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Ree Drummond’s 5-Star Pan-Fried Pork Chops | The Pioneer Woman | Food Network

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Ree fries up slightly spicy pork chops for her family on calf-working day!
Watch #ThePioneerWoman, Saturdays at 10a|9c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd.
Get the recipe ► https://foodtv.com/3eyK8Ar
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Pan-Fried Pork Chops
Recipe courtesy of Ree Drummond
Total: 25 min
Active: 25 min
Yield: 8 servings
Level: Easy

Ingredients

1 teaspoon seasoned salt, plus more for seasoning
1 teaspoon ground black pepper, plus more for seasoning
8 pork breakfast chops
1 cup all-purpose flour
Cayenne pepper
1/2 cup canola oil
1 tablespoon butter
Smashed new potatoes, for serving

Directions

Salt and pepper both sides of the pork chops.

Combine the flour and some cayenne, salt and black pepper. Dredge each side of the pork chops in the flour mixture, and then set aside on a plate.

Heat the canola oil over medium to medium-high heat. Add the butter. When the butter is melted and the butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side. Flip and cook until the chops are golden brown on the other side, 1 to 2 minutes (make sure no pink juices remain). Remove to a plate and repeat with the remaining pork chops.

Delicious and simple! Serve with smashed new potatoes.

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Ree Drummond’s 5-Star Pan-Fried Pork Chops | The Pioneer Woman | Food Network
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Sunny Anderson’s Char-Grilled Oysters with Green Garlic Butter | The Kitchen | Food Network

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Sunny grills freshly shucked oysters with a fresh herb and garlic butter!
Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd.
Get the recipe ▶ https://foodtv.com/2Wk81H5
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Char-Grilled Oysters with Green Garlic Butter
RECIPE COURTESY OF SUNNY ANDERSON
Level: Easy
Total: 30 min
Active: 30 min
Yield: 24 oysters

Ingredients

Butter:
2 sticks salted butter, cut into cubes, at room temperature
6 cloves garlic
Zest of 2 lemons plus 2 tablespoons fresh lemon juice
2 scallions, cut in fourths
2 cups fresh Italian parsley, loosely packed
1 tablespoon Italian seasoning
Kosher salt and freshly ground black pepper

Breadcrumbs:
1 cup panko breadcrumbs
1/4 cup grated Parmesan
1/4 cup chopped fresh Italian parsley

Oysters:
2 dozen oysters, cleaned, shucked and left in shells

To Finish:
Lemon wedges, for spritzing

Directions

Make the butter: In a food processor, add the butter, garlic, lemon zest and juice, scallions, parsley, Italian seasoning, a nice pinch of salt and a few grinds of black pepper. Blend all until smooth, then taste and season with more salt if needed.

Make the breadcrumbs: In a small bowl, mix the breadcrumbs, cheese and parsley.

Assemble and grill: Preheat a grill to 600 degrees F.

Arrange the oysters in their half shells on the back of an upside-down baking rack. Add a heaping teaspoon of the butter to each. Sprinkle each with a bit of the breadcrumb mixture. Place the rack on the grill over the direct heat and cook until the oysters are firm and the breadcrumbs are lightly golden, 6 to 8 minutes. Serve with lemon wedges for spritzing.

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Sunny Anderson’s Char-Grilled Oysters with Green Garlic Butter | The Kitchen | Food Network


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Ree Drummond’s Shrimp Sheet Pan Pita | The Pioneer Woman | Food Network

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Ree fills a pita with juicy shrimp, roasted vegetables and a lemon-yogurt sauce!
Watch #ThePioneerWoman, Saturdays at 10a|9c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd.
Get the recipe ▶ https://foodtv.com/3BBL0iw
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Shrimp Sheet Pan Pita
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 25 min
Active: 10 min
Yield: 4 servings

Ingredients

4 pita breads, halved
8 ounces asparagus, trimmed and cut into 1-inch pieces
4 ounces cremini mushrooms, quartered
1 medium yellow squash, halved lengthwise and cut into 1-inch pieces
1 small red onion, sliced
1/4 cup olive oil
2 tablespoons Italian seasoning blend
Kosher salt and freshly ground black pepper
1 1/2 pounds colossal shrimp (U15), peeled and deveined
2 lemons, zested and halved
1 cup Greek yogurt
2 teaspoons chopped fresh dill, plus more for garnish
2 Roma tomatoes, sliced
1 head green leaf or Bibb lettuce, leaves torn
1 cup sliced mixed olives
4 ounces feta, crumbled

Directions

Preheat the oven to 425 degrees F.

Wrap the pita bread in foil and set aside.

Add the asparagus, mushrooms, squash and onion to a sheet pan and toss with 2 tablespoons of the olive oil, 1 1/2 tablespoons of the Italian seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper. Move to one side of the pan.

Toss the shrimp with the remaining olive oil and Italian seasoning blend and a pinch of salt and pepper. Add to the other side of the pan.

Put the foil-wrapped pita in the oven with the sheet pan. Bake, tossing the shrimp and vegetables halfway through, until the shrimp are just cooked and the vegetables are lightly roasted and starting to turn golden, 12 to 15 minutes. Squeeze over the juice of one of the lemons.

