Saturday, December 25, 2010

Merry Christmas

Merry Christmas! It seems just like yesterday that we were celebrating Halloween! I've been behind in posting and in cooking this year. But, I did manage to invent a delicious new candy recipe that had my friends saying 'yum'. Then, they promptly hid the rest of the candy from everyone else! So, give this recipe a try the next time you need a quick chocolate fix!
Chocolate Toffee Candy
1 lb chocolate almond bark
1 cup semi-sweet morsels
1 cup peanut butter chips
1 cup toffee chips
1 cup nuts, chopped
1/2 cup rolled oats
1 cup graham cracker crumbs
Melt almond bark in microwave according to package directions. Stir in semi-sweet morsels and peanut butter chips until melted and well blended. Stir in remaining ingredients until everything is coated well. Drop by teaspoon onto wax paper and let cool.

Friday, December 3, 2010

Christmas Cheer

Have you ever thought about how many times someone goes out of their way to help you during the year? Christmas always has me thinking about that and how fortunate I am these days. You’ll see gift and tipping guides for most everyone from the newspaper carrier to your housekeeper. Well, okay, I do have a newspaper carrier, but definitely not a housekeeper. Though, I could really use one right now! Dust bunnies aside, now’s a good time to remember some every day heroes uniform that are there for us when we’re under the weather.
I’m thinking in particular of dedicated workers in the medical field. The ones that hold your hand in comfort, give you encouragement, and even fuss on you a bit when you’re not following your diet. Granted, most of the time you see someone in nursing scrubs, you’re probably not thinking about bringing them cookies. And, I’m sure they don’t want you baking while sick! But, if you’re well this year, why not bake a few extra goodies to drop by your doctor’s office? If you’re not keen on baking, you could put together a gift basket that included hand-lotions and maybe a couple of cute scrub tops. These days scrub clothing comes in lots of cool designs that anyone would appreciate. It’s just a nice way to say ‘thank-you’ for all those times you worked me in for an emergency appointment.
How will you spread cheer this Christmas season?

Tuesday, November 23, 2010

Cornbread Dressing

Dressing or Stuffing? Cornbread or Bread? Everyone has a different recipe or style and nothing will divide cooks quicker! We never stuffed our turkey and always had Cornbread Dressing. Mom would also make a pan of plain Bread Dressing for Daddy because it was his Mother's recipe. Daddy never knew that Mom snuck a little cornbread into that pan of bread dressing. And, of course, a little white bread went into her cornbread dressing.

We measured everything by the bowl size. Last year I carefully measured everything out so that I could be completely accurate with Mom's recipe. I always add the eggs last - after I've tasted the dressing for proper seasoning. I'm giving you a minimum measurement on the seasonings. Add them to your dressing, taste it, and add a little more of this and that. Some people like a little more sage. If it seems dry, add more broth. If it seems too moist, add more bread or cornbread. Mom and I would add a little of everything until the dressing was 'just right'. Keep in mind that you don't want to 'over season'. Once the dressing is cooked, the flavors will become richer, so keep this in mind. Happy Cooking!

Cornbread Dressing
8 to 10 cups of cornbread, crumbled
2 to 4 cups of white bread, slightly stale and broken into small pieces
1 cup diced celery
1/2 cup chopped onion
2 tsp salt
1/2 tsp pepper
1 & 1/2 tsp poultry seasoning
2 tablespoons rubbed sage (use less if ground sage)
2 to 4 cups broth (ideally a mixture of chicken broth and turkey broth)
2 sticks butter (1 cup)
2 beaten eggs

In a large saucepan, combine chicken broth, turkey neck (or use chicken thighs), enough water to cover, and butter. Bring to a boil and simmer for one hour. In a large bowl, crumble cornbread and bread together. Add celery, onion, and seasonings. Mix well. Remove turkey/chicken from the broth and set aside. Add broth a cup or two at a time until you reach the desired consistency, mixing well after each addition. Keep in mind the dressing will 'set' as it cooks. Taste and add more seasoning as desired. Then add eggs and stir well. Pour into 9x13 Pyrex dish and bake at 375 degrees for 45 minutes to 1 hour or until golden brown on top. This recipe actually makes a little more than will fit into a 9x13 pan, so you can also bake a smaller dish along side the bigger one. I like to take the chicken cooked for the broth, remove the skin and bones, and add it to the leftover dressing. Then bake it in a casserole dish along side your cornbread dressing. This will make a great leftover casserole that can quickly be re-heated the next day.

Wednesday, November 17, 2010

Foodie News - Contests

As you know, I love contests! Here are a few contestes and sweepstakes I've run across recently.

Need new appliances??? Odom's Tennessee Pride has a great sweepstakes for new kitchen appliances! Click here to enter. Contest ends December 31, 2010. Check out their website for other cool offers and coupons.

The Food Network's Spice Up Your Season Pie Sweepstakes gives you a chance to win a Turkey Day Grand Prize Pack including $4,500 cash and a collection of Food Network Chef Cookbooks. Just vote for your favorite Thanksgiving pie recipe. You can enter the sweepstakes daily through 5pm ET on November 29, 2010. Click here for more details.

Need help going home for the Holiday's? Folgers is sendign five people home this holiday season to visit with family and friends. All you have to do is tell Folgers "What's the best part of wakin' up at home for the holidays with Folgers Coffee?". Click here for more details and to enter. Contest ends at Noon ET on November 30, 2010.

