Watching Food Network shows can be dangerous. For instance, if you are watching Cutthroat Kitchen you will often find that you have a hankering for whatever the challenge food they are making. Most of the time it's something that you don't have the ingredients or desire to make right then.
Until that night two weeks ago.
We were watching Cutthroat, and the last challenge is almost always a dessert challenge. The contestants were making spice cake. One of them was coming up short on time due to his sabotages, and tossed his cake into the microwave. You'd think that it wouldn't come out well, right? Wrong. It ended up being a great cake and he won. Brian eyed the cake warily and said, "I'll bet that I could do that."
Five minutes looking for a recipe and 30 minutes after that: chocolate cake (with frosting!) from our microwave. The recipe called for making them in a coffee mug. Lots of flavor, not rubbery at all.
After eating, we decided that this recipe is dangerous to know about. So we've agreed to never make it again. :)
Showing posts with label Food Network. Show all posts
Showing posts with label Food Network. Show all posts
Monday, December 21, 2015
Thursday, November 19, 2015
Meatless Mondays
We're trying to embrace Meatless Mondays in our house again....one night a week we eat a vegetarian dinner.
The past two weeks have been quite good:
First, a pasta with butternut squash, feta cheese and pecans. Awesome, and I ate the leftovers for days!
The the other night was Wild Mushroom Farfalle, out of the October issue of Cooking Light. I liked this too, with the spoonful of ricotta cheese on top that you stir into your plate. The only thing I missed was something with a little crunch. Like maybe toasted walnuts. Just to give it a little texture. (When I read that I feel like a Food Network judge on a cooking show, by the way.)
Also, I'd like to add that while we (meaning we the parents) are trying to adopt a meatless meal once a week, the kids have no problem doing it more often. Meaning: neither kid would touch this. Still doesn't stop us from trying, though.
The past two weeks have been quite good:
The the other night was Wild Mushroom Farfalle, out of the October issue of Cooking Light. I liked this too, with the spoonful of ricotta cheese on top that you stir into your plate. The only thing I missed was something with a little crunch. Like maybe toasted walnuts. Just to give it a little texture. (When I read that I feel like a Food Network judge on a cooking show, by the way.)
Also, I'd like to add that while we (meaning we the parents) are trying to adopt a meatless meal once a week, the kids have no problem doing it more often. Meaning: neither kid would touch this. Still doesn't stop us from trying, though.
Thursday, January 29, 2015
We Do Snowstorms Right
I'm a lucky girl. When Brian hears that there's going to be a storm and we're going to be snowed in, he starts dreaming up something good to cook. Because, if you're going to be stuck inside, you might as well eat well.
This particular storm: chicken and waffles, and our first homemade ice cream.
First up, chicken and waffles. I'd never had chicken and waffles before. I knew that it was a Southern thing, and I've said it before: I adore southern cooking. We don't eat a lot of southern food often because done right, it's laden with calories.
Now, I couldn't see what the big deal was about chicken and waffles because I was picturing a fried chicken breast on a plate, side by side with a waffle with maple syrup and butter. And although that sounded intriguing, it wasn't WOW! This is incredible!
Suffice it to say, I get it now:
This. Was. Incredible! Fried chicken, in a batter with tabasco flavoring, served atop a perfectly crisp waffle, and then topped with a pan gravy that has a little bit of maple syrup in it. The most beautiful pairing of sweet and savory that I have ever tasted. That being said, it's certainly not going on our menu again anytime soon. And I don't feel the need, because a once-in-a-long-while treat like this is the greatest. I don't want it to lose it's special-ness.
And now for the ice cream...Brian got an ice cream maker for Christmas, because when watching Cutthroat Kitchen or Chopped he always remarks "We should make our own ice cream!" It's definitely not cheaper than buying ice cream, but certainly fresher. And it doubles as a fun activity for kids. Will helped make the base, and he smashed the cookies for our inaugural ice cream batch: Chocolate Cookies and Cream.
It was deliciously rich, and I'm glad it doesn't make a bigger batch. The only critique that Brian and I agree on: scrape the chocolate cream out of the oreos next time.
Next time we may make strawberry ice cream. I'm not a fan of artificial strawberry flavored anything, but I'll bet fresh strawberry ice cream would be incredible! Or banana, with bits of Nilla Wafers. Good Lord, the possibilities!
This particular storm: chicken and waffles, and our first homemade ice cream.
