Food
Sunny Anderson’s Easy Cheese and Cranberry Stuffed Chicken | The Kitchen | Food Network
We ❤️ a holiday twist on a simple chicken dinner. Sunny Anderson stuffs her chicken with lots of melty cheese and cranberries!
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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!
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Sunny’s Easy Cheese and Cranberry Stuffed Chicken with Cranberry Glaze
RECIPE COURTESY OF SUNNY ANDERSON
Level: Easy
Total: 2 hr 20 min (includes freezing time)
Active: 30 min
Yield: 4 servings
Ingredients
Stuffing:
4 ounces goat cheese, at room temperature
4 ounces Italian blend shredded cheese
1/2 cup dried cranberries
1 tablespoon Italian seasoning
Kosher salt and freshly ground black pepper
Chicken:
4 chicken breasts, at ROOM TEMPERATURE!
Olive oil, for brushing
Kosher salt and freshly ground black pepper
Glaze:
1 1/2 cups chicken stock
1/2 cup dried cranberries
1/4 cup honey
1 teaspoon Italian seasoning
Kosher salt and freshly ground black pepper
Directions
Make and freeze the stuffing: Mash together the goat cheese, shredded cheese, cranberries, Italian seasoning and salt and pepper to taste in a bowl with a fork. (You can use your hands to mix it really well.) Taste a ‘lil bit and add a pinch of salt if needed. Divide the cheese mixture into four sections and shape into torpedo-like logs a bit shorter than the length of the chicken breasts. Wrap each in plastic wrap. Freeze until firm, at least 1 hour or up to overnight.
Prepare the chicken: Use a paring knife to cut a pocket into the short, fat end of a chicken breast, that will run through much of the length of the breast, without cutting all the way through. It may take a few strokes with the knife. Repeat with the remaining chicken breasts. Remove the stuffing from the freezer and insert one log in each pocket. If necessary, trim the logs to fit into the pockets. Secure the openings with toothpicks.
Season and grill the chicken: Preheat the grill for direct and indirect grilling at 350 degrees F and oil the grates.
Brush olive oil on the chicken and sprinkle on all sides with salt and pepper. Place the chicken over the direct heat of the grill and cook until a peek beneath reveals grill marks, 5 to 7 minutes. Flip and place over the indirect heat of the grill to finish. Remove when a check with a thermometer shows the chicken to be at around 155 degrees F, 20 to 25 minutes. Remove the chicken from the grill and tent with aluminum foil for 5 to 10 minutes. The temperature of the chicken should increase to 165 degrees F.
Make the glaze: Combine the chicken stock, cranberries, honey, Italian seasoning and salt and pepper to taste in a small saucepan over medium-high heat. Cook, stirring, until reduced and slightly thickened, about 15 minutes.
Remove the toothpicks from the chicken, transfer to plates, and serve each with a spoon of glaze over the top.
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#SunnyAnderson #Cranberry #Chicken #TheKitchen #FoodNetwork
Sunny Anderson’s Easy Cheese and Cranberry Stuffed Chicken |
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James Beard “Best Chef” award winners Stephanie Izard, Jonathon Sawyer and Karen Akunowicz take on Eric’s Wildcard Kitchen game. They must create an elevated school lunch with molasses, street fair faire with freeze dried fruit and chicken dinner with a tinned fish. Who wins the most money? Watch more #WildcardKitchen on #StreamOnMax: https://foodtv.com/StreamOnMaxYT
#EricAdjepong #FoodNetwork
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After midnight, Eric Adjepong invites top chefs to bring $5,000 of their own money and play his culinary card game. Eric deals out the dish, time allotted and mandatory ingredients, but it’s each chef’s secret wildcard that makes or breaks the game.
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!
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Wildcard Kitchen: School Lunch, Street Fair Faire & Chicken Dinner | Full Ep. Recap | S2 E3
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Shakshuka is traditionally a breakfast dish that originates in North Africa and the Middle East; it is a delicious mixture of peppers and tomatoes that cook down to make a pan sauce that eggs are poached in. Ree adds in a few things she found in her fridge – including feta cheese and kale – to make it her own!
#ReeDrummond #ThePioneerWoman #FoodNetwork #Shakshuka
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Get the recipe ▶ https://foodtv.com/3DBMI9R
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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!
