• Baking
  • These Individual-Serving Pot Pies Will Transform Your Menu of Comfort Foods

    These Individual-Serving Pot Pies Will Transform Your Menu of Comfort FoodsWhen it’s blustery and cold outside, few things will do the job of warming you up quite like a hearty casserole. But thanks to hectic schedules (and the ability to go from hungry to hangry in just a few minutes), there’s not always time to settle into the kitchen to prepare one. Enter: A timesaving solution. On this morning’s all-new episode of The Kitchen, the co-hosts introduced a duo of chicken pot pies, but neither was presented in the traditional big-batch format. Instead, these brand-new recipes put an individual-serving spin on the pot pie, proving that this tried-and-true favorite can be transformed in a speedy way. Read on below for two weeknight-friendly takes on pot pie, each a can-do meal fit for the whole family.

    Chicken Pot Pie in a Mug

    Chicken Pot Pie in a MugNext to the buttery, flaky crust, perhaps the most-beloved part of a pot pie is the rich and creamy sauce that surrounds the filling. In this 25-minute recipe, you can achieve the same thick consistency and the savory taste you know and love with the help of a can of cream of chicken soup. When combined with frozen veggies and ready-to-go rotisserie chicken, the soup becomes an ideal sauce will lend moisture to the filling. And as for that all-important flaky crust, look no further than a can of biscuit dough. The biscuits will add heft to the pot pies, which are cooked and served in individual-portion ovensafe mugs, and round out the meal.

    Chicken Pot Pie Pockets

    Chicken Pot Pie PocketsOn those days when it seems like dinner just has to be eaten in the car between activities, keep this fuss-free recipe in your back pocket. Yes, that means this is a pot pie that’s easy enough to handle in the car — sans plate and utensils. The key to these eat-with-your-hands pot pies is store-bough refrigerated pie crusts; they’ll help you shave valuable prep time off the meal, and when pressed together, they create tightly sealed pockets that support the filling. Opt for the same quick-fix filling that’s used in the mug recipe above —cream of chicken soup, plus frozen veggies and tender rotisserie chicken — to create a craveable combo of flavors and textures.

    Tune in to The Kitchen on Saturdays at 11a|10c.

    This article was originally posted on the Food Network and can be found here!

  • Baking
  • Burger Bash 2017 Winners: Little Jack’s Tavern and Jr’s Gourmet Burgers

    South Beach Wine & Food FestivalThe soft sand, the cool ocean breeze, the sound of partygoers mingling along the shore — this was the scene at the South Beach Wine & Food Festival tonight. This plus a whole lot of burgers, of course. Friday night marked the 11th annual Burger Bash at SOBEWFF, and like in years past, Rachael Ray hosted the fan-favorite extravaganza, which brought together nearly three dozen chefs from across the country. As hungry burger enthusiasts lined up to sample chefs’ between-the-bun offerings, all-star judges, including Ayesha Curry, Rev Run, Adam Richman and Emilio Estefan, took their places on a perch inside the tents to get down to the business of tasting as well. Up for grabs this year was the sought-after Schweid & Son’s The Very Best Burger Award, which would be decided by the judges, and the equally coveted Heineken Light People’s Choice Award, which celebrates the chef or restaurant that earned the most votes from guests. After reveling in the meaty burgers (and plentiful sides) on display, we were on hand as two restaurants earned the highest honors. Read on below to find out who took home the trophies, and take an insider’s look at some of our favorite bites from the night.

    South Beach Wine & Food FestivalThe panel members celebrated tried-and-true burger tastes and textures when they dished out the Schweid & Son’s The Very Best Burger Award to Little Jack’s Tavern. This Charleston, South Carolina-based eatery served up a two-bite burger that boasted a blanket of gooey American cheese and was served with hot herb-tossed french fries.

    South Beach Wine & Food FestivalFans, however, preferred less traditional flavors this year. Thanks in part to the subtly sweet guava ketchup that adorned their meaty creation, Jr’s Gourmet Burgers took home the people’s favorite after around 2,000 votes were cast. The team from this Miami Springs, Florida, eatery joined Rachael on stage to collect their check (pictured above) and all but beamed with pride.

