Articles: Pizza: The Food Channel Fan Favorite

Munch Mania Crowns a Winner

Food News

Make March Madness^® Watch Parties Even More Memorable. 

This weekend, let the Food Channel Fan Favorite recipe from our Munch Madness voting competition help you shine. Be the envy of friends and family by demonstrating mad pizza-making skills with our recipe for Buffalo Chicken Pizza. 

What do we know about pizza lovers? According to our consumer-insight partners, Culturewaves^® and The International Food Futurists^®, pizza fans tend to be traditionalists - and can sometimes be resistant to change.

For example, you'll find very distinct schools of thought when it comes to the "right" way to eat a pizza. For some, it's hand-held, while others wouldn't dream of eating without a fork.

Most of all, pizza lovers enjoy shareable experiences with friends, and tend to be social and outgoing. Loyalty runs high with this group, much like we see with barbecue fans. Whether it's Chicago, New York, St. Louis, or California, one common trait among pizza lovers is they like to have fun. 

Enjoy March Madness^® this weekend and make some memories with great food! 

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Recipes: Bonfire Night Toffee Apples

• Prep Time:30 Minutes
• Cook Time:30 Minutes
• Serves:10

 

Tagged:
apple, autumn, bonfire, celebration, cold, festive, fire, food channel, night, rattan direct, sticks, the recipe show, toffee, wood,

Written with Bonfire Night in mind, the chefs at Rattan Direct wrote the recipe for these toffee apples to encapsulate all the sparkle of a cold winter night sky, filled with fireworks and festive cheer.

So, toffee apples? The recipe is Nigella’s, but with far more exuberance than even she can muster. Go gold, go sparkle, go all out glitz. And then go forth into the night bearing glittering prizes.

A word of CAUTION. This stuff gets hot, boiling hot. There is absolutely no reason that you should do damage with it, but it can be tempting to dip a finger in. Please don’t!

 

Want to see how it's done? We have the video right here! 

 

Foodie Byte

Ingredients

FOR TOFFEE APPLES
10 apples; little Cox’s are great
10 sticks
5 cups of demarara sugar
1 1/4 cup of water
1 tablespoon vinegar
12 tablespoons unsalted butter
2 tablespoons golden syrup
Plus assorted fripperies for decoration

Preparation

Wash the apples to remove any residue that may prevent the toffee sticking.
Heat the sugar and the water in a sturdy pan, shaking rather than stirring to help it dissolve.
Add the vinegar, butter and golden syrup.
Boil rapidly, no stirring as this causes crystallisation, for around 30 minutes.
You could use a sugar thermometer and take it to the hard crack stage, or drizzle a small amount into cold water. It will do exactly as it sounds if ready; hard crack. Brittle.
With the sticks firmly embedded into the apples, dip each apple into the toffee and twist around. Lift out of the toffee and keep turning so that the apple becomes fully coated in golden glory.
Now, plunge the toffee coated apple into a bowl of cold water, twizzling it round as you go. The toffee forms a smooth, hard surface around the apple.
Set aside and do the lot.
As the toffee is set in this manner, you will need to brush the apples with syrup in order for glitter, popping candy etc to stick.

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Recipes: Southwestern Sirloin and Vegetable Soup

• Prep Time:10 Minutes
• Cook Time:45 Minutes
• Serves:9

 

Tagged:
corn, food channel, gulf coast favorites, holly clegg, one dish, recipe, rush hour recipes, salsa, sirloin, soup, southwestern soup, stew, sweet potato, trim and terrific, vegetable,

This hearty soup is chock full of ground sirloin, zesty diced tomatoes, green chilies and ripe sweet potatoes and corn, giving it that perfect Southwestern full flavor that will satisfy any cravings!

 

Want to see how it's done? We have the video right here! 

 

This delicious Southwestern Sirloin and Vegetable soup is brought to us by Holly Clegg's Trim and Terrific Gulf Coast Favorites cookbook! 

