Tags: Butter, Cayenne pepper, Food Network, Nigella Lawson, Nuts, Tablespoon, Teaspoon, Union Square Cafe
mentioned where these are at you’ll go and sit at the bar and they give you a bowl of these and once they do you can’t stop eating them, she’s right! I made some earlier today and word of warning don’t prepare these before you dinner! They have a hint of heat with the Cayenne Pepper and then a hint of sweet with the Dark Brown Sugar, along with the melted Butter and chopped Rosemary just for good measure. Really a great snack. The recipe along with the web link is below.
The Union Square Cafe’s Bar Nuts
2 tablespoons coarsely chopped fresh rosemary leaves
1/2 teaspoon cayenne pepper
2 teaspoons dark brown sugar
2 teaspoons Maldon or other sea salt
1 tablespoon unsalted butter, melted
Preheat the oven to 350 degrees F.
Toss the nuts in a large bowl to combine and spread them out on a baking sheet. Toast in the oven until light golden brown, about 10 minutes.
In a large bowl, combine the rosemary, cayenne, sugar, salt and melted butter.
Thoroughly toss the toasted nuts in the spiced butter and serve warm. And once you eat these, you will never want to stop.
Tags: Chef, Cooking Channel, Emeril Lagasse, Florida, Food Network, Orlando Florida, Restaurant, Television program
Tags: Batter, Fish, Fish & Chips, Flour, Food Network, French fries, Kroger, Ore-Ida
I was at Kroger early this morning trying to find something that sounded good for dinner when I spotted some beautiful looking Haddock Fillets, I found dinner! Beer Battered Fish and Fries. It just sounded right! The recipe for the Beer Batter was based on recipe I found on The Food Network that I tweaked a little. If you like Fish your going to love this recipe! The Beer Batter makes one killer golden crust! I used 2 fillets that I cut up into several small pieces, it made plenty for three people. The Batter makes a delicious tasting crust that fries up golden brown. I used Yuengling Light Lager Beer, 99 calories 8 1/2 carbs, for the Batter. The Fish has a fantastic taste and the Batter encrusts the fillets to keep it moist. If you love Fish as much as I do give this one a try. I left the recipe at the end of the post.
Beer Battered Fish and Chips
1 (12-ounce) bottle beer. I used Yuengling Light Lager 99 calories 8 1/2 carbs
2 cups all-purpose flour
1 teaspoon Seasoning, recipe follows
1 1/2 pounds Haddock fillets, skinned with bones removed, and fish cut diagonally into 1-inch-wide strips (5 to 6-inches long)
Spray skillet with Pam Cooking Spray. Preheat Pan on Medium while adding up to 1/2 inch of Extra Virgin Olive Oil. Make sure Oil is hot before adding Fish.
In a large bowl, pour in 1 bottle of beer. Sift 1 1/2 cups flour into the bowl, whisking in gently until just combined, stir in House Seasoning. Pat fish dry and season on both sides with salt and pepper and coat the fish in the beer batter. Dredge the pieces of fish in 1/2 cup of remaining flour and slide into oil as coated. Fry fish, turning over frequently, until deep golden and cooked through, 4 to 5 minutes. Transfer to a paper towel-lined baking sheet and keep warm in oven. Fry remaining fish in batches, making sure oil remains hot between batches.
Serve fish with French fries.
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Tags: Calif, Chef, cook, Cooking Channel, Food Network, Home, ROGER, Roger Mooking
Tags: Anthony Sedlak, Ben Sargent, California, Chef, Cooking Channel, Food Network, Thailand, Troy Johnson
The series, launching its second season on cable 58, takes seven fearless chefs out of the kitchen and sends them to locations that include the deserts of California and the jungles of Thailand for a competition that will test all of their skills – physical, mental and culinary.
For example, challenges include pulling needles from a cactus pad and using them to create a dish, creating a meal in one hour while on a floating dock while rescuing their ingredients from a capsized fishing boat.
In each episode, the chefs will be judged by a rotating panel of guest judges and the bottom two chefs will face off in a showdown challenge to determine which goes home.
At the season finale, one chef will be declared the most Extreme and take home a $50,000 grand prize.
Special guest judges include Simon Majumdar (‘Next Iron Chef‘ judge and food journalist), Ben Sargent (host of Cooking Channel‘s ‘Hook, Line & Dinner’), and Troy Johnson (host of ‘Crave’ and a food critic and journalist).
The contestants are: Scott Brandolini (Mass.), Susanne Dillingham (N.C.), Terry French (N.J.), Lance Knowling (N.J.), Viet Pham (Utah), Isadora Sarto (Vt.) and, Tiffany Ward (Hawaii).
In the premiere episode, the chefs are dropped into Salton City, Calif., by helicopter and have to scavenge for ingredients and tools in an abandoned wasteland.