    Related Reading:
    7 Reasons Why Italian Food Is Best Enjoyed on the Beach, As Learned at the South Beach Wine & Food Festival

    Stay tuned to FN Dish as well as Food Network’s Facebook and Instagram pages all weekend long for continued coverage of the South Beach Wine & Food Festival.

    This article was originally posted on the Food Network and can be found here!

  • Baking
  • 8 Gorgeous Salads to Get You Through the Last Month of Winter

    We’re in the final stretch of cold, grey winter…but we’re still a long way off from the season of juicy tomatoes and basil plucked from our backyards. Get yourself through the final stretch with these 8 beautiful salads showcasing vibrant winter veggies like ruby-hued beets, spicy pastel radishes, sweet-tart apples and jewel-like pomegranate seeds.

    Earthy red beets, fresh mint, crunchy pistachios and a Greek yogurt based dressing combine to make our Beets With Creamy Balsamic Vinaigrette and Mint (pictured above).

    Put down that fork and fill crisp endive leaves with a light and satisfying Quinoa Salad — made with creamy avocado chunks, refreshing cukes, and bright herbs — from superstar chefs Mary Sue Milliken and Susan Feniger.

    If you’re craving fresh flavor and serious crunch, Ellie’s healthy Shrimp and Snow Pea Salad is for you. Sweet and delicate shrimp and snow peas and temper the flavor of spicy radishes. Toasted sesame oil and seeds, fresh ginger, rice vinegar and scallions lend a bit of Asian-inspired flavor.

    Ellie’s Wheat Berry Salad packs a ton of flavors and textures into one healthy bowl. Tender wheat berries, crunchy celery, sweet-tart dried cherries and crunchy toasted walnuts all combine to make a healthy salad that’s a great make-ahead lunch, or side dish served with grilled fish or chicken.

    Bobby’s Chopped Apple Salad With Toasted Walnuts and Blue Cheese is a study in winter whites (and greens!). make it once, and the combination of crunchy, sweet Granny Smith apples, mild baby spinach, slightly-bitter endive and creamy blue cheese is sure to become a classic in your house.

    Katie Lee’s Pomegranate Salad showcases some of winter’s most delicious flavors: crunchy fennel, juicy oranges and spicy fennel topped with garnet-colored pomegranate seeds.

    This Asian Salad is so much better than takeout: cut English cucumber, jicama, carrot and celery into matchsticks, add some canned baby corn, and toss with garlic, jalapeno and a soy dressing for a seriously addictive flavor combination.

    If you’ve never experienced the pairing that is bright, juicy citrus paired with creamy avocado, you’re in for a treat. Our Citrus Salad with Pistachios & Maple Vinaigrette takes just 15 minutes to pull together. Just make a bed of baby arugula, top it with rounds of grapefruit and oranges, and sprinkle with salty pistachios and feta cheese.

    Our Brussels Sprout Salad is delicious enough to win over your friend who insist they’re not fan of this cruciferous veg. The secret is tossing the tender leaves in a bright homemade vinaigrette and topping each mound of greens with a sweet-tart mixture of dried berries, smoked almonds and Manchego cheese.

    This article was originally posted on the Food Network and can be found here!

  • Baking
  • Triple G Champions Return for a Chance at Repeating Victory on Guy’s Grocery Games: Supermarket Masters

    Guy's Grocer Games: Supermarket MastersGuy Fieri has invited 16 of the best Guy’s Grocery Games winners back to compete in an epic five-week competition beginning Sunday, March 12 at 8|7c. In the Supermarket Masters tournament, the group of experienced Triple G veterans will be tested in new challenges with the most-unforgettable twists Flavortown Market has ever seen. Troy Johnson, Marc Murphy, and Aarti Sequeira will decide which chefs will check out, and who will advance to the finale. The winners of the four preliminary rounds will earn $10,000, and will face-off for a shot at a shopping spree worth $25,000.

    Supermarket Masters Tournament: Part 1 — Sunday, March 12 at 8|7c
    Four amazing Triple G winners kick things off by making an upscale dinner that turns into an uphill battle when they discover the ingredients have to start with the same letter. Next, making a tricked-out pizza turns even trickier when Guy gives them a $12 budget. Then, the final two chefs have to serve up Asian takeout that includes high-priced and low-priced items chosen by a wheel of chance.