 

Foodie Byte

Ingredients

1 pound ground sirloin
1 cup chopped onion
2 cups water
1 (10-ounce) can diced tomatoes and green chilies
1 cup salsa
2 cups cubed, peeled, sweet or white potatoes
1/2 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon minced garlic
Salt and pepper to taste
2 cups frozen corn

Preparation

In large nonstick pot, cook meat and onion over medium heat until meat is done, about 5-7 minutes. Drain excess fat.
Add remaining ingredients, except corn. Bring to a boil. Reduce heat, cover, simmer about 30 minutes.
Add corn, continue cooking, covered, 15 minutes.

Nutritional Information

Calories 149, Carbohydrates 19g, Cholesterol 28mg, Fat 3g, Fiber 3g, Protein 13g, Sodium 289mg. Daily Values: . Percent Daily Values are based on a 2,000 calorie diet.

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Cajun Shrimp in Foil

This dish is so easy to make, anyone can do it! Spicy shrimp seasoned with Cajun spices, Andouille sausage, and rainbow colored vegetables are baked together in foil pouches. They are fast and easy to make, and can be made ahead and kept in your freezer. When you’re ready to cook them, just pop them in the oven – perfect for busy weeknights!

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Articles: Munch Mania Finals: Vote Today!

Chicken kicks the competition to the curb!

Food News

The audience has spoken. Wings and sandwiches—gone. It's down to the Munch Mania Final Two: White Chicken Chili and Buffalo Chicken Pizza. Vote for your favorite today and we'll announce our Fan Favorite prior the the March Madness games this weekend. 

Vote for your Food Channel Fan Favorite Here >

The Finalists' Circle: White Chicken Chili

Chicken and Chili - what's not to like? Recipe here. 

The Finalists' Circle: Buffalo Chicken Pizza

Pizza with some kick! Get the Buffalo Chicken Pizza recipe here. 

Toast, cheer and vote for your favorite. Is it chili or pizza? Vote today and be sure to try all of our original Scrumptious 16 recipes. Links to all 16 are immediately below the voting bracket. 

Vote for your Food Channel Fan Favorite Here >

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Shoyu Aji Poke

I’m obsessed with everything tuna, which is why I love poke – the traditional Hawaiian dish of raw fish seasoned with soy sauce and sesame oil. You don’t have to wait for your next vacation to Hawaii, you can make it yourself, it’s easy to do! What matters most is the quality of the fish.

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Recipes: Italian Pull Apart Bread

• Prep Time:5 Minutes
• Cook Time:20 minutes
• Serves:12

 

Tagged:
bread, crescent rolls, food channel, healthy, holly clegg, italian, kitchen 101, pull apart bread, pull apart italian bread, quick, rush hour recipes,

This delightfully buttery pull-apart bread uses a just a few simple ingredients to create a bread that tastes fresh from the bakery! Not a fan of Italian seasoning? No problem, feel free to omit Italian seasoning from the recipe if desired.

 

Want to see how it's done? We have the video right here! 

 

This recipe is courtesy of Holly Clegg's trim&TERRIFIC Kitchen 101 cookbook!  

 

Foodie Byte

Ingredients

2 tablespoons butter, melted
3 (8-ounce) cans reduced-fat crescent rolls
2 teaspoons Italian blend seasoning

Preparation

Preheat oven to 375°F.
Pour butter into the bottom of nonstick Bundt pan.
Unroll crescent rolls into four rectangles (two triangular shapes) and roll up (like a cigar).
Layer on top the butter, sprinkle seasoning between layers. Layers will overlap and don't have to be exact.
Bake 19-23 minutes, or until top is golden brown. Immediately invert onto serving plate.

Nutritional Information

Calories 156, Carbohydrates 18g, Cholesterol 6mg, Fat 9g, Fiber 0.0g, Protein 3g, Saturated Fat 4g, Sodium 353mg. Daily Values: . Percent Daily Values are based on a 2,000 calorie diet.

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Skillet Cauliflower “Arroz” Con Pollo

Spanish chicken and rice, a dish I grew up eating, is pure comfort food to me. This low-carb version swaps the rice for veggies, which means larger portions with 85% less calories than rice!

