Food
Sunny Anderson’s Texas Two Step Turkey | The Kitchen | Food Network
Sunny is channeling the “BIG” flavors of Texas in this Thanksgiving turkey. Yellow mustard is a staple in the state, and this turkey recipe delivers on all things expected from the flavors of Texas for Thanksgiving.
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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 Texas Two-Step Turkey
Recipe courtesy of Sunny Anderson
Level: Intermediate
Total: 14 hr 20 min (includes chilling and resting times)
Active: 1 hr 5 min
Yield: 6 to 8 servings
Ingredients
Compound Butter:
2 sticks salted butter, at room temperature
2 tablespoons smoked paprika
8 leaves fresh sage, finely chopped
8 sprigs fresh thyme, leaves finely chopped
2 cloves garlic, grated on a rasp
Freshly ground black pepper
One 14- to 16-pound turkey, fresh or fully thawed
Four 12-ounce bottles beer (I like a pilsner here)
Glaze:
3/4 cup packed light brown sugar
1/4 cup yellow mustard
1 tablespoon white vinegar
Freshly ground black pepper
Garnish (optional):
Lemon halves
Parsley sprigs
Rosemary sprigs
Directions
Special equipment: kitchen twine
Make the compound butter. In a medium bowl, add the butter, paprika, sage, thyme, garlic and a few grinds of black pepper. Mix with a rubber spatula. Add to a resealable plastic bag and snip a corner off with scissors.
Butter the turkey. Fit a sheet pan with a wire rack and set aside. Using your finger or the rounded handle end of a wooden spoon, separate the skin from the meat on the breast and the legs of the turkey. Use the bag to pipe the butter beneath the skin. Use your fingers over the skin to press and spread the butter beneath the skin. Pat the turkey down with paper towels until one pressed on it releases dry. Place on the sheet pan and refrigerate the turkey, UNCOVERED, for 8 hours or up to 24 hours.
Roast the turkey. Remove the turkey from the refrigerator and put it on the counter in a cool place. Allow it to come to room temperature for 2 hours. When ready to roast, transfer the turkey to a roasting pan fitted with a rack. Tie the ends of the drumsticks together with twine and tuck the wings underneath the body.
While the turkey is coming to room temperature, preheat the oven to 350 degrees F.
Place the turkey on the middle rack of the oven and pour enough beer into the pan to fill up to 1 to 2 inches. Roast, basting the turkey every 30 minutes with the beer in the pan, until a meat thermometer inserted in the thickest part of the turkey (avoiding bone) registers 135 to 140 degrees F, 2 to 2 1/2 hours.
Make the glaze. In a medium bowl, add the brown sugar, mustard, vinegar and a few grinds black pepper. Whisk until the sugar is dissolved. Add water to loosen if necessary. Set aside.
Once the turkey registers 135 to 140 degrees F, brush the glaze on the turkey every 20 minutes. Continue to roast until a meat thermometer reads 160 degrees F and the juices run clear, 30 minutes to 1 hour more.
Remove the turkey from the oven and place a sheet of aluminum foil loosely over the top. Let rest for 10 to 20 minutes. Transfer the turkey to a platter and garnish the platter with lemon halves and sprigs of parsley and rosemary, if desired. Carve and serve.
Cook’s Note: Remember, if using a frozen turkey, start to thaw it in the refrigerator 2 to 3 days before preparing. Using a probe thermometer allows you to go about your business without having to check the internal temperature all the time.
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Sunny Anderson’s Texas Two Step Turkey | The Kitchen | Food Network
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Ree Drummond’s Chicken Taco Salad combines tender chicken with fresh lettuce, grilled corn, creamy avocado and a flavorful ranch-salsa dressing. It’s the perfect easy meal for lunch or dinner.
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Watch #ThePioneerWoman Saturdays at 10a|9c.
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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!
Chicken Taco Salad
Recipe courtesy of Ree Drummond
Total: 16 min
Active: 16 min
Yield: 4 to 6 servings
Level: Easy
Ingredients
Chicken:
2 boneless, skinless chicken breasts
2 tablespoons taco seasoning (store-bought or your own mix)
1/4 cup vegetable oil
2 tablespoons butter
Dressing:
3/4 cup ranch dressing (bottled is fine)
1/4 cup salsa (as spicy as you’d like)
3 tablespoons finely minced fresh cilantro
Salad:
2 ears corn, shucked
1 large head or 2 regular heads green leaf lettuce, shredded thin
3 Roma tomatoes, diced
1/2 cup grated pepper-jack cheese
2 avocados, diced
3 green onions, sliced
1/2 cup fresh cilantro leaves
Tortilla chips of your choice (flavored or not), crushed slightly, for topping salad
Directions
For the chicken: Generously sprinkle both sides of the breasts with the taco seasoning. Heat the oil and butter in a large skillet over medium-high heat. Cook the chicken on both sides until deep golden brown on the outside and done in the middle (or to an internal temperature of 165 degrees F), about 4 minutes per side. Set aside to cool for 5 minutes.
