What to Watch: Chickening Around on Diners, Drive-Ins and Dives, and Spring Is in the Air on The Kitchen
FN Dish – Food Network Blog
Start the weekend with a special episode of Diners, Drive-Ins and Dives on Friday night. It’s all about chicken as Guy recounts all the best places he’s eaten the bird. Tune in Saturday morning for new episodes of Farmhouse Rules as Nancy goes antiquing, and check out The Kitchen, where the co-hosts kick off a special spring celebration. After the show FN Dish will be giving away a cutting board signed by the co-hosts. On Sunday morning, get five easy weekday recipes from Rachael, and then follow it up with new episodes of Southern at Heart, Giada at Home and Guy’s Big Bite. In the evening, watch all-new episodes of Food Court Wars, America’s Best Cook and Cutthroat Kitchen.
Diners, Drive-ins and Dives: “Crazy for Chicken”
On DDD, the bird is definitely the word. Guy has traveled the country digging into an incredible variety of chicken dishes, and somehow every new plate offers a twist on the traditional bird. From the garlic chicken at Opal Thai Food to stuffed Native American-style tacos at Tocabe, there’s all kinds of unique spins on a farm favorite. Covering chicken served crispy, shredded and flavorful to the bone, this one-hour special wouldn’t be complete without a stunner, and it comes at Smalley’s Caribbean Barbeque, where the wings have Guy and his buddies calling for Mama.
Farmhouse Rules: “Antique Hunt“
Nancy visits her favorite antique shops looking for fun old kitchen gadgets. She uses her fantastic finds to make a meal of Chile-Braised Short Ribs, Creamy Stovetop Mac and Cheese, baked Cinnamon Sugar Madeleines and Irish coffee.
The Kitchen: Spring Show
Sunny kicks off The Kitchen’s spring celebration with a spring pan-sagna (one-pan-plan lasagna) and Katie gives pork chops some leftover l’oven. The hosts prepare asparagus five different ways, and they welcome Marc Summers from Rewrapped. Geoffrey creates a fresh spring gin fizz while the gang chats about different uses for hard-boiled Easter eggs.
Rachael Ray’s Week in a Day: “Budget Minded“
The only thing better than a meal that saves time is a meal that saves money, and Rachael is here to show you a week’s worth of meals that do both! It’s five budget-friendly dishes that you can make in a single day. Dish one is Parsnip and Potato Soup, and dish two is Baked Beans and Knockwurst. For dish three, it’s Bean Ragu with Linguini, dish four is a killer Chicken and Green Bean Soup with Tarragon, and dish five is Croque Monsieur Pie, a bubbly and cheesy casserole you don’t want to miss.
Southern at Heart: “When the Flavors Come Marching In“
Damaris brings the flavors of New Orleans home. When her brother sends a care package of tasso ham from New Orleans, Damaris creates an inspired menu to satisfy her Louisiana cravings. With simple techniques, she whips up a flavorful Maque Choux with Tasso Ham. Her foolproof olive tapenade transforms an ordinary cold-cut sandwich into a signature muffuletta, and for a sweet finish, she makes a decadent Bananas Foster Bread.
Giada at Home: “Recipe Swap“
Giada makes spicy citrus popcorn to snack on in the kitchen. Then Aunt Raffy shows up and teaches Giada a favorite recipe, quinoa and ceci soup, followed by Giada sharing her Peanut Butter Espresso Brownies recipe.
Guy’s Big Bite: “Funky Fungo Town“
You’ve heard of Flavortown, and you’ve heard of Funky Town, but have you heard of Funky Fungo Town? Today Guy takes you there with flavors of Puerto Rico. He makes a roasted Puerto Rican pork shoulder and Guy’s Funky Mofongo with Sopa de Pollo — a fried plantain dish with pork cracklings and bacon, served topped with warm chicken broth. On the side he’s serving Kale Salad with Mango Vinaigrette. It’s a trip to Funky Fungo Town, and you don’t even need to leave the house!
Food Court Wars: “International Grille vs. Sensational Slyders“
Brothers Michael and Lem dream of bringing their burgers to the food court — and the stability the business could bring to both their families. Ayanna and Dee are best friends and former military brats who run catering companies in Memphis. They have a love for international cuisine that they want to share with their customers. Both teams fight it out for a spot in a Jonesboro, Ark., food court. (Episode: VW0209H)
America’s Best Cook: “The Games Begin“
Now that the mentors have selected their teams, the real competition begins. In their first challenge, the cooks are tasked with elevating kitchen classics. Guest judge Chef Anne Burrell will decide which cooks will go to the elimination challenge, The Pressure Cooker, where they must turn a plain chicken breast into an amazing dish if they want to stay in the competition.