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Recipes: Southwestern Sweet Potato Salad Recipe

• Prep Time:30 Minutes
• Cook Time:10 Minutes
• Serves:12

 

Tagged:
food channel, holly clegg, potato salad, rush hour recipes, salad, southwestern, southwestern sweet potato salad, sweet potato,

Sweet Potato Salad with a Southwestern kick! Straight from Louisiana, this recipe features Louisiana yams, with freshly chopped veggies and sensational spices. Not only does it taste amazing, but it looks beautiful and the vibrant orange color of sweet potatoes lets you know that they are rich in Vitamin A and have powerful anti-inflammatory antioxidants!

 

Want to see how it's done? We have the video right here!

 

This recipe is courtesy of Holly Clegg's trim&TERRIFIC Too Hot In The Kitchen cookbook.

 

Foodie Byte

Ingredients

6 cups peeled sweet potato (Louisiana yams) chunks (about 2 1/2 pounds)
Salt and pepper to taste
3 tablespoons olive oil, divided
1/2 cup chopped red bell pepper
1/2 cup chopped red onion
2/3 cup frozen corn, thawed
2/3 cup black beans, drained and rinsed
1/4 cup chopped cilantro
3 tablespoons lime juice
1 teaspoon minced garlic
1 tablespoon jarred jalapeño slices

Preparation

Preheat oven 425°F.
Line baking pan with foil and coat with nonstick cooking spray.
On prepared pan, toss together sweet potatoes, salt and pepper and 1 tablespoon olive oil.
Roast about 30 minutes or until potatoes are crisp. Cool.
In large bowl, combine sweet potatoes, red bell pepper, red onion, corn, black beans and cilantro.
In a blender, puree lime juice, garlic, jalapeño and remaining 2 tablespoons oil. Toss with mixture.

Nutritional Information

Calories 113, Carbohydrates 19g, Cholesterol 0.0mg, Fat 4g, Fiber 3g, Protein 2g, Saturated Fat 0.0g, Sodium 99mg. Daily Values: . Percent Daily Values are based on a 2,000 calorie diet.

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Chicken Soup with Spinach and Whole Wheat Acini di Pepe

When it’s chicken and noodle soup my family craves, we love this easy homemade chicken soup, loaded with chicken, veggies and our favorite pasta shape – Acini di Pepe. This is pure comfort food, and leftovers taste even better the next day.

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Recipes: Steak and Ale Pie Recipe

• Prep Time:10 Minutes
• Cook Time:180 Minutes
• Serves:2

 

Tagged:
ale, beer, comfort food, dark ale, dark beer, food channel, how to, how to make, pastry, pie, rattan direct, recipe, recipes with beer, steak, steak and ale, steak and ale pie, the recipe show, uk,

Simple and easy, yet savory and delicious, this Steak and Ale Pie recipe is perfect for nights when multitasking is a must! With few ingredients needed, time is the only factor. So, simply combine, cook, and let the ingredients simmer for a couple hours to bring out that rich flavor of dark ale, steak, fresh garlic, and onion. Delicious! 

 

Want to see how it's done? We have the video right here!

 

For more recipes and videos from The Recipe Show by Rattan Direct, click here! 

 

Foodie Byte

Ingredients

1 lb stewing steak, diced
1 large onion, diced
1 3/4 tablespoon beef dripping
1 clove garlic, peeled
1 bay leaf
2 tiny tips star anise
1 tablespoon tomato puree
1 cup dark ale
1 cup cold water
1 oxo cube, or beef bouillon cube
Salt
Black pepper
1/2 sheet ready rolled puff pastry
1 egg, beaten

Preparation

Heat the dripping over a medium-high heat in a heavy saucepan.
Add the onions with a pinch of salt and cook for a few minutes.
Add the beef and cook to brown for a few minutes.
Add the garlic, bay, star anise, lots of black pepper and tomato puree.
Cook for 1 minute, stirring.
Add the ale, the oxo cube, and the water.
Bring to a simmer and cook on a low heat for 2 hours. The surface should bubble, but only just barely.
When the sauce is thick and the meat tender, remove from the heat and cool thoroughly.
When the filling is cool, preheat the oven to 200C.
Cut around the pie dishes to form the pastry lids.
Fill 2 individual pie dishes with the filling.
Cover the filling with the pastry and make 3 slashes for the steam to escape.
Brush lightly with beaten egg and bake in the center of the preheated oven for about 45 minutes until the crust is golden brown. Do not be tempted to take it out too early!
Serve the pies from the oven with gravy, mashed potatoes, and vegetables.

