Tag: Chopped Dinner Challenge

Go Nutty with These Chicken Cutlets

by in Recipes, Shows, August 27th, 2014

Hazelnut Chicken on the Chopped Dinner ChallengeNuts rarely make it out of dessert territory, but when you think about the great texture they offer, then you might realize how well they can work in savory preparations, like this recipe in this week’s Chopped Dinner Challenge. Hazelnuts are getting their due, chosen by the chefs of Food Network Kitchen as the basket ingredient for this week. Besides the texture, hazelnuts have a sweeter flavor — unlike, say, walnuts or almonds. We’re not saying this recipe will take the place of your favorite jar of hazelnut-chocolate spread, but it might be a dinner contender. The pulverized hazelnuts in this Hazelnut Chicken recipe along with extra-crispy panko breadcrumbs will become your new favorite breading for fried chicken.

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Try a Whole New Take on Chicken Stroganoff

by in Recipes, Shows, August 20th, 2014

Chopped Dinner Challenge Chicken Liver StroganoffOn this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient chicken livers. Although chicken livers are more traditionally used in pate, the chefs decided to take advantage of their earthy flavor by cooking them with mushrooms and butter in a twist on stroganoff in this Chicken Liver Stroganoff with Greek Yogurt recipe. The Greek yogurt helps give the dish a creamy touch, and the egg noodles soak up the flavorful sauce. It’s a total comfort dish that will make you rethink chicken livers.

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Simple Chicken Skillet Dinner with a Sweet-and-Salty Twist

by in Recipes, Shows, August 13th, 2014

On this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient grapes. While raw grapes are the perfect way to add a touch of sweetness to a salad, or just for snacking on their own, cooking with them might not necessarily be the most obvious choice. But in this recipe for Pan Roasted Chicken Thighs with Grapes and Olives, the sweetness of the grapes works together with salty ingredients like olives and capers to create a balanced dish that the entire family will love — and it puts grapes in a whole new light.

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Leftover Pickle Juice Does Double-Duty in This Seafood Feast

by in Recipes, Shows, August 6th, 2014

Pickled Shrimp with Fried TomatoesOn this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient pickle juice. Instead of throwing out leftover pickle juice, the chefs decided to use it both in the creamy tartar sauce and to dress the shrimp in this Pickled Shrimp and Fried Tomatoes recipe. By using the juice for both parts, the tangy flavor is carried through the entire dish, and pairing it with fried tomatoes makes for a contrast in textures. Enjoy this dish for a simple weeknight dinner or weekend get-together. And it takes only 30 minutes total to create.

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Try a Hearty Breakfast-Inspired Skillet for Dinner Tonight

by in Recipes, Shows, July 30th, 2014

Turnips CDC

On this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient turnips. In order to create a hearty and quick weeknight dinner that the whole family will love, the chefs decided to roast turnips and top them with eggs to create a filling breakfast-inspired skillet in this Roasted Baby Turnips with Miso Butter and Fried Eggs recipe. The recipe also makes great use of the turnip greens to bump up its nutritional factor and includes miso for a pop of umami. This dish is a satisfying and comforting twist on eggs and hash that’s perfect for a weeknight dinner.

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This Spicy Sichuan Pork Dish Will Make You Want to Skip Takeout Tonight

by in Recipes, Shows, July 23rd, 2014

Sichuan PorkOn this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient ground pork. This Roasted Eggplant with Sichuan-Style Pork recipe reinvents the inexpensive ingredient for an outside-of-the-takeout-box meal that’s ready in 30 minutes. Stir-frying the pork with spicy Sichuan flavor transforms the familiar ingredient into a dish that’s just as flavorful — if not more than — takeout.

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Grape Jelly Isn’t Just for Toast Anymore

by in Recipes, Shows, July 16th, 2014

Jelly Black CodFor this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient black cod. Instead of marinating this flaky fish in something a bit more traditional, like miso and honey, the chefs decided to go a more unconventional route by combining grape jelly, soy sauce and balsamic vinegar for a sweet, savory and fruity flavor that soaks into the fish’s buttery flesh in this Grape Jelly-Glazed Black Cod recipe. The best part about the mixture is its versatility: It does triple duty as a marinade and, once boiled down, as a glaze to brush on during broiling and to serve as a sauce tableside.

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Elevating Pork Tenderloin with a Tangy Goat Cheese Dressing

by in Recipes, Shows, July 9th, 2014

Pork Tenderloin with PlumsFor this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient goat cheese. With its creamy texture and pungent flavor, goat cheese can usually be found crumbled on salads or mixed into spreads to give a salty touch to vegetables and crackers. In this recipe for Grilled Pork Tenderloin and Plums with Creamy Goat Cheese Sauce, the goat cheese gets mixed with Greek Yogurt and olive oil to create a tangy serving sauce, making for a winning summery meal any night of the week.

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Forget Miso Soup, It’s Time for Miso Salad

by in Recipes, Shows, July 2nd, 2014

Caesar Salad with White Miso
For this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient yellow miso paste. A rich Japanese staple used in marinades and soups, it has a distinctive umami flavor without being too overpowering. In this Grilled Caesar Salad with Yellow Miso (Dressing) recipe, the vegetables are grilled to accentuate the flavor of the miso, and the anchovies are omitted so that the miso really shines. It’s the perfect summer party appetizer or a light lunch.

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Try a Tangy Cilantro-and-Mayonnaise Coating on Broiled Fish

by in Recipes, Shows, June 25th, 2014

Cilantro Crusted Arctic Char with Green BeansFor this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient Arctic char. A pink-fleshed fish similar in taste to salmon or trout, Arctic char works well in a variety of cooking methods. In this Cilantro-Crusted Arctic Char with Green Beans recipe, however, the fish is broiled with a coating of cilantro and mayonnaise, which shows mayonnaise isn’t just for baking chicken. Instead of a typical breadcrumb coating, chopped cilantro stems (an often discarded portion of the herb) help create a flavorful outer crust. With this recipe, dinner is just 20 minutes away.

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