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


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Kenneth Temple’s Crawfish Etouffée | An Introduction to Cajun and Creole Cooking | Food Network

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Crawfish Etouffée is built with layers of flavor starting with a perfect roux, special spice mix and the trinity of onions, bell pepper and celery!
Get the recipe ▶ https://foodtv.com/3No4DR6
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Hailing from New Orleans, Chef Kenneth Temple’s cooking style is inspired deeply by his southern roots and the fusion of cultures that comprise traditional New Orleans cuisine. Join him in the kitchen as he teaches us how to make gumbo, jambalaya and more favorites.

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!

Crawfish Etouffée
RECIPE COURTESY OF KENNETH TEMPLE
Level: Easy
Total: 25 min
Active: 15 min
Yield: 6 servings

Ingredients

1/2 cup canola oil
1/2 cup all-purpose flour
3 stalks celery, chopped
1 medium Spanish or white onion, chopped
1 bell pepper, chopped
2 to 4 cloves garlic, finely chopped
2 bay leaves
1 teaspoon cayenne pepper
1 teaspoon dried thyme
1/2 teaspoon white pepper
Kosher salt and freshly ground black pepper
3 to 3 1/2 cups low-sodium chicken stock
2 pounds peeled crawfish tails
1 bunch green onions (3 to 4 bulbs), sliced (about 3/4 cup)
4 cups cooked rice, for serving
Hot sauce, for serving

Directions

Heat the oil in a 12-inch cast iron skillet or large cast-iron skillet over medium-high heat until the oil begins to lightly smoke, about 5 minutes. Whisk in the flour and cook until it turns a peanut butter brown color. Turn off the heat. Stir in the celery, onions and peppers and cook until the onions are translucent, about 2 minutes. Return the heat to medium to medium-low and stir in the garlic and bay leaves. While the trinity cooks, combine the cayenne, thyme, white pepper, 1 teaspoon salt and 1 teaspoon black pepper in a small bowl. Stir into the skillet, a little at a time, to build flavor (see Cook’s Note).

Whisk in the stock 1 cup at a time, making sure it is incorporated and smooth. Bring to a boil, then cook until slightly thickened, about 2 minutes. Season to taste with salt and black pepper. Add the crawfish and cook until they tighten in appearance, 2 to 3 minutes. Turn off the heat, then stir in half of the green onions. Serve immediately over fluffed rice with hot sauce and garnish with the remaining green onions.

Cook’s Note

Seasoning the vegetables a little at a time with the savory seasoning at each stage builds and deepens the flavors of the étouffée.

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Kenneth Temple’s Crawfish Etouffée | An Introduction to Cajun and Creole Cooking | Food Network


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Ree Drummond’s Meatball and Polenta Casserole | The Pioneer Woman | Food Network

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Ree’s casserole is the ultimate comfort food with creamy polenta and rich meatballs. She says it’s “over the top delicious!”
#ReeDrummond #ThePioneerWoman #FoodNetwork #Meatballs #Polenta
Watch #ThePioneerWoman, Saturdays at 10a|9c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT!
Get the recipe ▶ https://foodtv.com/3xjfXum
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!

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ WEBSITE: https://www.foodnetwork.com
▶ STREAM ON MAX: https://foodtv.com/StreamOnMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
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▶ TWITTER: https://twitter.com/FoodNetwork

Ree Drummond’s Meatball and Polenta Casserole | The Pioneer Woman | Food Network


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Molly Yeh’s Spicy Cheddar Juicy Lucies | Girl Meets Farm | Food Network

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Molly stuffs this iconic Minnesota burger with sriracha and cheddar for a scrumptious bite!
#MollyYeh #GirlMeetsFarm #FoodNetwork #Hamburger
Watch more #GirlMeetsFarm on #StreamOnMax: https://foodtv.com/StreamOnMaxYT!
Get the recipe ▶ https://foodtv.com/44vzWTm
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.

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!

Spicy Cheddar Juicy Lucies
RECIPE COURTESY OF MOLLY YEH
Level: Easy
Total: 30 min
Active: 30 min
Yield: 4 servings

Ingredients

1 1/2 pounds 80/20 ground beef
1 tablespoon sriracha, plus more if desired and for serving
Kosher salt and freshly ground black pepper
4 ounces sharp Cheddar, chopped into small pieces (or shredded)
Flavorless oil, such as canola or vegetable, for the grill
2 tablespoons unsalted butter, plus more for the buns
4 brioche or potato buns
1/2 yellow onion, finely diced
Mayonnaise, such as Kewpie, for serving
4 leaves butter or iceberg lettuce, for serving
4 thick slices tomato, for serving

Directions

Combine the beef, 1 tablespoon sriracha (or more if you’re feeling spicy), 1 teaspoon salt and a few good turns of pepper in a large bowl. Mix with your hands to combine, being careful not to overmix. Divide into 4 parts, roll into balls and create a large divot in the center of each. Fill each divot with an equal amount of cheese. Seal in the cheese and press into patties. Season with salt and pepper on both sides.