First up, chicken and waffles. I'd never had chicken and waffles before. I knew that it was a Southern thing, and I've said it before: I adore southern cooking. We don't eat a lot of southern food often because done right, it's laden with calories.
Now, I couldn't see what the big deal was about chicken and waffles because I was picturing a fried chicken breast on a plate, side by side with a waffle with maple syrup and butter. And although that sounded intriguing, it wasn't WOW! This is incredible!
Suffice it to say, I get it now:
This. Was. Incredible! Fried chicken, in a batter with tabasco flavoring, served atop a perfectly crisp waffle, and then topped with a pan gravy that has a little bit of maple syrup in it. The most beautiful pairing of sweet and savory that I have ever tasted. That being said, it's certainly not going on our menu again anytime soon. And I don't feel the need, because a once-in-a-long-while treat like this is the greatest. I don't want it to lose it's special-ness.
And now for the ice cream...Brian got an ice cream maker for Christmas, because when watching Cutthroat Kitchen or Chopped he always remarks "We should make our own ice cream!" It's definitely not cheaper than buying ice cream, but certainly fresher. And it doubles as a fun activity for kids. Will helped make the base, and he smashed the cookies for our inaugural ice cream batch: Chocolate Cookies and Cream.
It was deliciously rich, and I'm glad it doesn't make a bigger batch. The only critique that Brian and I agree on: scrape the chocolate cream out of the oreos next time.
Next time we may make strawberry ice cream. I'm not a fan of artificial strawberry flavored anything, but I'll bet fresh strawberry ice cream would be incredible! Or banana, with bits of Nilla Wafers. Good Lord, the possibilities!
Monday, July 1, 2013
Honey-Balsamic Pork Tenderloin
Tonight's pork recipe is courtesy of the Food Network. It was a delightful, tangy glaze of balsamic vinegar (which I almost forgot to add) honey, four cloves of garlic, olive oil, rosemary and a little dijon mustard. Served with couscous and salad, but the boys had theirs with bread and applesauce. Will wolfed his serving down, and Sean even tasted it before he politely told us that he didn't like it. Who are these kids? No tears, and eating everything?? :)
I also like recipes that start by browning on the stove and finishing in the oven. The browning, and then the finish by roasting, makes for a nice, moist meat. I'd definitely make this again.
Sunday, January 27, 2013
Dinner, Saved!
On Monday holidays when I have the day off, I like to put a crockpot meal on the menu. So last week's Monday dinner was supposed to be Honey Sesame Chicken. I got the recipe from Pinterest and had made it before and knew it to be fabulous.
Except, last time I had set the crockpot on the low setting and cooked for 4+ hours. This time I didn't have time for that, with running around with the boys and doing errands. So I followed the "high" instructions and gave it 2.5 hours. I checked the chicken thighs at the two-hour mark, and to my dismay they were quite raw. Auggghhhh!
There was a time in my life that I would've thrown this out and ordered a pizza. But I hate to waste food, so I set about my salvage mission. With the rice cooking on the stove, I quickly chopped the chicken thighs and added them to a frying pan with a little oil. In another pan I poured all the sauce and set it to boil, so there would be no issues with raw chicken juice.
While all this was going on I decided to try my hand at a new veggie: roasted butternut squash. Ok, so butternut squash is not new in this house, but usually it's served as a puree with cinnamon and butter. Instead I cut it into one-inch pieces and roasted it. I prepared two cookie sheets and roasted it two ways, one with just salt, pepper and olive oil, the other with the aforementioned and some chili paste. Livin' large and flying by the seat of my pants!
With the sauce cooked and safe from the boiling, I added some cornstarch and whisked until it was velvety. Time for plating!
The verdict? Not only "saved" but downright delicious! The chicken flavor was incredible, and the squash was awesome too. Though the chili paste version was much better than the "naked version."
Thank you Food Network, for what you have taught me.
Except, last time I had set the crockpot on the low setting and cooked for 4+ hours. This time I didn't have time for that, with running around with the boys and doing errands. So I followed the "high" instructions and gave it 2.5 hours. I checked the chicken thighs at the two-hour mark, and to my dismay they were quite raw. Auggghhhh!
There was a time in my life that I would've thrown this out and ordered a pizza. But I hate to waste food, so I set about my salvage mission. With the rice cooking on the stove, I quickly chopped the chicken thighs and added them to a frying pan with a little oil. In another pan I poured all the sauce and set it to boil, so there would be no issues with raw chicken juice.