Cutthroat Kitchen: “Tso Good“
One chef is left skating on thin ice when knives are replaced with a hockey skate. Next, a chef is in a bind when his or her fingers get trapped while cooking General Tso’s chicken. Finally, one chef finds new uses for gardening tools to create the best carrot cake.
How to Decorate Easter Eggs with Sprinkles
FN Dish – Food Network Blog
Sprinkles turn regular old eggs into amazing, dye-free, edible works of art, with minimal effort and maximum fun. These hard-boiled eggs bejeweled with pastel-colored nonpareils make an extra-special addition to any Easter egg hunt or Easter basket. Here’s how to make them.
You will need:
5 ounces (1 jar) nonpareils in spring colors (I used Wilton’s Spring Mix)
Ziplock sandwich bag
1/3 cup powdered sugar
1-2 tablespoons water
4 hard-boiled eggs, unpeeled (here’s how to make perfect hard-boiled eggs)
Pour the nonpareils into the ziplock bag. In a small bowl or ramekin with deep sides, whisk together the powdered sugar and water to form a smooth, thick paste, similar in consistency to Elmer’s glue (there are still a couple of lumps in the batch shown).
Gently roll an egg in the sugar paste with a fork or small slotted spoon. Lift the egg and let the excess sugar drip off before placing the egg in the bag with the sprinkles.
Close the bag and gently shake to cover the egg. Let the egg sit and dry for a couple of minutes in the bag before repeating with the remaining eggs. Handle the eggs carefully so that the sprinkles don’t chip off too much. The shell showing through in some spots will add to the patina of the eggs and make each one unique.
Jackie Alpers is an award-winning food photographer and the author of Sprinkles!: Recipes and Ideas for Rainbowlicious Desserts (Quirk Books 2013).
This Week’s Nutrition News Feed
FN Dish – Food Network Blog
In this week’s news: Mondays get even more meatless; the world learns what happens when a household bans sugar (hint: a book deal); and coupon-clipping takes a healthier turn.
Hitting the Beach — and the Tofu
Why book Canyon Ranch when you can visit Grandma in Boca? Earlier this week, the Florida city announced that it was joining Meatless Mondays – a national movement that advocates exactly what the name suggests. The logic is this: Research suggests that when you eliminate a day’s worth of meat, you’re cutting 15 percent of saturated fat intake. That, in turn, may decrease your risk of obesity, heart disease, stroke and cancer. Twenty percent of Boca Raton’s residents are 65 or older, and with role models like Bill Clinton, whose health swami — Mark Hyman — was featured in the New York Times earlier this week, it might not be a surprise that the trend caught on.
Success, Yes, Just Don’t Call It Sweet
Elsewhere on the Web, you might be seeing more about a new book, Year of No Sugar. Author Eve Schaub and her family spent a year avoiding the white stuff. At year’s end, not only did they report fewer colds and better digestion, but also their Gonzo journalism taught them just how tough it is to cut sugar out. Even if you’re not baking with it, sugar’s got a tricky way of lurking in unexpected places. The Schaub family was inspired by a 2009 video that launched much of the no-sugar conversation, Dr. Robert Lustig’s “Sugar: The Bitter Truth,” which has racked up more than 4.5 million clicks. Earlier this week, more than 10,000 people pledged to join Schaub for a “Day of No Sugar.” Maybe they should connect with the folks in Boca.
Buy One Kale, Get One Free?
Sobering stats from coupon pages: When researchers looked at 1,056 supermarket coupons, they found that the largest share — 25 percent — were for processed snack foods, candies and desserts. Just three percent could be applied to vegetables, even less — one percent — to unprocessed meats, and the tiniest shred of what was left to canned (not whole) fruit. In light of such information, the marketing company Linkwell Health decided to see what would happen if those odds were flipped. Accordingly, they sent healthy food coupons to 24,000 people with chronic health problems such as Type 2 diabetes.The result was a 4.5 percent spike in healthful food purchases. The experiment isn’t a one-off, either. When San Diego County gave people enrolled in food assistance programs $20 to spend on produce at farmers markets, the consumers changed their habits for the better.
