Baked Potato Soup

This slimmed down version of a loaded baked potato soup has everything you love about a baked potato – sour cream, cheddar, bacon and chives, at a fraction of the calories!

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Recipes: Fresh Garden Peach Salsa

• Prep Time:15 minutes
• Serves:6

 

Tagged:
90 seconds in the kitchen, avocado, cari martens, cilantro, cumin, food channel, fresh, garlic, jalapeno, lime, mexican, peach, peach salsa, protein toppers, refreshing, ripe avocado, salsa, topper,

Sometimes we need something sweet and spicy for the perfect topping. At the Food Channel, we love making fresh garden peach salsa to put on top of grilled chicken or any protein of your choice! This salsa is sweet on your taste buds and packed full of daily nutrients.

Want to see more? Watch Chef Cari Martens make the colorful salsa in 90 Seconds in the Kitchen's video Garden Peach Salsa.

 

Foodie Byte

Try using fresh fruits and vegetables from your local farmer's market or garden to really amplify and personalize the flavor in your salsa.

Ingredients

3 peaches
1/2 yellow bell pepper, diced
1/2 lime, juiced
1 jalapeno, minced
1/2 red onion, diced
1/2 ripe avocado, diced
1/2 cup of fresh cilantro, chopped
2 cloves of garlic, minced
2 teaspoons of cumin
salt and pepper to taste

Preparation

Poach fresh peaches in boiling water.
Peel them, slice off the sides, dice, and place them into a medium-sized bowl.
Add diced bell pepper, diced red onion, and minced jalapeno to the bowl.
Score ripe avocado and scoop the chunks into the bowl.
Squeeze fresh lime over the top.
Season with fresh garlic, cumin, and salt and pepper to taste.
Mix well and enjoy!

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Late Summer Vegetable Enchilada Pie

A saucy, lasagna-like Mexican-American casserole layered with vegetables, tortillas, sauce and cheese. Perfect if you’re feeding a crowd or to make ahead for the month, once cool you can refrigerate or freeze it in portions.

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Articles: Food Channel Finds: New Flavors from Philadelphia Cream Cheese

Food Channel Podcast

Reviews

We've started a new Food Channel Finds podcast, focusing on some of the interesting and new food items or locations we find in our travels. It's our goal to bring these products to your attention so you can join us in the fun of experimenting and being the first on your block to know what's new! In this episode, our team of Kay Logsdon, Food Channel editor in chief, Locke Hilderbrand, our chief insights officer, and Stacy Nipstad, cultural curator, do a little creating in the kitchen using product from Philadelphia Cream Cheese.

We sampled the Philadelphia Cream Cheese Spread, first in peach, and then in olive. The peach is made with real peaches, and it tastes like it--no artificial flavor even when paired with the real thing. Their snack suggestion is to spread the cream cheese spread on a banana and add a little cinnamon, but we took it a little further and spread it on watermelon! Yep, we made a watermelon pizza topped with the peach cream cheese spread mixed with a little whipped topping and powdered sugar, then layered that with peaches and blueberries and topped it with some shaved white chocolate. Try to eat just one slice!

Next we used the olive spread, made with Spanish olives and red bell pepper. Again, it was true to flavor and delicious with just a touch of tang. Spread it on a pita and add feta, or do what we did and make bruschetta! We simply spread slices of a baguette with the cream cheese spread and then topped it with fresh tomatoes and a few spices, then baked it. Let's just stay it's likely to appear as an appetizer for one of our events again.

We liked the product so decided to take it to the full podcast, so listen up AND watch for future episodes. You can also follow along via video!

Recipe for Olive Cream Cheese Bruschetta

Recipe for Watermelon Peach Pizza

No compensation, other than a product sample, was received for this review.

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Recipes: Watermelon Peach Pizza

 

Tagged:
blueberries, cream cheese, peach, peaches, powdered sugar, watermelon, whipped topping, white chocolate,

This fun take on a pizza was part of our experimentation with the new Peach flavored Philadelphia Cream Cheese Spread.