They have ’60 minutes to raid a deserted tent village for on-perishable ingredients, build their own cooking stations, and use items like steel wool, batteries and tumbleweed to start a fire. Two chefs will be sent into the Final Showdown where they must create the perfect bite – only one will survive the apocalypse and advance to the next location,’ according to Food Network.
The series will air at 9 p.m. p.m. Thursdays.
Tags: Black pepper, Food Network, I Can't Believe It's Not Butter!, Macaroni and cheese, Mustard (condiment), Parmigiano-Reggiano, Tofu, Velveeta
A comfort food classic, with a bit of a spin, for dinner tonight. It’s a Fish sandwich with Mac and Cheese! I love Mac & Cheese but I don’t like the calories and carbs that usually come with it. So to cut back on the calories and carbs I replaced the Pasta Macaroni with Tofu Shiratki (Yam Noodle with Tofu) Macaroni Shape Noodles.
First the Fish,If you want a flat-out delicious Fish recipe look no further! I prepared this with Tilapia but it would go great with Mahi Mahi, Sea Bass, or about any other Fish. This makes one of the most delicious Fish Sandwiches you’ll ever have. I had seen this recipe originally on the Neely’s on the Food Network and I’ve been using it ever since! So I laid out two Tilapia Fillets and I was set. I preheated the oven to 450 degrees F. Then placed a heavy-duty baking pan sprayed with nonstick spray in the oven to heat.
First you dredge the fillets in a Melted Butter (I used I Can’t Believe It’s Not Butter), Dijon Mustard, and Chopped Dill. Then you combine Panko Bread Crumbs, Cayenne and Sea Salt and Pepper and dredge the fillets through this making sure the fillets are completely coated. Place on the hot sheet trays in the oven and bake until cooked through and lightly golden, 12 to 15 minutes. Assemble the sandwich by adding Tartar Sauce or any other of your favorite toppings. I left my version of the recipe at the bottom of the post.
Now for the Mac & Cheese, this is where it gets good! I used TOFU SHIRATAKI (Yam Noodle with Tofu) MACARONI SHAPE which is only 20 calories and 3 carbs! I added a half a serving of Velveeta 2% Cheese, 1 slice Sargento Ultra Thin Swiss Cheese, and 1/4 teaspoon Kraft Shredded Parmesan Cheese. Seasoned with Sea Salt and Ground Black Pepper. Mix it all together and microwave on high for 1 minute and 40 seconds. After the first minute stop it to stir and continue with 40 seconds, the time can vary according to your microwave. I’m starting to use Tofu more and more as a noodle substitute. Huge difference in calories and carbs between the two. A thank you to Hungry Girl for the idea. I left the recipe and the link to the Housefoods Tofu at the end of the post. For dessert later something a Yoplait Chocolate Banana Smoothie. on the post below.
Cheesy Tofu Shirataki Mac
1 bag House Foods Tofu Shirataki Macaroni Shaped Noodle Substitute
1/2 Serving Velveeta 2% Cheese
1 slice Sargento Ultra Thin Swiss Cheese
Sea Salt and Black Pepper, to taste
Sprinkle of Oscar Mayer Real bacon Bits (Optional)
Use a strainer to rinse and drain noodles well. Pat dry. In a microwave-safe bowl, microwave noodles for 1 minute.
*Drain excess liquid. Dry thoroughly with paper towels.
*Add Noodles back to bowl and add Velveeta and Cheese slice to Noodles breaking both into pieces as you add them. Microwave for 1 minute. Stop and stir, mixing well, and continue to microwave for an additional 40 seconds.
MAKES 1 SERVING
Nonstick spray (Pam w/ Olive Oil)
2 tablespoons melted butter (I Can’t Believe It’s Not Butter)
2 tablespoons Dijon mustard
1 tablespoon chopped fresh dill
1 cup panko breadcrumbs
1 to 2 teaspoons cayenne pepper
Kosher salt and freshly cracked black pepper
Two 6-ounce tilapia fillets
Two Healthy Life Whole Grain Buns or Healthy Life Whole Grain Bread
Iceberg lettuce, Sliced Tomatoes (Optional)
Heinz Premium Tarter Sauce
Preheat the oven to 450 degrees F. Place a heavy-duty baking pan sprayed with nonstick spray in the oven to heat.
Mix together the melted butter, Dijon and dill in a pie plate. In another pie plate, combine the panko, cayenne and some salt and pepper. Dredge the fish through the melted butter mixture and then through the panko. Place on the hot sheet trays in the oven and bake until cooked through and lightly golden, 12 to 15 minutes.
Assemble the sandwich by adding Tartar Sauce and any other of your favorite toppings to the fillet. Serve on a Healthy Life Whole Grain Bun or Bread.