For the dressing: While the chicken is cooking, pour the ranch dressing into a bowl. Add the salsa and cilantro and stir to combine.
For the salad: Next, place the ears of corn in the skillet you used to cook the chicken and roll them around so that the flavorful oil/butter mixture coats the corn. Grill on a grill pan or cook in a separate skillet until the corn is still crisp but has color on the outside. Slice off the kernels with a sharp knife and set aside. Dice the chicken into cubes.
On a platter, layer the shredded lettuce, diced chicken, tomatoes, cheese, corn, avocados, green onions, cilantro and crushed chips. Drizzle the dressing all over the top, saving some to serve on the side if you’d like. Serve the salad in individual bowls.
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Ree’s Chicken Taco Salad | The Pioneer Woman | Food Network
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Jarad Gallagher and Joshua Bedford face off in a high-stakes culinary showdown judged by celebrity chef Josh Capon and sportscaster Jaymee Sire. In the first round, both chefs must showcase steamer clams. Jarad serves white wine and garlic steamer clams with brioche, while Joshua counters with Southern sweet tea clams with shishito peppers and sourdough bread. Only one will advance for the chance to take on Bobby Flay and prove they have what it takes to out-cook the master. #BobbyFlay #FoodNetwork #BeatBobbyFlay
Catch #BeatBobbyFlay on Thursdays at 9|8c!
To Beat Bobby Flay, you’re going to have to get to him first! In this competition series, two talented chefs go head-to-head for the chance to put their culinary skills to the test against Bobby Flay. The winner moves on to the ultimate battle — facing off against Bobby Flay — but not without an advantage: our challenger chooses the dish they will both be judged on. Can Bobby come up with the winning dish with no time to prepare? In this competition, the challenger may get to call the dish, but it’s anyone’s 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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Beat Bobby Flay: Kitchen Clam-ity 🦪 | Full Episode Recap | S12 E14 | Food Network
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Molly makes a bright and tangy lemon-mustard dressing for this easy, crunchy romaine salad with breadcrumbs!
Watch #GirlMeetsFarm on Sundays @ 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd.
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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!
Romaine Salad with Breadcrumbs and Simple Dressing
RECIPE COURTESY OF MOLLY YEH
Level: Easy
Total: 20 min
Active: 20 min
Yield: 6 to 8 servings
Ingredients
2 tablespoons unsalted butter
1 cup panko breadcrumbs
Kosher salt and freshly ground black pepper
1/2 cup full-fat Greek yogurt
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
Zest of 1 lemon (about 1 teaspoon) plus 2 tablespoons juice
1 clove garlic, grated
1 head romaine lettuce, torn into pieces
1 cup shaved Parmesan
Directions
Melt the butter in a medium skillet over medium heat. Add the breadcrumbs, 1/2 teaspoon salt and a bunch of grinds of pepper (about 20 grinds) and cook, stirring constantly, until the crumbs are golden brown, about 5 minutes. It’s important to stir the whole time to make sure that they do not burn–which will happen if they sit too long in the skillet untouched. Once golden, immediately transfer them to a plate to cool and stop the cooking process. Set aside.
Whisk the yogurt, mustard, Worcestershire, lemon zest and juice, garlic, 3 tablespoons water, 1/2 teaspoon salt and about 20 grinds of black pepper in a small bowl until smooth, creamy and combined.
And add the romaine to a serving bowl. Sprinkle in 3/4 cup of the breadcrumbs, 3/4 cup of the Parmesan and the dressing and toss until the lettuce is nicely coated. Sprinkle the remaining breadcrumbs and Parmesan on top and serve immediately.
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Molly Yeh’s Romaine Salad with Breadcrumbs | Girl Meets Farm | Food Network
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Calling all ’90s kids! Blast into the past to see how your favorite childhood snacks were made, from sour gummy worms, to Yoo-hoo, Pop Rocks, Rice Krispies Treats, Push-Ups, Bagel Bites, Chef Boyardee and more!
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Unwrapped uncovers behind-the-scenes details on classic American food, from peanut butter and chocolate syrup to French fries and bubblegum. Join host Marc Summers as he explores the test kitchens and the secrets behind lunch box treats, soda pop, movie candy, and more. Unwrapped is the show for everyone who’s ever worn a pair of wax lips!
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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90’s Nostalgia: After School Treats! 💚📓Unwrapped (Throwback) | Food Network
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Guy Fieri heads to Podnah’s BBQ in Portland, Oregon to try their legendary smoky barbecue flavors. This neighborhood favorite serves up classics like tender brisket, juicy ribs and all the fixings.
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Watch #DDD, Fridays at 9|8c!
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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!
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Guy Goes ALL IN on BBQ Food in Portland 🔥🍖 | Diners, Drive-Ins and Dives | Food Network
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