While all this was going on I decided to try my hand at a new veggie: roasted butternut squash. Ok, so butternut squash is not new in this house, but usually it's served as a puree with cinnamon and butter. Instead I cut it into one-inch pieces and roasted it. I prepared two cookie sheets and roasted it two ways, one with just salt, pepper and olive oil, the other with the aforementioned and some chili paste. Livin' large and flying by the seat of my pants!
With the sauce cooked and safe from the boiling, I added some cornstarch and whisked until it was velvety. Time for plating!
The verdict? Not only "saved" but downright delicious! The chicken flavor was incredible, and the squash was awesome too. Though the chili paste version was much better than the "naked version."
Thank you Food Network, for what you have taught me.
Saturday, March 17, 2012
Best. Pork. Ever.
The veggie of the week was broccoli rabe. Not a fan....quite bitter. But the pork? That MORE than made up for it!
Tuesday, December 6, 2011
Another Food Network Fan
We have an issue at home...one that is far from unique. The preschool that our older son goes to, like many other preschools, has a scheduled "rest time." After lunch, all the kids take to the mats with their blankets and "lovies," the lights are dimmed and everyone rests. Will actually falls asleep during this time, almost every day. The problem is, Will doesn't need the nap. It's a surefire guarantee that he won't be tired at all at bedtime, and if he goes to bed at 8-8:30ish, he will come out several times saying he is not tired. Or worse, playing in his room and having a grand ol' time until after WE are in bed as well. Then in the morning he is not well-rested at all and Mr. Crankypants has come to visit our home. Then he NEEDS the next day's nap. It's quite the cycle.
So we tried something--we moved bedtime back to 9pm. And interestingly enough, it's helped. But...BUT! That takes away a precious hour of Mom and Dad's quiet time. Knitting, watching hockey, etc etc etc. So the last hour of the evening is quiet time for everyone. Usually I'm knitting in my chair, and Brian's watching a show on the Discovery Channel like "How it's Made" or something on the Food Network, or hockey. . Will's taken an interest in the Food Network, and will sit quietly and ask questions about the shows. This is to our great delight--being foodies ourselves! It's a good thing--putting things on the TV that aren't all cartoons or animated educational kidstuff. Right now we're all enjoying the show "Chopped." It's where four chefs compete in appetizers, entree and dessert categories. Each chef is given a basket of ingredients that must show up in their finished dishes and are judged at the end of the round. All four compete in "appetizers" and one gets chopped from the competition in each round. The one at the end is crowned champion and the prize is $10,000.
One of the things I like best about this show is that it gets us to consider different ingredients in our cooking, and putting things that don't traditionally go together, or using ingredients in different ways. It also gets Will looking at different foods and not judging them for what they look like, and trying different things. For example, he never would have put his cereal with fruit. Lately he's been asking for "salad for breakfast." His salad consists of cheerios, blueberries and craisins mixed in the same bowl, with shredded toast topping. I asked if he needed a spoon, and he said "No Mom, it's more of a hand salad." The fact that he's willing to eat all of that together, I have "Chopped" to thank. And who knew that a pushed-back bedtime could bring us closer together? :)
So we tried something--we moved bedtime back to 9pm. And interestingly enough, it's helped. But...BUT! That takes away a precious hour of Mom and Dad's quiet time. Knitting, watching hockey, etc etc etc. So the last hour of the evening is quiet time for everyone. Usually I'm knitting in my chair, and Brian's watching a show on the Discovery Channel like "How it's Made" or something on the Food Network, or hockey. . Will's taken an interest in the Food Network, and will sit quietly and ask questions about the shows. This is to our great delight--being foodies ourselves! It's a good thing--putting things on the TV that aren't all cartoons or animated educational kidstuff. Right now we're all enjoying the show "Chopped." It's where four chefs compete in appetizers, entree and dessert categories. Each chef is given a basket of ingredients that must show up in their finished dishes and are judged at the end of the round. All four compete in "appetizers" and one gets chopped from the competition in each round. The one at the end is crowned champion and the prize is $10,000.