Sunday, November 14, 2010

Foodie News - The Pioneer Woman

I've enjoyed following The Pioneer Woman over the past few years. If you've never checked out her great blog, now is the perfect time. I'm excited to spread the news about an upcoming episode of Food Network's Throwdown with Bobby Flay.

Ree Drummond, known by most as The Pioneer Woman, is appearing in a special Thanksgiving themed episode of Food Network’s Throwdown with Bobby Flay on Wednesday, November 17th, at 9pm/8c (check local listings). The best part? This episode was filmed on location at Ree’s ranch! I can't wait to see The Pioneer Woman's kitchen up close! Be sure to tune in next week to see the two go head-to-head in the ultimate Thanksgiving showdown.

Monday, November 8, 2010

Foodie News - Holiday Highlights - Food Network

‘Dear Food Network’ Answers Top 10 Turkey Day Queries; ‘Cupcake Wars’ Returns
Celebrate with Giada De Laurentiis, Ina Garten, Sandra Lee, Melissa d’Arabian and More

NEW YORK – October 19, 2010 – This holiday season, Food Network serves up all-new daytime and primetime shows with festive recipes, entertaining ideas and more. Eight Food Network stars help solve Turkey Day conundrums in Dear Food Network: Top 10 Thanksgiving Problems Solved, the one-hour primetime special premiering Saturday, November 13th at 9pm. Iron Chef America celebrates the holidays with a festive and bubbly battle premiering Sunday, December 5th at 10pm, and popular competition series Cupcake Wars returns for a second season just in time for the holidays on Tuesday, December 7th at 9pm. “In the Kitchen” daytime favorites like Giada De Laurentiis, Ina Garten, and Claire Robinson bring in the holidays throughout November and December. Plus, features exclusive Thanksgiving videos, entertaining tips and scrumptious holiday recipes from Paula Deen, Alton Brown, the Neelys, Tyler Florence and more. Join the conversation on Facebook and Twitter.


Highlights of primetime holiday programming are outlined below. Additionally, Food Network airs all-new holiday-themed episodes of Diners, Drive-ins and Dives, Food Feuds, Good Eats, Outrageous Food, The Best Thing I Ever Ate, Throwdown with Bobby Flay, and Unwrapped.

Dear Food Network
Premieres Saturday, November 13th at 9pm
“Top 10 Thanksgiving Problems Solved”
Food Network stars save Thanksgiving once again by answering viewer questions and dishing up fantastic recipes destined to become new family favorites. Aaron McCargo Jr., Aarón Sánchez, Alex Guarnaschelli, Chris Cosentino, Claire Robinson, Melissa d’Arabian, and Sandra Lee count down the most common Turkey Day questions as searched on

Food Network Challenge
Premieres Sunday, November 14th at 8pm
“Thanksgiving Family Face-Off”
Four regular families visit the Challenge studios to prove their Thanksgiving meal is the best around. A distant loved one must come to assist them cook up the feast, and one very happy family takes home $10,000.

The Next Iron Chef
Premieres Sunday, November 21st at 9pm – SEASON FINALE!
After a season packed with grueling challenges, only two chefs remain to battle it out for the ultimate culinary title of Iron Chef. The challengers head to New York for a Thanksgiving-themed showdown in legendary Kitchen Stadium where they face a true Iron Chef challenge: prepare five creative and delicious dishes in 60 minutes using the always-feared Secret Ingredient. In addition to the season’s three judges, the finalists also try to impress special guest judges – Iron Chefs Bobby Flay and Masaharu Morimoto. In the end, only one chef will reign supreme to earn the title of The Next Iron Chef.

Ace of Cakes
Premieres Saturday, November 27th at 10pm
“Holidays on Icing”
Charm City Cakes gets in the holiday spirit by decking the halls, sipping the eggnog and hitting the golf course. The bakery staff chops a tree, decorates ornaments and sneaks around town playing Secret Santa. Plus, Duff whips up a batch of his infamous eggnog until evil Christmas elves cause some wedding cake damage.
Food Network Challenge
Premieres Sunday, November 28th at 8pm
“Holiday Windows”
Three teams of artistic pastry chefs transform boring storefront windows into edible holiday wonderlands. The team that can create, transport and install the best holiday window display takes home a $10,000 prize.

Premieres Sunday, November 28th at 9pm
“Yes Virginia, There Is a Chopping Block”
In honor of the holidays, the chefs stick with a seasonal theme, but gauging from the first basket, the competitors quickly learn they need to veer from tradition. In the Entrée Round, things get loosey-goosey when the chefs must butcher a big bird and use a cloyingly sweet jarred fruit. When both finalists want to use the only microwave to speed things along in the Dessert Round, some holiday bickering ensues.

Highlights of daytime holiday programming are outlined below. In addition, Food Network airs all-new holiday-themed episodes of 30 Minute Meals, Barefoot Contessa, Big Daddy’s House, Cooking for Real, Giada at Home, Guy’s Big Bite, Nigella Kitchen, Paula’s Best Dishes, Sandra’s Money Saving Meals.

5 Ingredient Fix
Premieres Saturday, November 13th at 10am
For a five ingredient Thanksgiving, Claire shares her most favorite recipes along with a two-day breakdown of the menu, shopping list and Turkey Day tips to help everyone enjoy the holiday. In this one-hour special, she prepares an easy and delicious meal that includes a Classic Turkey in 5 along with a rich Southern Egg Gravy. Everyone loves Thanksgiving sides, so Claire makes a flaky Brie and Onion Puff and Pecan Bars to satisfy every guest at the feast.