    Supermarket Masters Tournament: Part 2 — Sunday, March 19 at 8|7c
    The Supermarket Masters Tournament continues as four more Triple-G winners compete for a guaranteed $10,000 and a shot at winning up to $25,000 more in the finale. First, the chefs have to serve up a plate of hometown comfort with only five pounds of ingredients. Next, the chefs make an elevated burger featuring strange sample table items. Then, the remaining two chefs must cook a Mexican fiesta after shopping only in the aisles chosen in a game of bowling.

    Supermarket Masters Tournament: Part 3 — Sunday, March 26 at 8|7c
    Four more Triple G winners are ready to master Flavortown Market. First, they must make a steakhouse dinner, even though the meat and seafood sections of the market are unexpectedly closed. Next, they must make an upscale lunch that is almost upended by the budget and restrictions dictated by the Food Pyramid. Then, the chefs create very different winner’s dinners when one chef shops the odd aisles and the other the even aisles. Finally, for the first time, Guy Fieri calls a fourth round, making the last chefs whip up their best breakfast in only 15 minutes.

    Supermarket Masters Tournament: Part 4 — Sunday, April 2 at 8|7c
    Four past Triple-G winners are vying for an instant $10,000 and the last spot in the Supermarket Masters finale. First, they must make a high-end, old-school dinner that includes the mish-mash of ingredients on Guy’s Grocery List. Next, the chefs race against the clock to make a super sandwich and side in just 15 minutes. Then, the last two chefs pick wild cards to determine the international cuisine and comfort dish they must combine to make their finest fusion dish.

    Supermarket Masters Tournament: Finale — Sunday, April 9 at 8|7c
    The final four Supermarket Masters are ready to compete for the title of champion and the biggest shopping spree ever, worth up to $25,000. First, it’s a dinner rush as the chefs get only 20 minutes to shop, cook and plate an Italian dish. Next, the chefs let a roll of the dice determine the components of their grilled seafood dinner. In the final round, the chefs have to shop for their ingredients for a “winner winner chicken dinner” using only a roasting pan, but that isn’t even the biggest twist!

    Fans can head to FoodNetwork.com/GroceryGames to get the inside scoop on the competition, go behind the scenes, take a quiz and watch video highlights. Plus, they can also join the conversation using #GroceryGames.

    This article was originally posted on the Food Network and can be found here!

  • Baking
  • Exactly What to Make When All You Want to Do is Hygge

    In America, we aren’t strangers to the comforts of curling up in a fuzzy blanket, book in one hand, cocoa in the other. But in Denmark, coziness (and all its accessories — fireplaces, knit socks, sweet treats, candlelight and good friends) is practically a national sport. The Danes call it “hygge” (pronounced “hoo-gah”), and you likely heard about it late last year when several books on the subject hit shelves and turned the Danish tradition into a full-blown lifestyle trend. Why are we not surprised? Adopting a trend that basically involves getting into your comfiest pajamas and never leaving the couch is pretty much a no-brainer. When your family is ready for some major hygge time, dial it up the with one of these recipes — some inspired by traditional Scandinavian dishes, and others with a more American flair.

    Ginger Molasses Skillet Cookie (above)

    In Denmark, it’s not hyggeligt without sweets, and this skillet cookie (with its Scandi-inspired icing design) is a no-fuss way to get your whole crowd in a comfy state-of-mind instantly.

    Swedish Meatballs

    This quintessential Swedish dish hits all of comfort food’s most important pillars — it’s meaty, creamy, savory and warm. We’re talking IKEA-levels of hygge with minimal prep thanks to your slow cooker. (And it’s not even that slow; you’ll be meatballin’ by the fireplace in about two-and-a-half hours.)

    Easy Sticky Buns

    In Sweden they’re called kanelbullar, in Denmark you’d call them kanelsnegler and in America we call our variations cinnamon rolls or sticky buns. And when we’re craving some cinnamon-covered comfort right now, we make Ina Garten’s done-in-an-hour recipe, which relies on puff pastry instead of a yeasted dough that needs time to rise. “Oh my God, they’re so good,” she says. “And they take like 10 minutes to prepare.”