We sampled the peach and decided all it needed was a fun fruit presentation and people would think they were right in the orchard! The peach is made with real peaches, and it tastes like it--no artificial flavor even when paired with the real thing. Their snack suggestion is to spread the cream cheese spread on a banana and add a little cinnamon, but we took it a little further and spread it on watermelon! Yep, we made a watermelon pizza topped with the peach cream cheese spread mixed with a little whipped topping and powdered sugar, then layered that with peaches and blueberries and topped it with some shaved white chocolate. 

We liked the product so decided to take it to the full podcast, so listen up AND watch for future episodes. You can also follow along via video!

 

Foodie Byte

You can use the cream cheese spread without adding the whipped topping or powdered sugar--it just won't be as sweet, and might adapt well to the appetizer table.

Ingredients

1 8 oz. container Peach Philadelphia Cream Cheese Spread
1 cup whipped topping
1 cup powdered sugar
1 seedless watermelon, sliced into thick rounds
2 peaches, sliced thin (we used a white peach and a traditional peach for variety)
1 container blueberries
1 bar white chocolate, grated (optional)

Preparation

Mix the peach Philadelphia Cream Cheese spread with the powdered sugar and whipped topping.
Pat the watermelon slices, to remove excess juice, and carve a thin slice from the top of each, to make an indention for the toppings.
Top each slice with the whipped cream cheese mixture.
Layer the peaches and blueberries, and top with the grated white chocolate.

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Articles: Food Channel Finds: New Flavors from Philadelphia Cream Cheese

Food Channel Podcast

Reviews

We've started a new Food Channel Finds podcast, focusing on some of the interesting and new food items or locations we find in our travels. It's our goal to bring these products to your attention so you can join us in the fun of experimenting and being the first on your block to know what's new! In this episode, our team of Kay Logsdon, Food Channel editor in chief, Locke Hilderbrand, our chief insights officer, and Stacy Nipstad, cultural curator, do a little creating in the kitchen using product from Philadelphia Cream Cheese.

We sampled the Philadelphia Cream Cheese Spread, first in peach, and then in olive. The peach is made with real peaches, and it tastes like it--no artificial flavor even when paired with the real thing. Their snack suggestion is to spread the cream cheese spread on a banana and add a little cinnamon, but we took it a little further and spread it on watermelon! Yep, we made a watermelon pizza topped with the peach cream cheese spread mixed with a little whipped topping and powdered sugar, then layered that with peaches and blueberries and topped it with some shaved white chocolate. Try to eat just one slice!

Next we used the olive spread, made with Spanish olives and red bell pepper. Again, it was true to flavor and delicious with just a touch of tang. Spread it on a pita and add feta, or do what we did and make bruschetta! We simply spread slices of a baguette with the cream cheese spread and then topped it with fresh tomatoes and a few spices, then baked it. Let's just stay it's likely to appear as an appetizer for one of our events again.

We liked the product so decided to take it to the full podcast, so listen up AND watch for future episodes. You can also follow along via video!

Recipe for Olive Cream Cheese Bruschetta

Recipe for Watermelon Peach Pizza

No compensation, other than a product sample, was received for this review.

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Recipes: Bruschetta with Olive Cream Cheese Spread

 

Tagged:
appetizer, baguette, bell pepper, bruschetta, cream cheese, olive, tomato,

We made this bruschetta as part of our taste testing of some of the new Philadelphia Cream Cheese products. This olive spreadis made with Spanish olives and red bell pepper. It was true to flavor and delicious with just a touch of tang. Spread it on a pita and add feta, or do what we did and make this easy bruschetta. We simply spread slices of a baguette with the cream cheese spread and then topped it with fresh tomatoes and a few spices, then baked it.

We made this bruschetta as part of our taste testing of some of the new Philadelphia Cream Cheese products. This olive spreadis made with Spanish olives and red bell pepper. It was true to flavor and delicious with just a touch of tang. Spread it on a pita and add feta, or do what we did and make this easy bruschetta. We simply spread slices of a baguette with the cream cheese spread and then topped it with fresh tomatoes and a few spices, then baked it.

We liked the product so decided to take it to the full podcast, so listen up AND watch for future episodes. You can also follow along via video!

 

 

Foodie Byte

This is a great way to get the olive flavor without an extra ingredient--and the taste is natural and delicious!