* Recipe was based on a recipe from The Neely’s on the Food Network *
Tags: Food Network, Margaret Holmes
It’s been a cold and rainy Mother’s Day all day. So we wanted a hot comfort food diinner to warm it up inside. I went with the Margaret Holmes Simple Suppers Chicken ‘n’Noodles Fixins’. It comes in a 5 serving can and contains the Noodles and Seasoning, I added the Chicken. I cut up 2 Chicken Breasts seasoning them with Sea Salt, Ground Black Pepper, Ground Smoked Cumin, and Parsley. I then fried them in a large skillet until done and added the can of Fixins’. Cooked until it the Sauce was bubbling and heated throughout.
Well this will be another Margaret Holmes product that I’ll be buying more of! The noodles and seasoning was perfect and the sauce was unbelievable, a really fantastic flavor. A real hearty and delicious meal. I left the info and web site link at the bottom of the post. I also had Healthy Life Whole Grain Bread. For dessert/snack later Tostito‘s Whole Grain Scoops with Kroger Organic Black Bean and Corn Salsa and settle back and watch the new season of “Next Food Star” on the Food Network tonight!
Margaret Holmes Simple Suppers Chicken n Noodles Fixins’
Chicken n’ Noodles will become a comfort-food favorite in any household. Add boneless, skinless chicken breast to a can of Simple Suppers Chicken n’ Noodles, which is filled with plump noodle dumplings and special seasonings.
Serving Size Serving size 2/3 cup as packaged (174g)
Amount Per Serving
Calories from Fat 45
% Daily Values*
Total Fat 3g 5%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 860mg 36%
Total Carbohydrate 20g 7%
Dietary Fiber 1g 4%
Tags: Chicken, cook, Dietary fiber, Food Network, Green Bean, Healthy Life Whole Grain Bread, Kraft, Turkey Bacon
Today’s Menu: Chicken & Roasted Red Potatoes w/ Green Beans and Whole Grain Bread
What do you get when add Chicken Breast, Red Potatoes, 2% Cheese, Turkey Bacon, and Kraft Free Ranch Dressing all together, my dinner! Came across this recipe on the http://www.kraftrecipes.com/home.aspx web site, I left the link and full recipe at the end of the post. I cut the carbs and calories from the Kraft recipe by using Turkey Bacon, Kraft Free Ranch Dressing and 2% Kraft Shredded Cheese. I also cut the amounts of everything listed to make just half of the recipe amount. Everything turned out delicious! As they say on the Food Network “Winner, Winner, Chicken Dinner“. A must try recipe!
The Chicken was moist, tender and really flavorful. I marinated the Chicken for about an hour in a 1/4 cup of Kraft Free Ranch Dressing and a 1/2 teaspoon of Frank’s Red Hot Sauce. I then preheated the oven to 400ºF. I cooked the Oscar Mayer Turkey Bacon in large skillet on medium heat until crisp. Removed the bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drained bacon on paper towels. Then added the Red Potatoes chunks and Onions to reserved drippings; cooked 5 min., stirring occasionally. Removed from the heat. Crumbled the bacon. Added to potato mixture; mixing lightly. Spooned into 13×9-inch baking dish. Removed chicken from marinade; discard marinade. Place chicken over potato mixture. I baked the dish for 1 hour and 10 minutes until the potatoes were tender and chicken read 165ºF. Topped with Kraft 2% Shredded Sharp Cheddar Cheese and Parsley. I also had a side of Green Beans and Healthy Life Whole Grain Bread. For dessert later a Jello Sugar Free Chocolate Pudding topped with Cool Whip Free.
Chicken & Roasted Red Potatoes
What You Need
1/4 cup KRAFT Ranch Dressing
6 large bone-in chicken thighs (1-3/4 lb.), skin and visible fat removed
4 slices OSCAR MAYER Bacon
1-1/2 lb. red potatoes (about 5), cut into 1-inch chunks
1 onion, cut into 1/2-inch chunks
1 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
2 Tbsp. chopped fresh parsley
*HEAT oven to 400ºF. Cook bacon in large skillet on medium heat until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels.
*ADD potatoes and onions to reserved drippings; cook 5 min., stirring occasionally. Remove from heat. Crumble bacon. Add to potato mixture; mix lightly. Spoon into 13×9-inch baking dish. Remove chicken from marinade; discard marinade. Place chicken over potato mixture.
*BAKE 55 min. to 1 hour or until potatoes are tender and chicken is done (165ºF). Top with cheese and parsley.
Kraft Kitchens Tips
*Serve with cooked fresh green beans.
*Mix 1/2 tsp. hot pepper sauce with ranch dressing before pouring over chicken.
nutritional info per serving