    Avocado Rose Eggs Benedict

    Whether you get a dressed-up toast for $15 at an LA-style restaurant or still refer to it by its other not-so-schmancy moniker (“open-faced sandwich”), the Danes still knew this dish was great before you did. They call it smørrebrød, a toast piled with butter and perhaps fish, meat, cheese, herbs and more. Food Network Kitchen’s latest take on toast showcases a sunny egg and an impressive avocado flower. Try it on a rye bread for extra Scandinavian flavor.

    Creamy Tomato Soup

    Comfort foods don’t always double as finger foods, and it’s a little hard to balance a bowl on your recliner’s arm. But silky hot soup (and bonus points if it’s this highly rated tomato) overcomes this limitation when you serve it in a mug, perfect for sipping while wrapped in a blanket.

    Sheet Pan Apple Crumble

    Instead of apple cake (a traditional Norwegian treat), try this sheet-pan trick for apple crumble. The dish’s thinner profile means everyone gets the best balance of crumbly topping and sweet, gooey apples. It will warm you from the inside out.

    Mulled Red Wine Sangria

    Bobby Flay’s warm sangria doesn’t require hours of steeping to activate its citrus flavor. That comforting heat means it’s ready after just a few minutes on the stove — so you don’t have to wait to curl up with a glass. Or try glogg, a traditional Swedish mulled wine, to really lean into the Scandi theme.

    Meatloaf

    Many cultures claim meatloaf as their own (you can probably thank the Romans for the idea), but if there was a dish at the center of the American version of hygge, this would be it. Cozy up with Ree Drummond’s five-star recipe and don’t come out until spring.

    This article was originally posted on the Food Network and can be found here!

  • Baking
  • Someone’s Come Up with a New Way to Infuse Meat with Sriracha Sauce

    Someone’s Come Up with a New Way to Infuse Meat with Sriracha SauceWhy take the time to season your meat the old-fashioned way — painstakingly preparing it with spice blends, brines, rubs and marinades — when you can tuck a hot-chili stick in it and call it a day?

    A California-based company called Sugarmade, which, according to its website, specializes in promoting products that “hold disruptive potential to current markets,” is launching Sriracha Seasoning Stix, aka “Rooster Stix.”

    The flavor sticks, which make their debut this month, are, Sugarmade says, a “new way to use Sriracha,” Huy Fong Foods’ immensely popular hot chili sauce. (Sugarmade is an “official” Huy Fong Foods licensee.)

    “Meat, meet heat,” trumpets the product site.

    So, how do the seasoning sticks work? Well, basically, you buy a jar of sticks in one of four “blends” — Classic Sriracha, Sriracha Butter Garlic, Sriracha Teriyaki and (brace yourself) a Mystery Blend, which will be named at an unknown future date by the product’s fans. Then you take a few of the sticks and jam them into whatever meat, fish or poultry you happen to be cooking to flavor it “from the inside out.” Then you cook it, same as ever.

    “At about 110F the solid Stixs begin to liquefy, allowing the meat to absorb that great Sriracha flavor, leaving delicious ribbons of Huy Fong Foods, Inc. Sriracha and other seasonings for you to enjoy,” the Stix site promises.

    The company had been offering free samples ahead of its scheduled February 2017 product launch, but alas those got snapped up quickly. There’s still an opportunity to get free “early bird” shipping, though, by signing up on the product website.

    Definitely put us down as intrigued …

    Photo: iStock

    This article was originally posted on the Food Network and can be found here!

  • Baking
  • Chefs’ Picks: Apres Ski

    Red Tail Margarita
    Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.

    After an exhilarating day on the slopes, there’s no better way to wind down in alpine environs than by taking part in that festive tradition known as apres ski, which typically involves socializing over bites and beverages. Here four ski town chefs divulge their favorite apres-ski dishes, drinks and destinations.

    Comradery and Cocktails
    Executive Chef John Murcko has had his hands full this season with the opening of his new wood-fired restaurant — aptly named Firewood — in Park City, Utah. He hasn’t had much time to ski lately, but for him, relaxing after a day on the slopes has always been more about the experience than the eats. “The greatest thing about skiing is going with friends, so when you finish skiing at the end of the day [and] talk about the fun you had — that’s the true apres,” says Murcko. “Red Tail Grill’s deck at Canyons is great for its proximity to [the] slopes, and I’ve definitely spent some time there.” Murcko suggests kicking back with the spot’s stellar margarita.