Barefoot Contessa
Premieres Saturday, November 13th at 1:30pm
“Thanksgiving Potluck”
Ina goes back to basics on Thanksgiving pot luck parties. First, Ina prepares a fool-proof, no-stress Turkey Roulade, with easy sides like Roasted Vegetables, Cranberry Conserve, and Homemade Gravy. For dessert, Ina whips up Gingerbread Cupcakes with Orange Frosting plus a festive table setting created by Ina's new stylist Robert Ruffino.

Alex’s Day Off
Premieres Sunday, November 14th at 9:30am
“An Early Thanksgiving”
Alex celebrates an early Thanksgiving with some of her close friends featuring family traditions and some new additions. Alex grew up with family traditions like her Sugar-Cranberry Pie with a flaky homemade crust and tangy cranberry filling. The centerpiece, a golden Turkey, is paired with a Sourdough and Spicy Sausage Stuffing. Plus, a Stovetop Green Bean Casserole topped with fried shallots.

Dessert First with Anne Thornton
Premieres Sunday, November 14th at 12pm
“Thanksgiving Desserts”
Anne transforms traditional Thanksgiving desserts with a unique and indulgent touch. She starts with scrumptious Pumpkin Maple Pecan Cheesecake baked with crumbled graham crackers, nutmeg and maple syrup. Filled with thinly-sliced Golden Delicious apples, Anne’s impressive Cheddar Cheese Apple Pie serves as a mouth-watering Turkey Day option.

Ten Dollar Dinners
Premieres Sunday, November 14th at 12:30pm
Melissa d'Arabian gets creative with classic Thanksgiving dishes to prepare an entirely new dinner menu to use up all those leftovers. Crunchy and cheesy Turkey Taquitos make the perfect salty foil for sweet and tangy Cranberry Salsa. For dessert, baked Sweet Potato Empanadas get a dusting of cinnamon-sugar and a dollop of creamy yogurt.



Iron Chef America
Premieres Sunday, December 5th at 10pm
“Garces vs. Lata”
The Chairman celebrates the holiday season with a festive battle. Charleston, S.C. chef Mike Lata of FIG (Food is Good) enters Kitchen Stadium to take on Iron Chef Jose Garces. Will Chef Lata's food be impressive enough to topple the towering Iron Chef Garces?

The Best Thing I Ever Made for the Holidays
Premieres Monday, December 6th at 9pm
From succulent juicy prime rib to sweet delicious butter tarts and a sizzling crispy rack of pork, Food Network stars Cat Cora, Aarón Sánchez, Ted Allen and more welcome viewers into their homes while they create mouth-watering dishes for the holidays.

Cupcake Wars
Premieres Tuesday, December 7th at 9pm – SEASON PREMIERE!
In the season two premiere, four talented cupcake bakers from across the country vie for the chance to take home $10,000 and have their decadent displays featured at a star-studded holiday tree lighting ceremony in the heart of Hollywood.

Food Network Challenge
Premieres Sunday, December 19th at 8pm
“Sugar Destinations”
Four top pastry chefs board a seven-day cruise to four ports of call. The competitors must design a colorful sugar and candy showpiece inspired by shore excursions found at each destination. Then the chefs visit Food Network Challenge studios and attempt to create their sugar showpiece in hope of winning $10,000.


5 Ingredient Fix
Premieres Saturday, December 4th at 10:30am
“Posh Potluck”
For the ultimate pot-luck menu, Claire serves up scrumptious dishes such as a warm and thick Butternut Squash Soup. She also prepares a sweet and tender Roasted Chicken with Pomegranate Molasses that pairs perfectly with Rice Pilaf. For a decadent dessert, Claire makes her Chocolate Truffles sure to satisfy even the pickiest of guests.

Down Home with the Neelys
Premieres Saturday, December 4th at 11am
“Holiday Time”
It's 'Holiday Time' in Tennessee, and the Neelys share the food wealth with some near and dear senior citizens. Their flavorful Grilled Holiday Honey Ham pairs perfectly with two scrumptious sides of Roasted Asparagus with Mustard Vinaigrette and Crumbled Feta and garlicky Holiday Wreath Rolls. Finally, everyone gets a pair of melt-in-your-mouth Gingerbread Cookies.

Secrets of a Restaurant Chef
Premieres Saturday, December 4th at 12:30pm
“The Secrets to Standing Rib Roast”
Anne pulls out all the stops with an impressive menu perfect for the holidays. Standing Rib Roast makes a mouthwatering centerpiece, and cheesy Smashed Potato Gratin adds a creamy and indulgent touch. Molten Chocolate Cake with Crushed Candy Cane serves as a festive twist on a classic crowd-pleaser.

Giada’s Family Christmas
Premieres Saturday, December 4th at 1pm
Giada and her family celebrate the holidays at Aunt Raffy's house in Aspen where fun-filled days in the snowy mountains end with family meals and amazing food. In the one-hour special, they prepare a delicious Straccoto (Italian Pot Roast), and a honey Italian Struffoli for a sweet dessert. To start the morning off right, the family makes a special holiday French Toast that will keep everyone full of good cheer throughout the day.

Semi-Homemade with Sandra Lee
Premieres Sunday, December 5th at 11:30am
“White Christmas”
Sandra and her sister prepare a holiday feast to make the winter days sparkle. Sandra begins the festive menu with a Macadamia Nut Crusted Goat Cheese and cooks up Pork Crown Roast with Royal Glaze and an amazing Roasted Parsnip Medley. They whip up 'Snowy' Angel Food Cakes for dessert and White Chocolate Egg Nog for cocktail time.