One of the things I like best about this show is that it gets us to consider different ingredients in our cooking, and putting things that don't traditionally go together, or using ingredients in different ways. It also gets Will looking at different foods and not judging them for what they look like, and trying different things. For example, he never would have put his cereal with fruit. Lately he's been asking for "salad for breakfast." His salad consists of cheerios, blueberries and craisins mixed in the same bowl, with shredded toast topping. I asked if he needed a spoon, and he said "No Mom, it's more of a hand salad." The fact that he's willing to eat all of that together, I have "Chopped" to thank. And who knew that a pushed-back bedtime could bring us closer together? :)
Sunday, August 28, 2011
Dinner Donuts
It's official: our garden has kicked the bucket. The "big" harvest this year was a few tomatoes, 2-3 handfuls of green beans and only two zucchini. There were green tomatoes on the vines when I checked the other day, but Hurricane Irene may have taken care of that!
So with the two lonely zucchini, Brian found a recipe for zucchini cakes. Kind of reminiscent of a crab cake. He had to make one adjustment, frying them in olive oil instead of canola because I killed the bottle of canola making chicken cutlets earlier in the week.
We knew that if we called them "zucchini cakes" the Big Kid would balk. So Brian coined the name "dinner donuts." Appropriate, no?
I also went as far as to call the green flecks "herbs." This passed muster, and Big Kid tried 'em. And didn't like 'em. The Little Kid tried and didn't like, either.
Oh well, at least there wasn't a screamfest to get him to try it. And this way....more for me and Hubby.
So with the two lonely zucchini, Brian found a recipe for zucchini cakes. Kind of reminiscent of a crab cake. He had to make one adjustment, frying them in olive oil instead of canola because I killed the bottle of canola making chicken cutlets earlier in the week.
We knew that if we called them "zucchini cakes" the Big Kid would balk. So Brian coined the name "dinner donuts." Appropriate, no?
I also went as far as to call the green flecks "herbs." This passed muster, and Big Kid tried 'em. And didn't like 'em. The Little Kid tried and didn't like, either.
Oh well, at least there wasn't a screamfest to get him to try it. And this way....more for me and Hubby.
Monday, December 13, 2010
Making Changes: The Good and the Bad
As I probably have mentioned before (and am too busy to check) I started a weight loss program with the local hospital. It's a fifteen week program, with five weeks each dedicated to the subjects of Nutrition, Exercise and Psychology. (what you're eating, what you're doing fitness-wise and why you want a candy bar when you are so stressed out you could choke someone)
I was supposed to start this program back in September, but I got waitlisted. 'Cause really, does anyone "want" tostart a weight loss program three weeks before Christmas? I don't think so! I did meet with the hospital's nutritionist in November, so I got a three week start before everyone else in my group. I'm proud to say that I've lost six pounds (through Thanksgiving, thankyouverymuch, though I had some unwelcome help from a stomach bug last week, too) My jeans are looser and I'm already feeling pretty good. I think one reason why I have been successful so far is because I'm not treating this like a diet. This is a lifestyle change, people! And I have the full support of my husband and family, and my friends too. It turns out that if you're vocal about what you're doing, people want to help! We've broken our nightly ice cream habit, relegating it to weekends-only. And we've lightened up our cooking, which has made a big difference. However, not all "light" cooking turns out to be good food. This weekend was a prime example for this.
First, the good: I have no idea where on the Food Network this recipe came from, but Brian made this roasted salmon recipe on Saturday night that was divine! It was salmon roasted on top of a bed of green, red and yellow peppers, red onion and fennel. The "fronds" of the fennel were chopped up and mixed with some pecans on top of the fish. I never thought I'd like fennel, because I'd heard it was licorice-flavored. Black licorice is one of those things that people either love or hate, and I'm firmly a licorice-hater. But you know what? Fennel is delicious! The salmon, adorned with fennel fronds and pecans, was light and delectable. I'm continually surprised when stuff doesn't have a buttery sauce or cheese comes out tasting so good, it turns out that unadorned foods save for maybe a little sprinkle of salt can be really, really good.
I was supposed to start this program back in September, but I got waitlisted. 'Cause really, does anyone "want" tostart a weight loss program three weeks before Christmas? I don't think so! I did meet with the hospital's nutritionist in November, so I got a three week start before everyone else in my group. I'm proud to say that I've lost six pounds (through Thanksgiving, thankyouverymuch, though I had some unwelcome help from a stomach bug last week, too) My jeans are looser and I'm already feeling pretty good. I think one reason why I have been successful so far is because I'm not treating this like a diet. This is a lifestyle change, people! And I have the full support of my husband and family, and my friends too. It turns out that if you're vocal about what you're doing, people want to help! We've broken our nightly ice cream habit, relegating it to weekends-only. And we've lightened up our cooking, which has made a big difference. However, not all "light" cooking turns out to be good food. This weekend was a prime example for this.
