken enchilada. Check out Food Network’s top five chicken enchilada recipes below — each a hearty, all-in-one meal that the whole family will enjoy — and cook up one at home this weekend.
5. Light Chicken Enchiladas — Stick to your New Year’s Day healthy-eating resolution while still enjoying this full-flavored dish, made with lean chicken breasts, just a splash of olive oil and a sprinkling of muenster cheese.
4. Chicken Enchiladas Suizas — Food Network Kitchens incorporates a touch of heat to its tomato-based enchilada sauce by adding a few Serrano chile peppers, but a scoop of Mexican crema mixed with shredded chicken helps to balances the spice.
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