Ingredients

1 8 oz. container Philadelphia Olive Cream Cheese Spread
1 baguette, sliced
1 pint cherry tomatoes
1 bunch basil, cut into ribbons
4 cloves garlic
4 tablespoons olive oil
Salt and pepper to taste
1 wedge of Parmesan cheese (optional)

Preparation

Set oven to 350 degrees.
Shred Parmesan cheese, if using, and set aside for topping at the end.
Top bread slices with Olive Philadelphia Cream Cheese Spread, then place in the oven to toast for about 10 minutes.
Mix the remaining ingredients in a bowl, then top warm slices of bread with spoonsful until nicely full.
Sprinkle cheese on top and serve.

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Recipes: Cherry Creole Chicken Marsala

• Prep Time:Overnight
• Cook Time:20 Minutes
• Serves:4

 

Tagged:
ace champion, chef champion, cherry vinaigrette, chicken marsala, creole, food channel, pan seared,

Combine Creole, Italian, and a taste of Wisconsin to create this one of a kind chicken Marsala masterpiece.

Make sure to watch Chef Ace Champion prepare this award winning meal on his latest episode of Chef Champion!

 

Foodie Byte

Ingredients

Marinated Tenderloin:
4 boneless chicken breasts
1 tablespoon Italian seasoning
1/2 cup cherry vinaigrette
1 tablespoon avocado oil
1-2 tablespoons Slap Ya Mama Cajun Seasoning

Marsala wine Sauce:
1/4 cup brandy
1 cup Portabella mushrooms
1 large shallot
2 cups Marsala wine
4 ounces of butter
2 cups chicken stock/broth
1/4 cup heavy whipping cream
1 tablespoon fresh parsley

Preparation

Season tenderloin with creole seasoning, rosemary, and garlic. Mix well and let sit for about 15 minutes so the spices can absorb into the meat.
Place the tenderloin and the Italian vinaigrette in a zip-lock bag and close tightly so that no air can escape. This will speed up the marinating process. Refrigerate for at least 4 hours or overnight.
In a medium size skillet add the oil and allow it to get hot on a medium to medium-high heat.
Before you add the tenderloin into a hot skillet make sure all the tenderloin is semi-dry. This will ensure a good sear. Add the chicken and sear on all sides making sure there is a caramel-like glaze covering the whole loin.
Remove from heat and finish cooking in the oven at 300 degrees for 15 minutes or until the loin is done, (about 160 degrees).
Remove from oven and allow the loin to rest for at least 10 minutes. This will keep the juices inside.
For the sauce, using the same pan you seared the tenderloin in, turn the stove top on a medium heat. When hot, add the shallot and mushrooms and saute' for about 1 minute.
Deglaze the pan with the brandy by tilting your skillet away from you and add the brandy. Make sure to tilt toward the flame and ignite (flambé), making sure to scrap up all that was left behind from the tenderloin.
Add the wine and reduce by about half, then add the beef stock and reduce by half. Add your cream and cook for about 2 minutes.
Turn your stove on low and add the butter making sure it is stirred consistently and is cooking very slow. This will keep the butter from breaking.
Plating: Slice the tenderloin in 1-inch medallions and arrange on the plate making sure to overlap each one in a fan like shape. Spoon the hot wine sauce over the loin and sprinkle with parsley.

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Recipes: New Orleans Bread Pudding

• Prep Time:20 Minutes
• Cook Time:50 Minutes
• Serves:12

 

Tagged:
ace champion, bread pudding, chef champion, comfort food, dessert, food channel, new orleans, southern food,

Bread pudding is the perfect comfort food, so why wouldn't you mix in some southern comfort and create a New Orleans-inspired version? This recipe uses classic ingredients but uses a cherry whiskey custard sauce that is perfect for bread pudding, and versatile enough for almost any dessert.

Make sure to watch Chef Ace Champion prepare this award winning meal on his latest episode of Chef Champion!