Dessert First with Anne Thornton
Premieres Sunday, December 5th at 12pm
“Anne’s Christmas”
Tis’ the season to eat dessert first! Anne whips up the perfect Christmas dessert menu starting with Chocolate Peppermint Ice Cream Cake, a cool and delectable treat filled with crushed peppermint candies and topped with a luscious chocolatey glaze. Then, Anne prepares three easy and edible holiday gifts: Russian Tea Cakes featuring salted pecans and a dusting of powdered sugar, Fabulous Fudge packed with chocolate chips, and festive Christmas Cookies with a super simple icing!

Mexican Made Easy
Premieres Saturday, December 11th at 9:30am
“My Favorite Holiday Dishes”
Marcela shares some of her holiday favorites like a flavor-packed Avocado and Cilantro Mousse. Spicy and tangy Roasted Pork Loin with Pineapple Glaze pairs perfectly with Marcela’s rice with ancho chiles and pine nuts. To round out this tasty menu, she prepares an Easy Mexican Chocolate Soufflé.

Barefoot in London
Premieres Saturday, December 11th at 1pm
Ina Garten explores the London food scene in a dazzling all-new one hour holiday special. Inspired by her delicious discoveries, Ina conjures up a savory Sausage and Mash, mouth-watering Iberico Ham and Figs, and a refreshing Middle Eastern Salad. To top off the meal, she makes sweet Chocolate Bark.

Wednesday, November 3, 2010

Foodie News - Food Network November 2010 Highlights

**All Times ET/PT**

Food Network Crowns ‘The Next Iron Chef’ – Winner’s First Battle Ensues in Kitchen Stadium
Primetime: Tom Pizzica Exposes ‘Outrageous Food’ and Guy Fieri Finds the Ultimate ‘Tailgate Warrior’ Gears Up for Thanksgiving with Alton Brown and Paula Deen Online Exclusives

NEW YORK – October 21, 2010 – This fall, Food Network launches an Outrageous new primetime series, crowns ‘The Next Iron Chef’, and prepares for Thanksgiving with festive holiday recipes and online exclusives. Beginning Friday, November 5th at 10pm, “Big Chef” Tom Pizzica, season six finalist from The Next Food Network Star, takes on a new challenge in his primetime series Outrageous Food – uncover out-of-this-world dishes from across the country. Guy Fieri’s hunt for the ultimate tailgate champ concludes in the finale of Tailgate Warriors with Guy Fieri on Wednesday, November 10th at 10pm. As the heated season winds down, Food Network’s search for The Next Iron Chef comes to a thrilling and rewarding end on Sunday, November 21st at 9pm as the season three winner takes on the ultimate culinary title of “Iron Chef.” With no time to waste, the winner endures his or her very first battle in Kitchen Stadium on Sunday, November 28th at 10pm. Plus, features exclusive Thanksgiving videos, entertaining tips and scrumptious holiday recipes from favorites like Paula Deen, Alton Brown, the Neelys, Tyler Florence and more. Join the conversation on Facebook and Twitter.


The Next Iron Chef
The fiercest season-to-date concludes with the final three episodes. The winner claims the ultimate culinary title: Iron Chef. Additionally, gives fans an exclusive look at Kitchen Stadium and the chance to win a one-of-a-kind prize with ‘Behind-the-Scenes Sweepstakes.’ The winner receives a trip to New York City for a tour of Kitchen Stadium and seats at an upcoming Iron Chef America battle.

Premiering Sunday, November 7th at 9pm
Host Alton Brown and the Chairman welcome the remaining five chefs to Las Vegas on the CityCenter promenade and present them with a test of inspiration. World-champion pastry chef Jean-Phlippe Maury meets the contestants in a pastry kitchen with his dessert showpiece collection and reveals chocolate as their secret ingredient. The contenders must then create a wedding-worthy chocolate dessert. For the Chairman’s Challenge, the chefs prepare a buffet inspired by the modern Las Vegas surroundings in just three hours, with the threat of a double elimination adding to the pressure.

Premiering Sunday, November 14th at 9pm
Stress levels skyrocket as the remaining chefs face the test of seduction. In the Secret Ingredient Challenge, the competitors find themselves at the bar inside Jean-Georges Steakhouse at the Aria Hotel where they have 30 minutes to create a cocktail and snack using liquor that seduces the judges’ taste buds, including guest judge Charlotte Voisey, a renowned mixologist. Next, the chefs meet host Alton Brown in a posh Sky Villa on Aria Hotel’s 59th floor for the Chairman’s Challenge. They have only 90 minutes to create an elaborate three-dish meal using luxurious ingredients gathered from restaurants in the hotel. Two chefs leave in an intense double elimination, and the last two standing prepare for the final battle in Kitchen Stadium.

Premiering Sunday, November 21st at 9pm – SEASON FINALE!
After a season packed with grueling challenges, only two chefs remain to battle it out for the ultimate culinary title of Iron Chef. The challengers head to New York for a Thanksgiving-themed showdown in legendary Kitchen Stadium where they face a true Iron Chef challenge: prepare five creative and delicious dishes in 60 minutes using the always-feared Secret Ingredient. In addition to the season’s three judges, the finalists also try to impress special guest judges – Iron Chefs Bobby Flay and Masaharu Morimoto. In the end, only one chef will reign supreme to earn the title of The Next Iron Chef.

