Tag: The Kitchen

3 Ways to Infuse Cocktail Flavors Into Party-Time Snack Mixes

by in Recipes, Shows, November 26th, 2016

Bloody Mary Cocktail Snack MixChips and dip, carrots and ranch, maybe a fruit platter — these are all fine party starters. They’re great ones, actually. But when it comes to holiday parties, sometimes we like to up the appetizer ante a bit, all while keeping it casual and easy, of course. On this morning’s all-new episode of The Kitchen, the co-hosts introduced a trio of snack mixes that are the kind of next-level recipes that will transform your seasonal spreads. Combining two party-time favorites — booze and bites — the co-hosts made three cocktail-inspired snack recipes that range from savory and salty to sweet and oh so crunchy. Read on below to find out how they turned a Bloody Mary, a White Russian and a tequila-based cocktail into eat-with-your-hands nibbles. (Spoiler: It all comes down to spiking, pouring and mixing.)

Bloody Mary Cocktail Snack Mix

The flavors you know and love in a classic Bloody Mary are well-represented in this big-batch mash-up of rice cereal, bagel chips and pretzels. Just as tomato juice and vodka form the base of the drink, this snack mix is made with tomato paste and vodka, plus a few splashes of Worcestershire sauce, which deliver the salty, deeply umami flavor you love in a Bloody Mary. Once the mixture is warmed, it’s poured over the munchies, which get microwaved for just a few minutes so the flavors can marry.

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Two Ways to Transform a Mashed Potato Side Dish

by in Recipes, Shows, November 19th, 2016

A Battle of the Mashed Potato Side DishesOnce you’ve settled the whole sweet-potato-versus-regular-potato debate, the next Thanksgiving side dish question you have to contend with is: flavored or not? Would you prefer to dress up a traditional recipe with bold tastes, or do you crave the comforting flavors of tradition? On this morning’s all-new episode of The Kitchen, which was devoted to a complete roster of turkey-day side dishes, the co-hosts showcased a cornucopia of ways to prepare squash, dressing and green beans — and the all-important potatoes, of course. Check out both of the new spins on spuds below, one a creatively flavored take on the usual recipe and the other a buttery mainstay with just a hint of extra-special presentation.

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Caption It: A Darn Good Casserole

by in Shows, November 12th, 2016

Root Vegetable One-DishFor the first time ever, not one but two Food Network pals dropped by The Kitchen this morning for an epic Friendsgiving celebration. Nancy Fuller, Valerie Bertinelli and all five co-hosts took turns showcasing their best-bet recipes for all of the Thanksgiving feast, from the all-important turkey to a simple drink and a dressed-up dessert. Nancy was all about one dish — a “one-dish,” to be exact. With the help of Jeff Mauro, she prepped her super-cheesy Root Vegetable One-Dish, a big-batch casserole filled with a whopping five seasonal picks — celery root, parsnips, sweet and Yukon gold potatoes, and rutabaga — baked at once in a single pan.

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Stuffed Apples Two Ways: Savory and Sweet

by in Recipes, Shows, November 5th, 2016

Stuffed Apples Two Ways: Savory and SweetAfter a trip or two to the orchard — or even just your grocery store’s produce aisle — you likely have on hand an abundance of apples. You’ve baked them into pies, roasted them with meat, used them in cocktails and have eaten them straight up at lunchtime. Now what? Now it’s time to stuff them. On this morning’s all-new episode of The Kitchen, Jeff Mauro and Sunny Anderson introduced two new takes on stuffed apples, one savory and one sweet. For both of these recipes, and most stuffed apple recipes, the key is a well-cooked apple, one that’s tender, which will go a long way in making the finished dish more easily eatable with the filling. Check out Jeff’s and Sunny’s ideas below, each of them an easy-to-do technique that delivers warming seasonal flavors.

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A Pizza That Looks and Tastes Like a Pumpkin

by in Recipes, Shows, October 29th, 2016

Pumpkin Crust Halloween PizzaYou’ve seen the Halloween treats that look like pumpkins, like this cheese ball and this soup. And you’ve surely seen the recipes that taste like pumpkin, like this pasta and these spice buns. But it’s rare that a recipe will be both: served in a cute pumpkin package, with all of the warm spice you know and love in a typical pumpkin treat. That’s where this next-level recipe from Jeff Mauro comes in. On this morning’s all-new episode of The Kitchen, he introduced a too-cute pizza that tasted just as impressive as it looked, in all its pumpkin glory. Read on below to learn how he did it and get the family-friendly recipe.