 

 

Foodie Byte

Ingredients

Bread Pudding:
12 cups French bread
2 1/2 cups heavy cream
2 1/2 cups whole milk
6 brown eggs
1 3/4 cups light brown sugar
1 1/2 tablespoon Madagascar vanilla bean paste
1 teaspoon ground nutmeg
1 tablespoon ground cinnamon

Whiskey Custard Sauce:
1/4 cup whole milk
2 cups heavy cream
1/2 cup white sugar
2 teaspoons Madagascar vanilla bean
1 tablespoon cornstarch
1/2 cup whiskey
1/4 tablespoon dried cherries
1/4 cup cherry juice
1 teaspoon salted butter

Preparation

Preheat the oven to 325 degrees F. Cut or tear the bread into small pieces, and set aside. Grease a 9 by 13-inch casserole dish with the remaining tablespoon of butter and set aside.
In a large bowl combine the heavy cream, milk, eggs, brown sugar, vanilla, cinnamon, and nutmeg. Whisk to mix well making sure all ingredients are bonded well.
Add the bread to the cream mixture and stir to combine. Allow the mixture to sit at room temperature for 20 minutes, mixing every 5 minutes to make sure all liquid is absorbed.
Transfer the bread mixture to the casserole dish and bake until the center of the bread pudding is set, about 50 to 70 minutes (depending on your oven). Remove from oven and let it cool for about 20 more minutes.
This can be made ahead refrigerated and heated up or served cold.
For the sauce, place the cornstarch and cherry juice in a small mixing bowl and whisk to blend and make slurry. Set aside.
In a 1-quart saucepan set over medium heat, combine the cream, milk, vanilla, and sugar. Cook for about 3 minutes until the sauce is slightly thickened. Add in the dried cherries.
Pour the slurry into the cream mixture and bring to a boil. Add in the whisky. Once the sauce begins to boil, reduce the heat to a gentle simmer and cook, stirring occasionally, for about three to five minutes or until the sauce has thickened.
Stir in the butter and the remaining 1/4 cup of whiskey. Serve warm.

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Articles: Make a Traditional Cubano!

We celebrated National Cuban Sandwich Day...did you?

Food News

Celebrate National Cuban Sandwich Day--or any day--with a grill-pressed Cubano sandwich! For our recipe, we decided to stick with a traditional Cuban sandwich build on soft Cuban bread layered with sliced mojo-marinated roast pork, ham, Swiss cheese, yellow mustard and paper-thin slices of dill pickle grill-pressed under a heavy sandwich press until buttery-crisp on the outside and melty-rich on the inside.

So beloved, the Cubano not only has a National Cuban Sandwich Day named in its honor, it also has an entire festival devoted solely to all things “Cuban Sandwich”.  The International Cuban Sandwich Festival, held annually in Tampa, includes Cuban music and dance, cultural vendors and of course-cutthroat culinary competitions for bragging rights for best historic and non-traditional Cuban sandwich.

Originating in Cuba as a common lunch for sugar mill and Cuban cigar workers, this sandwich recipe eventually made its way through the Florida Keys to the Ybor City neighborhood in Tampa to become the sandwich we know today as a traditional Cubano. This culture-rich sandwich, influenced by Cuban, Italian, German, Jewish and Spanish immigrants, has become a menu favorite in restaurants across the country. But it’s just as easy to make at home with our kitchen-tested recipe. ¡Buen Provecho!

Find our full recipe, here.

   

 

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Recipes: Cubano Sandwich

• Prep Time:10 minutes
• Cook Time:25 minutes
• Serves:4

 

Tagged:
cheese, cubano sandwich, grilled, ham, mustard, pickles, pork, salami,

Our classic Cubano sandwich recipe, made famous in the Tampa Florida neighborhood of Ybor City, features mojo-marinated roast pork tenderloin with deli-sliced ham, Genoa salami and Swiss cheese, thin-sliced pickles and mustard- all layered on soft buttery Cuban rolls grill pressed flat and crispy. We griddled our sandwiches topped with a heavy grill press for the perfect balance of golden crispy crust and rich juicy filling. Any heavy weight such as a cast iron skillet or even a heavy brick wrapped in foil works just as well.

See our story, here.

 

Foodie Byte

The traditional Tampa way to eat Cuban sandwiches is to always start at the pointed side of these diagonal-sliced sandwiches.