Outrageous Food
Premieres: Friday, November 5th at 10pm
In Outrageous Food, “Big Chef” Tom Pizzica, season six finalist from The Next Food Network Star, is on a quest to unearth the most jaw-dropping, eye-popping, occasionally heart-stopping foods in the country – dishes that give “outrageous” a whole new meaning. From the oversized and absurdly spicy to the ridiculously pricey and the blatantly bizarre, Tom learns the secrets of these out-of-this-world eats from the chefs at all the locales. Years of experience working in kitchens coupled with his every-guy likeability, sharp wit, and appetite for bold food, Tom Pizzica takes Outrageous Food to new heights.

Premiering Friday, November 5th at 10pm
“The 72-Inch Burrito”
For a colossal-sized meal, Tom Pizzica visits Gus’ Mexican Cantina in Franklin, Wis., to help serve up the six-foot burrito smothered in cheese and topped with all the Mexican fixings imaginable. Next stop: Chicago’s Dog House in Chicago, a hot dog joint that redefines this classic with an alligator corn dog for the truly adventurous type. For his last stop, Tom goes to New York’s Wall Street Burger Shoppe, where tasty and expensive Kobe beef burgers come topped with black truffles, foie gras, and real gold.

Premiering Friday, November 12th at 10pm
“The Chocolate Pizza”
First up on this outrageous tour, Tom Pizzica heads to Minneapolis to hit up Burger Jones, a local favorite that challenges customers to eat a massive burger piled high with everything from grilled cheese sandwiches to chicken fried bacon. Then, he’s off to Chipshop in Brooklyn, N.Y., a fish and chips, deep-frying Mecca to fry up things like pizza and even bagels with lox. Lastly, he checks out Pizza Doctors in La Crosse, Wis., where they top pies with everything from spaghetti to breakfast cereal and even serve up sweet chocolate pizza dough covered with candy

Premiering Friday, November 19th at 10pm
“The Knishwich”
Tom Pizzica builds the “Ultimate New Yorker” at Lansky’s Deli in New York, a seven pound deli sandwich with corned beef and pastrami packed between a potato knish instead of bread. At Feast in Houston, Texas, he tries heart, brain black pudding and pig face at this “nose to tail” joint. For dessert, Tom heads to Dania Beach, Fla., where a crowd of school kids help make and taste the jumbo-sized sundaes served at Jaxson’s Ice Cream Parlor.

Premiering Friday, November 26th at 10pm
“Rattlesnake Pierogies”
Tom Pizzica visits Bartolini’s, an Italian restaurant in Midlothian, Ill., that challenges customers to eat a ten-pound meatball sandwich in one sitting. Then, at Church Brew Works in Pittsburgh, Pa., Tom learns an untraditional recipe for stuffing pierogies with rattlesnake and he tries some of the dishes they make with beer brewed on site. On his last stop, Tom finds Randy’s Premier Pizza in St. Paul, Mich., which challenges patrons to eat a four-foot pizza for a cash prize.


Tailgate Warriors with Guy Fieri
Guy Fieri (Diners, Drive-ins and Dives, Guy’s Big Bite) continues his search for the top “tailgate warriors” as the remaining tailgating teams compete at NFL stadiums across the country. Each week, two teams must create two appetizers, one entrée, two sides and one dessert in an hour. They will be judged by a three-person panel and scored based on taste, creativity, difficulty, and presentation. The two highest-scoring teams move on to the championship round.

Premieres: Wednesday, November 3rd at 10pm
In this round, Guy Fieri brings his culinary battle royale to The Bayou, as tailgaters representing the Minnesota Vikings take on the team from the New Orleans Saints at the Louisiana Superdome. Judges include: Maile Carpenter, Editor-in-Chief of Food Network Magazine; Eddie George, former NFL Pro-Bowler; and Ray Lampe, “Dr. BBQ.”

Aside from new series and seasons, Food Network premieres all-new episodes of its popular primetime and daytime shows.

Primetime: Chopped, Diners, Drive-ins and Dives, Food Feuds, Food Network Challenge, Good Eats, Private Chefs of Beverly Hills, The Best Thing I Ever Ate, Throwdown with Bobby Flay, Unwrapped

Daytime: 5 Ingredient Fix, 30 Minute Meals, Alex’s Day Off, Barefoot Contessa, Big Daddy’s House, Cooking for Real, Dessert First with Anne Thornton, Down Home with the Neelys, Giada at Home, Guy’s Big Bite, Mexican Made Easy, Nigella Kitchen, Paula’s Best Dishes, Sandra’s Money Saving Meals, Secrets of a Restaurant Chef, Semi-Homemade with Sandra Lee, Ten Dollar Dinners

Iron Chef America
The heat rises in Kitchen Stadium as the American Iron Chefs face off against fierce new competitors.

Premieres Sunday, November 7th at 10pm
“Garces vs. Lee”
Kentucky’s Chef Edward Lee of 610 Magnolia challenges Iron Chef Jose Garces to an intense culinary battle in Kitchen Stadium. Will Chef Lee’s contemporary take on American cuisine earn him a win over Iron Chef Garces, or will he leave with a bitter taste of defeat in his mouth?

Premieres Sunday, November 21st at 10pm
“Flay vs. Greenspan”
Los Angeles chef (and season two competitor on The Next Iron Chef) Eric Greenspan of The Foundry on Melrose goes up against Iron Chef Bobby Flay. Will Chef Greenspan wow the judges with his culinary creations or feel the fiery flames of defeat at Iron Chef Flay's hands?