Keeping the Whole in Whole Wheat
By now, everyone’s been told that whole-grain bread is better than its refined sibling. One big reason: Because whole grains are digested more slowly, they help keep our blood sugar stable. Science bears that out, finding that people who eat whole-grain bread tend to have lower rates of heart disease and Type 2 diabetes than do white bread consumers. But recently, nutrition experts have begun suggesting there’s more to the story. When wheat is milled, it’s separated into three main components. In white flour, the starchy endosperm is kept, while the germ and bran are discarded. To qualify as whole wheat, a bread needs to have some or all of the bran and wheat germ added back — or simply not ground up and removed in the first place. When pieces of the whole grain stay, well, whole, the benefits appear to be greater than when those components are merely reassembled.
Sara Reistad-Long writes about science, wellness and lifestyle. She is the co-author of The Big New York Sandwich Book and can be followed on Twitter: @sarareistadlong
How to Play the Game of Kitchen Casino — Part Gambling, Part Cooking
FN Dish – Food Network Blog
Kitchen Casino uniquely combines cooking with gambling-themed games that not only test chefs’ abilities to think — and cook — on their feet, but that also test their abilities to strategize, whether that means playing the game fairly or a bit dirty. At the start of the show, four chefs enter the casino, but after three rounds, only one chef can leave as the winner. That person has the opportunity to triple his or her earnings in a final game of chance — but there is a risk of going bust, which means leaving empty-handed. But without risk, there is no reward.
If you haven’t already tuned in to the new show on Mondays at 9|8c, FN Dish breaks down the game, round by round.
Learn how all three rounds of Kitchen Casino are played by viewing the gallery below. Click on the image to launch the gallery.
Easy Easter Sides
FN Dish – Food Network Blog
Fast forward to Sunday morning, when the Easter bunny has come and gone, the last eggs in the yard have been hunted and the heads of marshmallow Peeps have been nibbled off. After such a busy morning, the only thing left to do is eat. This Sunday, load up on seasonal side dishes that stack up to your family’s Easter ham. Not only are the ingredient lists oh so spring, they’re also as easy to make as it gets.
If you haven’t snatched up some in-season peas at the market yet, there’s never been a better time. Food Network Magazine’s Creamy Spring Peas with Pancetta (pictured above) combines a trio of fresh English peas, crunchy sugar snap peas and sliced snow peas with pancetta and cream.
Cooked down with white wine till soft and sweet, Creamed Vidalia Onions by Food Network Magazine are a sure brunch standout. The additions of cream and savory breadcrumbs don’t hurt either.
With baby artichokes at their peak from April till May, it’s high time to give them a try for this special occasion. Top Anne’s Braised Baby Artichokes with shaved Parmigiano-Reggiano cheese for the most-elegant side of your Easter meal.
Serving potatoes is an easy way to satisfy brunch guests, and these recipes do it especially well. Simple Scalloped Potatoes by Food Network Magazine are a no-sweat way to please the whole gang, while Bobby roasts Greek Potatoes with Lemon Vinaigrette for a side dish that shines.
Have leftover Easter eggs on hand? Chop them up for a side of Broccolini with Hard-Boiled Eggs. Or use fresh egg yolks for creamy Asparagus with Bacon Sabayon.
For colors that match those of your dyed Easter eggs, try Roasted Rainbow Carrots — they’re are striking, and merely need to be roasted to achieve huge wows.
If the strawberries at the market are looking good, bring some home for Trisha’s Strawberry Salad. Sprinkled with crushed ramen noodles and nuts for added crunch, this salad makes a refreshing addition to any decadent Easter brunch menu.
More Easter side recipes from friends and family:
Feed Me Phoebe: Roasted Carrots with Za’atar
Jeanette’s Healthy Living: Broccoli Cauliflower Carrot Salad with Greek Yogurt Honey Dressing
Dishin & Dishes: Spring Couscous Salad
The Lemon Bowl: Za’atar Roasted Carrots and Green Beans
Devour: 6 Easy Easter Sides
Napa Farmhouse 1885: Spring Asparagus and Pancetta Bruschetta
Red or Green: Green Bean and Potato Salad with Feta and Peppers
Virtually Homemade: Roasted Baby Carrots with a Honey Sriracha Glaze
Cooking With Elise: Ham and Cheese Party Rolls
Bacon and Souffle: Spring Pea and Mint Frittata
Taste With The Eyes: A Spring-y Twist on Shrimp and Melon
FN Dish: Easy Easter Sides