Ingredients

1 Valencia orange, fresh squeezed
1 lime, fresh squeezed
4 cloves garlic, crushed
1 tbsp. ground cumin
1 tbsp. garlic and pepper seasoning
1 package (about 1 lb.) pork tenderloin
1 tbsp. olive oil
4 (6-inch) Cuban sandwich rolls (soft French or hoagie rolls), split
4 tbsp. butter, softened
12 slices Virginia ham
12 slices thin-cut Genoa salami
8 slices Swiss cheese
4 tbsp. yellow mustard
2 dill pickles, thin sliced

Preparation

Combine fresh squeezed orange juice, lime juice, garlic, cumin and garlic pepper in container; add pork tenderloin pieces and turn to evenly coat. Marinate in refrigerator for 4 hours, rotating occasionally.
Preheat oven to 350°F.
Heat 1 tablespoon olive oil in skillet over medium-high heat; add drained tenderloin and cook until browned on all sides. Transfer to roasting pan.
Roast tenderloins for 20 minutes. Let meat rest for 10 minutes; thin-slice.
Brush outer surfaces of each roll with butter. Layer mustard, Swiss cheese, ham, 4 slices roast pork, salami and another slice of Swiss cheese evenly on bottom half of each roll. Spread mustard on top half of each roll; top evenly with pickles. Close sandwiches with top halves of rolls, pressing firmly.
To prepare each sandwich: heat a heavy skillet or griddle over medium heat, add sandwich, and press the sandwich down with a heavy grill press or small skillet. Grill until cheese is melted and bread is golden. Repeat with remaining sandwiches.
Serve diagonal-sliced.

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Blackened Chicken Fiesta Salad

Spice rubbed chicken breasts served with a flavorful chickpea salad with fresh corn, tomatoes, avocado and lime juice – a quick and easy weeknight dish!

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Chilled Italian Shrimp Tortellini Pasta Salad

This delicious, light shrimp and tortellini salad can be served as a side or main dish, perfect for summer potlucks or pool parties, or anytime you need a pasta salad that isn’t weighed down with heavy mayo. Great to make ahead as the flavors get better the longer it sits. Leftovers are perfect to pack for lunch!

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Recipes: Shredded Brussels Sprouts with Dijon Walnuts

• Prep Time:10 minutes
• Cook Time:10 minutes
• Serves:4

 

Tagged:
brussels sprouts, dijon mustard, food channel, fresh sides, johanna cook, momma cuisine, mustard, side dish, vegetables, walnuts,

Chef Johanna Cook reveals her secrets to making a restaurant-worthy Brussels sprout dish using ingredients that are easily available year round at any grocery store. This dish is packed full of big flavor from the mustard, with that perfect amount of crunch from the walnuts. It can be enjoyed by itself or with your choice of protein.

Check out Momma Cuisine's video on how to make Dijon Walnut Shredded Brussels Sprouts and try it with your next roast!

 

Foodie Byte

Ingredients

2 tablespoons of olive oil
1 lb of shredded Brussels sprouts
2 shallots thiny sliced
1 clove of minced garlic
1 teaspoon of Kosher salt
3/4 cup of chopped walnuts
1 teaspoon of Dijon mustard
1/4 cup of dry white wine
Cracked black pepper

Preparation

Heat a large skillet with olive oil on medium-high heat.
Add the shallots and garlic to pan and saute for 3 minutes or until soft.
Add shredded Brussels sprouts and toss with olive, garlic, and garlic for 5 minutes.
Add salt and freshly cracked pepper.
Add the chopped walnuts and saute for 2-3 minutes.
Add Dijon mustard and white wine and fold into Brussels sprouts.
Serve and enjoy!

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Skinnytaste Dinner Plan (Week 40)

Skinnytaste Dinner Plan (Week 40). So things are getting pretty crazy around here, many of you may have seen that I finally had my new cookbook in my hands for the first time! I hope everyone saw this sneak peak video I posted and I hope you all are as excited as I am!

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Articles: The Halal Snack Pack, Food Channel Style

Australian speciality comes to life in our Culinary Center

Food News

Ready to try the latest food craze? At least if the online world has any influence (and, it does), the Halal Snack Pack is the latest thing to hit lunch time, snack time, any time.