Premieres Sunday, November 28th at 10pm
“The Next Iron Chef Season 3 Winner vs. RJ Cooper”
Washington D.C. chef RJ Cooper of Rogue 24 enters Kitchen Stadium to be the first challenger ever to face the newest Iron Chef. Will Chef Cooper take advantage of first-time jitters, or will he help the new Iron Chef kick off a reign of domination?

Monday, November 1, 2010

Turkey Pastrami Casserole

Simple Cookery Ruben casserole

The inspiration for this casserole came from a Reuben dip I tried at a party.  It was so good, everyone was wanting to know who made the Reuben casserole!  Have you ever tried turkey pastrami?  It’s actually very flavorful, but a little goes a long way.  I was trying to think of something to do with the leftovers when I remembered the Reuben dip and decided to use the pastrami in place of corned beef. 

Turkey Pastrami Casserole

1 cup sliced & chopped turkey pastrami

1 medium onion, chopped

1 can (16 oz) sauerkraut, drained

1/2 cup ketchup

1/4 cup Kraft miracle whip

2 tablespoons sweet pickle relish

4 slices provolone cheese

1/4 teaspoon coarse ground pepper

Pre-heat oven to 350 degrees.  Combine pastrami, onion, kraut, ketchup, miracle whip, and relish.  Mix well and pour into large casserole dish.  Top with cheese slices and sprinkle with pepper.  Bake 30-35 minutes or until cheese begins to brown.

Monday, October 25, 2010

Flat-Iron Steak Tips & Veggies

 Simple Cookery Steak Tips

I really enjoy eating out for a change of pace and it has become a welcome luxury.  Since it’s not something I do a lot given today’s economy, I’ve become pretty choosey.  Normally, I like to order something I would not fix at home.  Recently though, I ordered steak tips at a local restaurant.  I have to admit the entire dish was delicious, but it had one major flaw.  It was too salty.  I have to wonder when we began to rely on salt to flavor everything.  As you know from my recipes, I don’t use it a lot.  Once you make this choice, the salt content in food becomes very noticeable.  Of course, I decided to revamp the restaurant dish into my on version.  You’ll notice that I do not have salt listed as an ingredient.  This is because there’s plenty of sodium in the other ingredients.  When all was said and done, it could have used  a dash, but I definitely felt healthier.  At the end of the day, I’d rather add some salt at the table than to serve a salty dish!

Flat-Iron Steak Tips & Veggies

1 – 2 lb flat iron steak (or sirloin) cut into 1-inch pieces

2 cloves garlic, minced

2 tablespoons teriyaki sauce

1 tablespoon Worchestershire sauce

2 tablespoons olive oil

1 tablespoon Mrs.. Dash original flavor

2 tablespoons apple cider vinegar

1 large onion, sliced

2 cups fresh Monterey mushrooms, sliced

1 tablespoon butter

1 tablespoon olive oil

1 pkg (16 oz) frozen broccoli, carrot, cauliflower mix (cooked to package directions)

Combine steak, garlic, teriyaki sauce, Worchestershire sauce, olive oil, Mrs.. Dash, and vinegar in a zip lock bag.  Marinate for 1 hour. 

In a large sauce pan, heat butter and remaining olive oil over medium high heat.  Add mushrooms & cook until slightly browned.  Remove mushrooms from pan and set aside.  Add onions to pan and cook until tender.  Remove from pan.  Add a bit more oil to the pan, if necessary.  Remove steak from marinade & add to pan.  Cook over medium high heat until medium rare (or to own taste).  Add onions, mushrooms, and vegetables to pan along with 1/2 cup water.  Continue to cook, scraping bottom of pan to make your ‘gravy’.  Add salt & pepper to taste.  Serve over rice, if desired.

Check out more great recipes at The Grocery Cart Challenge Recipe Swap.

Friday, October 22, 2010

Brats & Cabbage


This is a remake of a Bangers & Mash recipe I saw recently.  I wanted to re-make this recipe without using mashed potatoes.  I love turnips and thought they would add some distinct flavor.  As an added benefit, I took made the leftovers into a hearty soup the next night!

Simple Cookery Brats & Cabbage

1 pkg brats – 5 links

1 large red onion, sliced in rings

1 head cabbage, chopped

6-8 turnips, peeled and diced

2 cups chicken broth or stock plus water

1 tablespoon olive oil

2 tablespoons spicy brown mustard

1/4 cup water

In large pot, combine cabbage, turnips, chicken broth and enough water to cover all.  Bring to a boil.  Reduce to simmer and cover.  Continue to simmer for 45 minutes or until cabbage reaches desired texture and turnips are fork tender.  If you like your veggies a little firmer, reduce cooking time.  Meanwhile, cook brats according to package directions and remove from skillet.  Cover with foil to keep warm.  In same skillet, add olive oil.  Add onions, and cook over medium low heat until slightly browned.  Add water and mustard, scraping the bottom of the pan to make your ‘gravy’.  Remove cabbage mixture with slotted spoon to reserve cooking liquid.  Layer in a casserole or serving dish.  Top with onion mixture and brats. 

Bonus recipe for leftovers:

By reserving the cooking liquid, you have a delicious start to a hearty soup.  Dice any leftover brats and store overnight in cooking liquid.

Brat & Cabbage Soup

4 cups leftover cabbage, turnip, onion, brat mixture

1 small onion, chopped

1 tomato chopped

1 teaspoon olive oil

to taste – red pepper flakes, salt, pepper

1-2 cups chicken broth

Heat olive oil in skillet over medium heat.  Add onion and tomato.  Cook until tender.  Combine all ingredients in medium sauce pan – adding the desired amount of chicken broth depending on how thick you like your soup.  Bring to a boil.  Reduce to a simmer and continue to cook another 15 minutes. 