First, the good: I have no idea where on the Food Network this recipe came from, but Brian made this roasted salmon recipe on Saturday night that was divine! It was salmon roasted on top of a bed of green, red and yellow peppers, red onion and fennel. The "fronds" of the fennel were chopped up and mixed with some pecans on top of the fish. I never thought I'd like fennel, because I'd heard it was licorice-flavored. Black licorice is one of those things that people either love or hate, and I'm firmly a licorice-hater. But you know what? Fennel is delicious! The salmon, adorned with fennel fronds and pecans, was light and delectable. I'm continually surprised when stuff doesn't have a buttery sauce or cheese comes out tasting so good, it turns out that unadorned foods save for maybe a little sprinkle of salt can be really, really good.
Now for the bad....which I have no pictures of. Sloppy Joes. Brian loves these, especially with that Manwich sauce. I for one do not like Manwich, it's so salty! So when he found a "healthy" version made with beef, tomatoes, mushrooms and onions, we agreed to give it a try. It may be healthy, but it tastes like mush. I like all of the ingredients, but the sandwich was just a big miss. Needless to say, our garbage disposal ate very well Friday night!!
Saturday, December 4, 2010
Ricotta Pancakes
I made a pan of lasagna a couple of weeks ago because we were having a busy week, and the leftovers helped with that. However, as I always seem to do when making lasagna, I bought waaaay too much ricotta cheese. So I had a small tub left over in the fridge and no plans for using it.
So I posted out to my Facebook friends: any ideas? I got a slew of responses, from ricotta pie to baked ziti to just eating it with a spoon. :) The winner was my friend Amy in Washington State, with Raspberry-Ricotta Pancakes.
Alas, Crafty Mama's kitchen didn't have any raspberries. However, we always have fresh blueberries on-hand because the big kid loves to devour them for breakfast. So, armed with the Food Network website, I found a recipe for blueberry-ricotta pancakes.
The biggest roadblock in the process was Hubby. You see, Brian has an aversion to "mishy" foods. On his list of things that he won't eat: beans (kidney, black, white) hummus, sweet potato and (horrors!) cheesecake. Yes, ricotta is on that list. I'm shocked that he'll eat lasagna, but he makes an exception for whatever reason. As soon as he saw that I was gearing up to put ricotta in the pancakes this morning he was aghast. I assured him that they would be delicious, and they wouldn't have a "mishy" texture. After all, I have had pancakes made with cottage cheese before and the texture was fine. (And man, do I abhor cottage cheese, it is the Devil!!!) He warily agreed to try the finished product.
I gave him the first two pancakes, hot off the grill. And you know what? He liked them! I did too, the ricotta is a nice addition, yielding in a moist pancake. And lucky for us, there are some in the freezer.
So I posted out to my Facebook friends: any ideas? I got a slew of responses, from ricotta pie to baked ziti to just eating it with a spoon. :) The winner was my friend Amy in Washington State, with Raspberry-Ricotta Pancakes.
Alas, Crafty Mama's kitchen didn't have any raspberries. However, we always have fresh blueberries on-hand because the big kid loves to devour them for breakfast. So, armed with the Food Network website, I found a recipe for blueberry-ricotta pancakes.
The biggest roadblock in the process was Hubby. You see, Brian has an aversion to "mishy" foods. On his list of things that he won't eat: beans (kidney, black, white) hummus, sweet potato and (horrors!) cheesecake. Yes, ricotta is on that list. I'm shocked that he'll eat lasagna, but he makes an exception for whatever reason. As soon as he saw that I was gearing up to put ricotta in the pancakes this morning he was aghast. I assured him that they would be delicious, and they wouldn't have a "mishy" texture. After all, I have had pancakes made with cottage cheese before and the texture was fine. (And man, do I abhor cottage cheese, it is the Devil!!!) He warily agreed to try the finished product.
I gave him the first two pancakes, hot off the grill. And you know what? He liked them! I did too, the ricotta is a nice addition, yielding in a moist pancake. And lucky for us, there are some in the freezer.
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