The Halal Snack Pack (lovingly referred to as the HSP) is a bit of an enigma. It appeared in a few kabob shops around Sydney, Australia as a new offering, creating something highly craveable for late night crowds that was both filling and reasonably priced. Next thing you know, the Halal Snack Pack Appreciation Society is formed on Facebook at the end of 2015, and grew to its now 160,000+ user base who post about, help find, and review HSPs across Australia. As this culinary delight grew in online fame, receiving rave reviews, it also spread beyond Sydney, as more kabob shops began offering variants of the dish, from different sauces to meat combinations.

The most popular HSP offers a bed of crisp fries topped with a sharp cheddar, covered in lamb, chicken, or both. It's then given a crisscross of what they call "the holy trinity" of garlic, barbecue and hot chili sauce. The result is something out of a late night bar menu's dream. Yes, we said dream--trust us, you need to try it!

As the dish gains popularity, one of the most interesting things is the debate over whether this is a recipe born out of demand for late night dining, or a dish born out of the internet and the accompanying internet hype. Regardless of the origins, over the past year it has been making rounds Down Under and appearing--partially due to heavy request--at nearly every kabob shop in its path.

While the debate over health concerns continues to swirl around its over-indulgence, people keep demanding more. Go figure. And go make.

Find the full recipe here. Just be sure to snap a photo and let us know how it turns out @FoodChannel.

 

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Recipes: Halal Snack Pack

• Prep Time:8 hours
• Cook Time:12 minutes
• Serves:4

 

Tagged:
australia, beef, chicken, halal snack pack, lamb, meal,

When our chefs told us they wanted to make Halal Snack Packs, little did we know it would be a full meal occasion! The HSP, as it is known by afficiandos, apparently started in Australia and took off through digital conversations as people began sharing their HSP photos online. Find out more in our story about their origins, or simply make your own version. Just be sure to snap a photo and let us know how it turns out @FoodChannel.

 

 

Foodie Byte

We used marinated grilled chicken for our snack pack; this marinade recipe also works for grilled lamb or steak.

Ingredients

Marinated Grilled Chicken:
1/4 cup extra virgin olive oil
1/4 cup fresh squeezed lemon juice (about 1 lemon)
3 garlic cloves, smashed
1 tablespoon smoked paprika
1 tablespoon ground cumin
2 tablespoons fresh flat leaf parsley, fine chopped
1 teaspoon black pepper
4 boneless, skinless chicken breast filets, trimmed
Garlic Sauce:
1 cup mayonnaise
2 garlic cloves, minced
2 tablespoons fresh squeezed lemon juice
1 tablespoon extra virgin olive oil
1/4 teaspoon each: salt and black pepper
Snack Pack Assembly:
1 pound frozen French fries, deep fried or baked
1 1/2 cup grated mild cheese, such as Cheddar or Monterey Jack cheese
As needed, Marinated Grilled Chicken (see recipe)
As needed, smoky BBQ sauce
As needed, sriracha or chili sauce
As needed, Garlic Sauce (see recipe)

Preparation

Marinated Grilled Chicken
Combine marinade ingredients; transfer to zip-lock bag, add chicken filets, close bag and tumble to coat with marinade. Refrigerate overnight.
Remove marinated chicken filets, discard marinade and grill chicken over medium heat for 5 to 6 minutes on each side or until fully cooked. Cool slightly.
Slice grilled chicken diagonally and rough-chop into bite size pieces; reserve.
Garlic Sauce:
Combine sauce ingredients in small bowl and whisk to blend. Transfer to squeeze bottle if desired. Cover and chill to hold (can be made ahead).
Snack Pack Assembly
Layer hot French fries in shallow sharable container; top with grated cheese and marinated grilled chicken pieces.
Drizzle BBQ sauce, sriracha sauce and garlic sauce in a zig-zag pattern over the top of snack pack. Serve immediately.

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Broccoli Rabe and Sausage Parsnip Spiralized Pasta

Broccoli rabe and spicy sausage are one of my favorite pasta dishes; this spiralized version made with parsnips in place of pasta for a hefty serving of veggies won’t disappoint! If you don’t like the bitterness of broccoli rabe, broccolini or broccoli would also work in it’s place. A quick, one-pot dish that comes together in less than 20 minutes!

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French Bread Pizza Caprese

I’ve been taking advantage of the tomatoes and basil overflowing from my garden with these simple French bread pizzas. Only 5 ingredients, less than 10 minutes to make! Have them for lunch or dinner paired with a side salad.

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