     

    Antipasto Platter

    A Fire-Lit Feast
    When Steve Anderson finishes a day of shredding the runs in Lake Tahoe, California, he seeks out the restorative powers of meat, carbs and natural heat. “After a great day on the slopes, nothing is better than a top-notch charcuterie board in a warm, cozy, fire-lit tavern,” says Anderson, who is executive chef at Northstar California Resort in Truckee, California. Coming off the hill, he is ravenous for cured meats and ripe cheeses accompanied by plenty of crusty bread or sourdough pretzels — preferably paired with a dry-hopped ale. Create your own satisfying post-slope plate like this appetizing antipasto platter from Food Network Kitchen.

     

    Mangy Moose
    Libations and Live Music
    An outdoor fanatic who has lived in 28 different states throughout his life — including Alaska — Executive Chef Michael Lishchynsky has had plenty of experience with apres ski. When he’s not working at The Handle Bar in Jackson Hole, Wyoming, Lishchynsky often heads to the legendary Mangy Moose bar to unwind. The allure? “Live music, stiff drinks and good people,” he explains. This hot spot is a magnet for locals, professional skiers and celebrities alike.

     

    Dusty Boot Burger
    Carb-Centric Comforts
    Executive Chef Ron Jackson and his team at Zach’s Cabin hit the slopes daily. Many of the employees at this restaurant in Beaver Creek, Colorado, actually ski or snowboard to work, given that a snowcat is the only vehicle capable of reaching this mountainside spot once the snow arrives. After taking on the trails, Jackson craves calories. “I love to have a Boozy Milkshake apres (creme de menthe, Kahlua and vanilla ice cream) and it has to be paired with a really great cheeseburger,” he says. To get his fix, Jackson heads to one of two Colorado locales: The Dusty Boot in Eagle or the Hotel Colorado in Glenwood Springs.

    Plow into additional apres-ski dishes with Food Network’s gallery featuring top spots near the slopes.

    This article was originally posted on the Food Network and can be found here!

  • Baking
  • 2 Party-Ready Appetizers You Can Make with Freezer Shortcuts

    2 Party-Ready Appetizers You Can Make with Freezer ShortcutsThere’s a time and a place for super-fancy, knife-and-fork-needed appetizers, but game night isn’t it. When you invite pals over for a few rounds of poker or a no-holds-barred Scrabble face-off, what you’re likely craving is something easy, not necessarily elegant. And on those occasions, it’s A-OK to take a few welcome shortcuts from the supermarket. The key is dressing them up to make them your own. On this morning’s all-new episode of The Kitchen, the co-hosts hosted a game night of their own, complete with a menu of fuss-free eats and drinks, including two appetizers that get their start from the freezer section. Read on below to get the can-do recipes, then check out all of the how-tos from the show.

    Bacon-Wrapped Onion RingsBacon-Wrapped Onion Rings
    On their own, frozen onion rings turn into crispy, golden rounds after just a few minutes of warming. But these bacon-wrapped beauties are perhaps the ultimate in crispy satisfaction. As Jeff Mauro noted this morning, the key is baking the bacon-wrapped rings on a sheet pan lined with a baking rack. That allows the renderings to drip onto the sheet pan, which means the bacon can get crispy.

    Nacho Cheese Corn Chip-Encrusted Mozzarella SticksNacho Cheese Corn Chip-Encrusted Mozzarella Sticks
    When it comes to frozen mozzarella sticks, there’s surely plenty of gooey-good flavor happening beneath the crust. But when you dunk those sticks into crushed nacho cheese corn chips for a bonus breading blanket, the additional cheese flavor is next-level indulgent. It’s important to dip the packaged mozzarella sticks into a few whisked eggs before moving onto the chips, since you’ll need that liquid to act as a glue for the chips.

    Tune in to The Kitchen on Saturdays at 11a|10c.

    This article was originally posted on the Food Network and can be found here!