Pillsbury® Grands!® Giveway Winner....

Thanks everyone for the great comments and ideas for using Pillsbury® Grands!® Biscuits.

And, the winner is....

barbara.montyj said...
I like to use the biscuits with my chicken and gravy.
barbara dot montyj at gmail dot com

October 19, 2010 6:59 PM

Congrats!!! barbara.montyj please e-mail me at

Thanks to MyBlogSpark and Pillsbury for the Pillsbury Grands! Mini Biscuits prize pack that includes a coupon for a free package of biscuits, a $15 gift card, a biscuit basket, a butter dish and spreader.

Sunday, October 17, 2010

Cinnamon Butter & Giveaway


One of my favorite memories as a child is watching Mom make buttermilk biscuits.  Almost every Sunday morning, Mom would scoop up the flour and start from scratch.  They were perfect.  Of all the things that I learned from Mom, I never have mastered the art of a perfect biscuit.  Oh, Mom used canned biscuits too and we considered them a treat.  She’d flatten them out, fill them with home-made apple pie filling and make the best fried apple pies.  Add a some ice cream, and you’re in heaven.

When Pillsbury first began making frozen biscuits to bake at home, I jumped on the bandwagon.  At last, I could get the taste of home-made biscuits without the fuss.  And the best part?  I could cook as many as I wanted.  If I only needed two biscuits, then that’s all I needed to pull out of the freezer.  Anyone knows, there’s no such thing as making a ‘small’ batch of homemade biscuits!

As you can imagine, I was very excited to hear about the new Pillsbury® Grands!® Mini Biscuits.  These little biscuits are just the right size for little appetites or big appetizers! Love coupons? Click here so you can save $1.00 on the purchase of any Frozen Pillsbury Grands! Biscuits.
Through MyBlogSpark, Pillsbury sent me information and a Pillsbury Grands! Mini Biscuits prize pack that included a coupon for a free package of biscuits, a $15 gift card, a biscuit basket, a butter dish and spreader. The best part? Pillsbury, through MyBlogSpark, is providing me with an additional prize pack for one of you!

What’s your favorite use for Pillsbury® Grands!®?  Do you use them in a recipe?  I love cooking home-made pot pies topped with a biscuit instead of pie crust.  Topping a biscuit with a little cinnamon, sugar, and butter before baking makes a wonderful dessert. Or, try this yummy recipe for cinnamon butter. The maple syrup adds just a taste of Fall! 

1 cup butter
1/4 cup powdered sugar
1 tablespoon maple syrup
1 teaspoon ground cinnamon
Allow butter to soften at room temperature. Beat butter, sugar, syrup and cinnamon together until well blended. Store in air-tight container and refrigerate for at least an hour before using.

MyBlogSpark and Pillsbury want you to enjoy the new Pillsbury® Grands!® Mini Biscuits too.  To enter, just leave a comment on this blog & tell me your favorite use for Pillsbury biscuits.  If you’re a follower of this blog, you are automatically entered, but you’ll get an extra entry if you leave a comment.  Hurry though, this giveaway ends October 20, 2010 at midnight. 


Monday, October 11, 2010

Is it really cheaper?

I'm all about saving money and taking short cuts. I also know it can be easy to make healthier versions of convenience items you find in the grocery store. However, I have to wonder about the following recipe. I haven't tried it, but wanted to get your thoughts on it. Considering the cost of ingredients and time involved, I think I'll stick with the easy route of buying it. I also know that I'd probably end up scorching the milk! But, if you decide to try this one, let me know how it turns out.
Sweetened Condensed Milk
3/4 cup sugar
1 and 1/4 cup powdered milk
1/2 cup water
Mix ingredients well and bring to a boil in a heavy sauce pan. Cook 15 to 20 minutes, stirring often, or until it reaches the desired thickness.

Monday, October 4, 2010

Movies, Books & Food

I love old movies just about as much as I love food. Sometimes I just want to curl up with an good book. Have you ever noticed how food is somehow involved in almost all parts of a novel? A book about San Francisco wedding caterers would no doubt involve a lot of cooking. Think about the latest suspense novel you read over the summer. How many recipes could you cook up from just that one book?

How many of those books have a happy ending involving a wedding? Destination weddings are very popular these days, and I'm sure it can take a lot of time to hire local wedding caterers. A little extra time and research can pay off in the long run resulting in the perfect wedding dinner.

I won't mention the name of the movie, but if you're a fan of fast cars that transport unusual items, you can probably guess it. The female lead in this movie spends a great deal of time describing delicious meals in nearby restaurants while speeding through Europe. Just like in a book, movies sometimes leave me wondering about the characters afterward. I can see this couple hiring a wedding caterer soon. Don't we all love happy endings?