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Skinnytaste Dinner Plan (Week 68)

This week, I am hoping the weather gets warmer so I can start grilling!  Enchiladas are also on the menu, they make enough for leftovers so we’ll have them twice this week with some cauliflower rice and salad. I’m also excited to do my first cooking demo/book signing April 1 at 1pm at Macy’s Herald Square, you can find out more details here.

 

Skinnytaste Dinner Plan (Week 68)

Monday: Breakfast for dinner! Sheet Pan Home Fries with sunny side eggs
Tuesday: Chicken and White Bean Enchiladas With Creamy Salsa Verde
Wednesday: Leftovers
Thursday: Grilled Flank Steak with Tomatoes, Red Onion and Balsamic
Friday: Sheet Pan Shrimp with Broccolini and Tomatoes
Saturday: Demo at Macy’s Herald Square, Dinner Out
Sunday: Turkey Sante Fe Zucchini Boats

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Articles: Vote Now! Our Munch Mania Final Four

Two categories are going down!

Food News

It's time to take it home! Thanks to all who voted in our food brackets thus far. It was close, but we have our four finalists, just in time for a hot-and-heavy March Madness^® weekend.The stakes (and steaks) at this point are high, as two categories drop out completely in this semi-final round. Impress your friends and frenemies by sampling all four this weekend and voting on your Food Channel fan favorite.

Vote for your Favorites Here >

Final Four: Wings vs Chili, Pizza vs Sandwiches

 Don't let your favorite go down without a fight. Taste, toast, cheer and vote!

Vote Now >

The Food Channel Final Four Winning Recipes

Winner: Wings

So you like it sweet and spicy, eh? Get the recipe here. 

Winner: Chili 

The simplicity of White Chicken Chili won out over Chili 7 Ways. Here's the recipe. 

Winner: Pizza

Makes one hungry, doesn't it? When it comes to pizza, spice and heat win again. Your fave was Buffalo Chicken Pizza over Master of the Universe. Who needs the universe when you've got the heat, right? Recipe here. 

Winner: Sandwiches

In a slap down defeat with nearly twice the votes, Muffaletta Sandwich destroyed our much-loved Wyoming Bison Burger. But then again, who doesn't love New Orleans, but did you know this winner has origins in Sicily? Recipe here. 

Vote for your favorite today as we whittle down to a final playoff between this round's two winners. Who rules your kitchen: sandwiches, pizza, chili or wings? 

 

 

 

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Articles: Let's Toast To National Cocktail Day!

March 24th, National Cocktail Day

Food News

As head bartender at Arbella in Chicago, Eric Trousdale truly knows how to bring the heat. For this National Cocktail Day, Bernzomatic, a leader in fueled flame, joins forces with mixologist Trousdale to create the hottest and most on-trend smoked cocktail drinks. Smoking cocktails to capture layers of flavor is a growing culinary trend. His torch-wielding cocktail recipes include the Chicago Fire Extinguisher, an Arbella favorite, and the Laguna Salada, named after a famous dried lake in the Mexican dessert. 

Impress your friends with one, or both, of Trousdale's smoked cocktails! 

The Laguna Salada

Ingredients:

• 1 1/2 oz. Silver tequila
• 1/2 oz. Cynar
• 1/2 oz. Simple syrup
• 1/2 oz. Fresh squeezed grapefruit juice

Tools:

• Cedar plank for smoking
• Bernzomatic TS4000 High Heat Torch

The Chicago Fire Extinguisher

Ingredients:

• 2 oz. Scotch
• 1/2 oz. Luxardo Abano
• 1/2 oz. Fugit Crème de Noyaux
• 2 dash Angostura bitters

Tools:

• Bartender’s smoking gun
• Handful cherry wood chips
• Bernzomatic ST2200 Detail Torch

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Sheet Pan Shrimp with Broccolini and Tomatoes

One of my favorite ways to make shrimp is roasted in the oven, it comes out tender and flavorful every time! I added some of our favorite vegetables to make it a ONE-pan meal, and we loved it! A quick and EASY low-carb dish with tons of flavor, ready in under 3o minutes start to finish.

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