Fridge Raid Shakshuka
Recipe courtesy of Ree Drummond
Level: Easy
Total: 40 min
Active: 25 min
Yield: 4 to 6 servings
Ingredients
1/3 cup olive oil
1 yellow onion, thinly sliced
1 red pepper, thinly sliced
1 orange pepper, thinly sliced
1 yellow pepper, thinly sliced
4 cloves garlic, sliced
Kosher salt
Freshly ground black pepper
3 cups cherry tomatoes
1 tablespoon tomato paste
1 teaspoon red pepper flakes
1/2 cup chicken stock
1 cup torn kale
6 large eggs
1/2 cup crumbled feta cheese
2 tablespoons chopped parsley
Crusty bread, for serving
Directions
Heat the oil in a large skillet over a medium-high heat. Add the onion, all the peppers and the garlic. Season with a pinch of salt and pepper and cook, stirring, until the vegetables slightly char, 2 to 3 minutes. Toss in the tomatoes, tomato paste and red pepper flakes and cook, stirring, until the tomatoes begin to break open, an additional minute. Pour in the chicken stock and kale, stir to combine.
Reduce the heat to medium and cover. Cook, stirring every couple of minutes, until the tomatoes have broken down and the mixture thickens, 9 to 10 minutes.
Crack the eggs into a pitcher or liquid measuring cup. Slowly add the eggs, one at a time, evenly spacing out 5 around the outer edge of the skillet and adding the last to the very center. Season the eggs with a pinch of salt and pepper. Cover and cook until the whites of the eggs are set, and the yolks are runny, 5 to 6 minutes. Remove from the heat and sprinkle over the feta and parsley. Serve with crusty bread.
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Ree Drummond’s Fridge Raid Shakshuka | The Pioneer Woman | Food Network
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Food
Guy Fieri Visits Tiffani Faison’s Legit BBQ Joint in MA | Diners, Drive-Ins and Dives | Food Network
This trip, Guy stops by TOC champ Tiffani Faison’s Southern barbecue spot in Boston where she is serving fired-up fried chicken, Mom’s broccoli and out-of-bounds brisket.
#FoodNetwork #GuyFieri #Boston #Massachusetts
Watch Guy and Tiffani on #TournamentOfChampions, Sundays @ 8|7c!
Watch #DDD, Fridays at 9|8c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT!
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Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!
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!
Find it at Sweet Cheeks Q: https://www.sweetcheeksq.com
Follow them: https://www.instagram.com/sweetcheeksbbq
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Guy Fieri Visits Tiffani Faison’s Legit BBQ Joint in MA | Diners, Drive-Ins and Dives | Food Network
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Have you ever tried Alabama white barbecue sauce? Lazarus heads to Big Bob Gibson Bar-B-Q in Decatur, AL for a taste of their fifth-generation family barbecue.
Follow Lazarus on Instagram: http://instagram.com/sonofasouthernchef
+ YouTube: https://www.youtube.com/user/LazLynch
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Watch more from Comfort Nation at https://foodtv.com/2Vxwche
About the Series: Food blogger and chef Lazarus Lynch takes viewers on a global food journey within his diverse hometown of New York City. Starting from his first job at his family’s restaurant, Laz has seen comfort food as the great connector to people of all backgrounds and cultures. With help from a few chefs and restaurants, he shares a taste of beloved comfort dishes from around the world.
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.
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► FULL EPISODES: https://watch.foodnetwork.com
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#LazarusLynch #ComfortNation #FoodNetwork
Alabama White Sauce Barbecue Chicken 🍗 COMFORT NATION | Comfort Nation | Food Network
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Watch as Alex competes against a trio of chefs that specialize in pork based dishes. For a cash prize of $15,000, they’ll need to put their skills to the test and create elevated dishes with pork. Will Alex manage to keep her title as the most feared and accomplished competition cook in America #AlexGuarnaschelli #AlexVsAmerica #FoodNetwork
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Brave and talented chefs attempt to take down Iron Chef Alex Guarnaschelli, the most feared and accomplished competition cook in America. Chef Alex goes up against three chefs in two rounds of cooking, and anyone — even Alex — can be sent home after a blind tasting by the judges. Each chef hails from a different state, but they all share the same culinary specialty and drive to beat Alex for ultimate bragging rights and $15,000.
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.
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Alex vs the Pork Pros | Full Ep Recap | Alex vs America | S2 E4 | Food Network https://youtu.be/8o1regM_CAI
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