Lightly oil a cast-iron pan or grill and heat over medium-high heat. Grill the burgers to desired doneness, 4 to 5 minutes on each side. Lightly butter the buns. Grill the buns until golden brown, 1 to 2 minutes.

Meanwhile, heat a medium cast-iron pan over medium-high heat. Add the butter and melt. Add the onions and season with salt. Cook, stirring occasionally, until golden brown, 5 to 10 minutes.

To serve: I like this order: bun, large squiggle of mayo, lettuce, tomato, meat, smiley face of sriracha, onions, bun. Enjoy!

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How to Make Maneet Chauhan’s Aloo Gobi | Maneet’s Eats | Food Network

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Aloo Gobi is a dish the whole family will love ❤️ This potato and cauliflower curry was Maneet and her sister’s favorite dish growing up!
#FoodNetwork #ManeetChauhan #ManeetsEats #AlooGobi
A NEW episode of #ManeetsEats drops every Thursday on YouTube!
Get the recipe ▶ https://foodtv.com/3QNEJdc
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Join host Maneet Chauhan in her kitchen and at the market as she cooks some of her favorite Indian dishes. Maneet shares her wealth of knowledge from years in professional and competition kitchens, and a lifetime of family traditions handed down through 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!

Aloo Gobi
RECIPE COURTESY OF MANEET CHAUHAN
Level: Easy
Total: 35 min
Active: 20 min
Yield: 4 servings

Ingredients

1/4 cup ghee
1 teaspoon cumin seeds
1 large red onion, chopped
2 tablespoons ginger-garlic paste (see Cook’s Note)
1/2 cup tomato puree
1 tablespoon kastoori methi (dried fenugreek leaves)
2 teaspoons coriander powder
1 teaspoon garam masala
1 teaspoon turmeric powder
1/2 teaspoon Kashmiri red chile powder
2 green chiles, slit
1 large tomato, chopped
Kosher salt
2 pounds cauliflower, cut into large florets
1 pound russet potatoes, peeled and cubed
1/4 cup julienned ginger
2 tablespoons chopped fresh cilantro

Directions

Heat up a large pan on medium-high heat and add the ghee. Add the cumin seeds and sauté until the cumin starts to dance, 30 to 45 seconds. Add the red onions and sauté until golden, 3 to 4 minutes. Add the ginger-garlic paste and sauté for a minute. Add the tomato puree, kastoori methi, coriander powder, garam masala, turmeric powder, Kashmiri red chile powder, green chiles, chopped tomatoes and salt and mix well. Cover and cook the masala on low heat until the mixture has a paste-like consistency, 3 to 5 minutes.

Add the cauliflower florets and cubed potatoes and stir well. Add 1/2 cup of water and mix; cover and cook on low until the cauliflower and potatoes are cooked, about 15 minutes. Garnish with the julienned ginger and chopped cilantro.

Cook’s Note
If not using store-bought ginger-garlic paste, combine equal parts garlic and ginger in a mortar with a pestle, adding a little water as needed, until a paste forms.

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How to Make Maneet Chauhan’s Aloo Gobi | Maneet’s Eats | Food Network


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Ree Drummond’s Fried Ravioli with Chocolate | The Pioneer Woman | Food Network

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Ree turns this traditional Italian savory dish into a chocolatey dessert!
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/3HljjgX
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!

Fried Ravioli with Chocolate
RECIPE COURTESY OF REE DRUMMOND
Level: Intermediate
Total: 20 min
Active: 15 min
Yield: 6 ravioli

Ingredients

1/2 cup very cold whole-milk ricotta cheese, drained
1 tablespoon powdered sugar
Pinch of kosher salt
2 tablespoons chocolate-hazelnut spread
12 wonton wrappers
1 large egg, beaten
Vegetable oil, for frying
1/2 cup strawberries, sliced
4 ounces white chocolate, melted
Chopped hazelnuts, for garnish

Directions

Mix the ricotta with the powdered sugar and salt, then stir in the chocolate-hazelnut spread.

Place 6 wonton wrappers on the counter and place about 1 tablespoon of the chocolate-ricotta mixture in the center of each. Brush the beaten egg around the outside of the wrappers, then top with the remaining 6 wrappers, pressing out the air and ensuring the edges are sealed tightly.

Heat 1/2 inch of vegetable oil in a large skillet over medium heat. When the oil is 350 degrees F, add the ravioli and fry, flipping once halfway through, until they are golden and crisp on both sides, about 1 1/2 minutes.

To serve, place the ravioli on a plate. Scatter over the strawberry slices and drizzle with the white chocolate. Top with the chopped hazelnuts.

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
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Ree Drummond’s Fried Ravioli with Chocolate ​| The Pioneer Woman | Food Network


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