Jeff’s Pumpkin-Crust Halloween Pizza (pictured above) gets its fall flavor from — you guessed it — the crust. When mixing up his yeast dough, Jeff adds a hefty dollop of pumpkin puree, which lends a subtle orange tint to the crust and also a mild flavor. As for the toppings, cheese lovers, this one is for you. His decadent combo of ricotta and mozzarella delivers ooey-gooey results, while the butternut squash pieces and basil garnish are used to create a full pumpkin effect (and boost the taste) right on top of the savory pie.

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3 Breakfast Smoothies That Will Transform Your Morning Routine

by in Recipes, Shows, October 22nd, 2016

Three Breakfast Smoothies That Will Transform Your Morning RoutineThe morning rush is rough for nearly everyone; we all know it’s almost impossible to cook up an elaborate breakfast when you have only five minutes to yourself. But that doesn’t mean you should skip breakfast altogether. Instead, use that little amount of time to prep a flavorful, satisfying smoothie — and that’s where this morning’s all-new episode of The Kitchen comes in. Today the co-hosts showed off a trio of cool, creamy blends, but instead of featuring the usual berry or banana base, they made the mixtures more decadent, opting for flavors inspired by autumnal desserts (think pie for breakfast). Sold yet? Keep on reading for more details and all the recipes.

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Your Whole-Week Shopping List: Here’s What You Need to Make Dinner Monday Through Friday

by in Shows, October 15th, 2016

The KitchenKids’ sports practices, your pets’ vet appointments, your work demands and all the things that will inevitable arise at the very last minute — there are countless reasons why weeknights are hectic, but that doesn’t mean dinner should get pushed to the bottom of the to-do list. Instead of resorting to delivery pizza or your usual takeout order when time is tight, opt for these family-friendly meals from The Kitchen. On this morning’s all-new episode, the co-hosts devoted the entire hour to showcasing recipes that are both quick to prep and easy enough to make on busy evenings. The secret lies in being prepared — having everything you need to make dinner on hand — and relying on a few no-shame shortcuts from the grocery store.

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Caption It: Big Points for Tailgate Food

by in Shows, October 8th, 2016

The KitchenEver the enthusiastic cook and co-host, Jeff Mauro isn’t shy about showing his excitement on The Kitchen, no matter if he’s prepping a recipe on set, learning the latest craft project or welcoming a new guest to the party. And when it comes to football season, he’s every bit as game for the occasion as he is any other, as he proved during today’s all-new Tailgating 2.0 episode.

Take a peek at the photo above. With his head thrown back and a fist raised in the air, Jeff exuded football fervor as he shouted, “Touchdown!” He had just tasted Katie Lee’s warming Slow-Cooker Buffalo Chicken Chili and was quick to get fans just as hyped as he was for everything else set to go down this week.

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Co-Host of The Kitchen Jeff Mauro Takes Over Food Network’s Snapchat Discover

by in Food Network Chef, Shows, October 6th, 2016

Jeff MauroCo-host of The Kitchen Jeff Mauro seems to be all over Food Network these days, and now he’s taking over Food Network’s Snapchat Discover channel. For the next 24 hours, Jeff will be sharing his sandwich and mealtime tips, his funniest kitchen fails, and an original song.

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How to Make Your Own Pumpkin Spice Latte Base

by in Shows, October 1st, 2016

How to Make Your Own Pumpkin Spice Latte BaseApple orchards are open, leaves have begun to turn and, perhaps most importantly, Pumpkin Spice Lattes are back at your favorite coffee shop — fall is officially in session. While you may indeed crave the piping-hot comfort of a fragrant PSL, there are more ways to indulge in that seasonal flavor than in a cup of joe. On this morning’s all-new episode of The Kitchen, the co-hosts showed off a simple way to create your own rich, boldly flavored Pumpkin Spice Latte Base, which you can use to transform whipped cream, oatmeal and more into autumnal dishes.

If you can mix up a few ingredients, you’re well on your way to prepping this five-minute recipe. Start with a can of smooth pumpkin puree, then sweeten it up with brown sugar and mix in flavorful additions, including, of course, the requisite pumpkin pie spice. This fuss-free combo will keep for up to two weeks in the refrigerator; it’s a grab-and-use way to boost the taste of your favorite plates. To start, try it in Pumpkin Spice Latte Sweet Dip with creamy ricotta for a next-level dessert.

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