  • Baking
  • America Is a Nation of Beer Lovers

    America Is a Nation of Beer LoversIt may seem as if America is becoming a nation of wine sippers — and it’s true that many of those who prefer wine today were more likely to opt for other kinds of alcoholic beverages a decade ago. But don’t worry, beer drinkers, because there are still more of you than there are of them.

    Almost four out of 10 — 38 percent — of alcohol consumers over age 21 in the United States said beer was their beverage of choice, whereas 31 percent prefer wine and 28 percent like spirits/liquor most of all, according to a recent Harris Poll survey of 1,540 adults.

    Beer fans are especially loyal, too, the study found: Fully 73 percent of those over age 31 who prefer beer today said it was their favorite alcoholic beverage 10 years ago as well. Meanwhile, 63 percent of those over age 31 who prefer spirits said it was also their top choice a decade ago.

    Conversely, a fair number of wine drinkers are relatively new converts. Only 44 percent of wine lovers ages 31 and up said they also preferred wine a decade ago, contending that they would have been more inclined then to opt for liquor/spirits (26 percent) or beer (21 percent).

    “For some, that ‘go to’ choice hasn’t changed a great deal, but for a significant percentage of those who favor wine today, they did prefer another beverage type 10 years ago,” Danny Brager, SVP of Nielsen’s Beverage Alcohol Practice, said in a survey release. “Both life stage changes over that period of time as these consumers have aged, as well as today’s younger generations being more open to wine, are likely driving those changes in preference.”

    Preferences, too, differed by age, gender, locale and income, the survey found. While beer was popular among men, younger drinkers and Southerners, wine was preferred by women, drinkers over age 65 and those with annual incomes over $100,000.

    The top choice for beer lovers was domestic non-craft beer (38 percent), followed by craft (29 percent) and imported (23 percent) beers.

    Of the wine lovers, 38 percent prefer red, 32 percent white, and 19 percent rose or blush. Oh, and 10 percent prefer to get their kicks from Champagne or other sparkling wines.

    Cheers!

    Photo: iStock

    This article was originally posted on the Food Network and can be found here!

  • Baking
  • Get Married at Taco Bell and Begin Your Happily Ever After with a Taco 12 Pack

    Get Married at Taco Bell and Begin Your Happily Ever After with a Taco 12 PackBy Lauren Haslett

    Thinking of eloping in Vegas? Do you love Taco Bell with a fierce passion that reserved only for your favorite fast-food establishment and the inventor of the magical fourth meal? Then you might want to pay attention.

    Taco Bell wants to reward the love its serious fans have for the brand with even more love — by letting some of those fans have their weddings at its flagship Cantina location in Las Vegas.

    No, this is not a drill, folks. You can now get married at Taco Bell, and the favorite late-night snack stop wants to help you do it in style!

    “Cookie-cutter weddings are a thing of past for millennials, who are putting new, personal spins on old traditions,” stated a recent company press release announcing the new wedding package. “For couples who love Taco Bell, and each other, tying the knot at Taco Bell is a unique way to spend their big day.”

    The flagship Cantina restaurant in Vegas actually has its own little chapel, so taco-loving couples can get married on-site. Those lucky enough to book the special space for their big day can also order a Wedding Package right off the menu, complete with a Taco Bell-themed garter and bow tie, sauce packet wedding bouquet, “Just Married” t-shirts, T-Bell Champagne flutes and a Cinnabon Delights Wedding Cake — whether that last item is an actual cake or a croquembouche-style stack of cinnamon buns is still TBD, but either way, that sounds pretty good, amiright? The icing on the Taco Bell cake? Newlyweds who choose to tie the knot at this Las Vegas location will be treated to a Taco 12 Pack — their first meal together as a married couple. Awwww.

    The whole package costs a whopping $600, according to the press release, “and will include a full ceremony and officiant.” This may seem like a lot for Taco Bell, but when you compare that to the cost of a wedding ceremony absolutely anywhere else, it’s really a total steal.

    If you’re interested in saying “I do” at your favorite taco spot, you won’t be able to book your nuptials before the summer of 2017. That is unless, of course, you’re the lucky winner of the restaurant’s latest sweepstakes. Find out how to enter for the chance to be the first couple married in the T-Bell wedding chapel! Good luck, taco-loving friends, good luck.

    Photo: iStock

    This article was originally posted on the Food Network and can be found here!