Mix together the yogurt, dill, lemon zest and the juice of the second lemon in a small bowl. Season with salt and pepper.

Lay out the sheet pan with the shrimp and vegetables alongside a plate with the sliced tomatoes and lettuce, warm pita halves and yogurt mixture. Put the olives and feta into separate bowls and have everyone fill their own pita with the different elements. Garnish with additional dill.

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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#ReeDrummond #ThePioneerWoman #FoodNetwork #ShrimpSheetPanPita

Ree Drummond’s Shrimp Sheet Pan Pita ​| The Pioneer Woman | Food Network


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Ina Garten’s 5-Star Butternut Squash Risotto | Barefoot Contessa | Food Network

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Ina roasts butternut squash to use in a creamy risotto for a weekend lunch!
Subscribe to #discoveryplus to stream more of #BarefootContessa: http://discoverypl.us/2NeKVgd
Get the recipe ▶ https://foodtv.com/3kXPtUd
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Saffron Risotto with Butternut Squash
RECIPE COURTESY OF INA GARTEN
Total: 50 min
Prep: 10 min
Cook: 40 min
Yield: 4 to 6 servings
Level: Intermediate

Ingredients

1 butternut squash (2 pounds)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
6 cups chicken stock, preferably homemade
6 tablespoons (3/4 stick) unsalted butter
2 ounces pancetta, diced
1/2 cup minced shallots (2 large)
1 1/2 cups Arborio rice (10 ounces)
1/2 cup dry white wine
1 teaspoon saffron threads
1 cup freshly grated Parmesan cheese

Directions

Preheat the oven to 400 degrees.

Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.

Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.

In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan cheese. Mix well and serve.

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#InaGarten #BarefootContessa #FoodNetwork #ButternutSquashRisotto

Ina Garten’s 5-Star Butternut Squash Risotto | Barefoot Contessa | Food Network


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Recipe of the Day: Sheet Pan Caprese Chicken | Food Network

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A balsamic reduction adds a hint of brightness to this easy weeknight meal!

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Get the recipe ► https://foodtv.com/3jYgeGW

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Recipe courtesy of Food Network Kitchen
Total: 40 min
Active: 20 min
Yield: 6 servings
Level: Easy

Ingredients

2 tablespoons olive oil
1 tablespoon Italian seasoning
Kosher salt and freshly ground black pepper
2 pints cherry tomatoes
6 boneless, skinless chicken breasts (about 3 pounds)
1/2 cup balsamic vinegar
One 1-pound ball fresh mozzarella, sliced into 6 rounds
10 fresh basil leaves, torn
Baby arugula, for serving
Crusty bread, for serving

Directions

Preheat the oven to 400 degrees F. Drizzle 1 tablespoon of oil onto a rimmed baking sheet and use your fingers to evenly spread it out and coat the bottom of the pan. Sprinkle with the Italian seasoning, 1 tablespoon salt and a few grinds of pepper. Scatter the cherry tomatoes on the baking sheet and shake it back and forth so they become evenly coated in the oil and seasoning. Arrange the chicken in the center of the baking sheet, pushing the tomatoes out to the perimeter, and drizzle the chicken with the remaining tablespoon of oil.

Bake until the tomatoes are soft, blistered and begin to burst, 20 to 25 minutes.

Meanwhile, add the vinegar to a small saucepan and bring to a boil over medium-high heat. Lower the heat to medium and simmer until the vinegar has reduced by half and is thick enough to coat back of the spoon, 7 to 8 minutes.

Remove the baking sheet from the oven and drape a slice of mozzarella over each chicken breast. Bake until the cheese melts and an instant-read thermometer inserted into the thickest part of the breast has reached 160 degrees F, 5 to 7 minutes (the chicken will carryover cook to 165 F).

Sprinkle the chicken and tomatoes with the basil and drizzle with the balsamic reduction. Spoon the collected pan juices over the tomatoes and chicken. Serve on a bed of arugula and with crusty bread to mop up the pan juices.

Copyright 2017 Television Food Network, G.P. All rights reserved.

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#SheetPanCapreseChicken #RecipeoftheDay #FoodNetwork

Recipe of the Day: Sheet Pan Caprese Chicken | Food Network


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Hannah Hart Scoops and Bakes Whoopie Pies | Food Network

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Hannah sandwiches Italian meringue inside of this classic chocolatey treat.

Join Hannah Hart for more food adventures on #IHartFood, premiering Aug. 14 @ 10|9c!

Learn more about I Hart Food: http://www.foodnetwork.com/shows/i-hart-food

Check out Red Wagon Creamery: https://redwagoncreamery.com/

Subscribe ► http://foodtv.com/YouTube

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.

► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp
► WEBSITE: https://www.foodnetwork.com
► FULL EPISODES: https://watch.foodnetwork.com
► FACEBOOK: https://www.facebook.com/FoodNetwork
► INSTAGRAM: https://www.instagram.com/FoodNetwork
► TWITTER: https://twitter.com/FoodNetwork

#FoodNetwork

Hannah Hart Scoops and Bakes Whoopie Pies | Food Network


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