Sunday, September 26, 2010

Foodie News - Tune-In Alert for October


Food Network Seeks ‘The Next Iron Chef’ and Michael Symon Resolves ‘Food Feuds’
Anne Thornton Whips Up ‘Dessert First’ and Nigella Lawson Unwinds in ‘Nigella Kitchen’
Guy Fieri Pursues the Ultimate ‘Tailgate Warrior’ in Special Primetime Series; ‘Private Chefs’ Returns
Food Network Preps for a Spooky Sweet Halloween with Sandra Lee Online Exclusives

NEW YORK – September 16, 2010 – Food Network falls into October with a bang – four series premieres, six all-new seasons and 62 brand-new episodes! Competition hits the ground running as 10 of the country’s most reputable chefs vie for the ultimate culinary title of “Iron Chef” on season three of The Next Iron Chef premiering Sunday, October 3rd at 9pm. Michael Symon visits cities across the country in efforts to squash heated dish disputes on the new primetime series, Food Feuds, premiering Thursday, October 14th at 10pm. The culinary glamour continues as popular primetime series Private Chefs of Beverly Hills returns with a second season on Tuesday, October 12th at 9pm. On a mission to determine which tailgate team reigns supreme, Guy Fieri hosts a special four-week primetime series, Tailgate Warriors with Guy Fieri, premiering Wednesday, October 20th at 10pm. Food Network also launches two new daytime series: professional pastry chef Anne Thornton simplifies the world of sweets on Dessert First premiering Sunday, October 24th at 12pm, and Nigella Lawson shares recipes for modern living on Nigella Kitchen premiering Sunday, October 3rd at 9am. Plus, features exclusive Halloween videos, entertaining tips and recipes from Sandra Lee, Alton Brown, Duff Goldman and more. Join the conversation on Facebook and Twitter.


The Next Iron Chef: Season 3
Premieres: Sunday, October 3rd at 9pm
In the fiercest season-to-date, ten of the country’s most accomplished chefs bet on their skills and put their reputations on the line for the chance to join the industry’s most elite culinary society: the Iron Chefs. Hosted by Alton Brown (Good Eats) and filmed in Los Angeles, Las Vegas and New York City, season three challenges the chefs’ culinary skills and mental toughness as they enter a clash of culinary titans.

Premieres: Sunday, October 3rd at 9pm
In the season three premiere of The Next Iron Chef, 10 of the country’s best chefs arrive in Los Angeles to compete for the chance to join the most elite culinary society: the Iron Chefs. Host Alton Brown greets them with a test of ingenuity, the first of seven tests each focused on an important Iron Chef attribute. With bread as the Secret Ingredient Challenge, the chefs must create sandwiches that represent their personalities. Next, the threat of elimination looms in the Chairman’s Challenge as the chefs find themselves cooking on a beach each with the one ingredient they would want to have if stranded on a desert island. The competition heats up, and the judges send the first contender home.

Premieres: Sunday, October 10th at 9pm
The competition escalates among the remaining nine chefs when host Alton Brown presents a challenge to test their innovation. The contenders arrive at a coffee shop for the Secret Ingredient Challenge where they must create two innovative dishes using a duo of American breakfast favorites: coffee and doughnuts. In the Chairman’s Challenge, the chefs have one grueling hour to innovate classic diner fare like meatloaf and corned beef hash to Iron Chef-quality cuisine. The finalists frantically cook up their improved diner dishes, and another chef leaves at the end of the challenge.

Premieres: Sunday, October 17th at 9pm
An Iron Chef must be able to think on their feet, so the eight remaining chefs face a true test of resourcefulness. For the Secret Ingredient Challenge, the chefs make an imaginative snack from pickles. The competitors then bring their small bites on a fishing field trip where they all reel something in – including a shark! Back in the kitchen, for the Chairman’s Challenge, they make two dishes using the fish they caught. The finalists attempt to conquer the challenge and win over the judges, but one chef doesn’t make the cut.

Premieres: Sunday, October 24th at 9pm
The remaining seven chefs undertake a test of transformation. In the Secret Ingredient Challenge, the chefs transform traditional American condiments and sauces like ketchup, ranch dressing, and mayonnaise into unique recipes. Next, the competitors get sent to the San Diego County Fair where they must gather ingredients from the concession stands in a mad dash to transform their fair food into Iron Chef-worthy dishes for the Chairman’s Challenge. During the difficult battle, the chefs prepare their food on “The Outlaw Grill,” the world’s largest grill, but one of the chefs can’t take the heat and gets eliminated.

Premieres: Sunday, October 31st at 9pm
In this “all-American” episode, the six remaining competitors face the test of respect. For the Secret Ingredient Challenge, the kitchen doors open to reveal a Humvee packed with thousands of pounds of potatoes. Guest expert and judge Lt. Col. Barnes of the U.S. Army explains the challenge: showing respect for the potato (the peeling of which was formerly military punishment) by creating a potato dish in 45 minutes. In the Chairman’s Challenge, the chefs must show respect for the United States by cooking four dishes representing the four main regions on the map: North, South, East, and West. Before elimination, Alton Brown reveals that the five surviving chefs will travel to Las Vegas. One chef gets eliminated while the rest hop on the plane to Sin City.

Food Feuds
Premieres: Thursday, October 14th at 10pm
Across the country, heated rivalries divide passionate locals in cities big and small – over which dish defines the district. From meaty lobster rolls and golden fried clams to juicy meatballs and luscious cheesecake, these signature dishes polarize the community. Michael Symon (Iron Chef America) pounds the pavement searching for the country’s most intense and long-standing dish disputes to settle once and for all. Michael works in their kitchens, interviews locals, and summons undercover critics to learn as much as he can about the divisive dishes to finally put a lid on these Food Feuds.

Premieres: Thursday, October 14th at 10pm – SERIES PREMIERE!
“Italian Feud”
Michael Symon rolls up his sleeves to take on two Italian favorites: meatballs in Philadelphia and pizza in Boston. Villa di Roma and Ralph’s Italian Restaurant have both rolled out meatballs for generations and claim to make the best in Philadelphia. Michael settles this feud with the help of locals and the toughest critics of all, grandmothers. Then, he gets to the heart of the Boston-style pizza dispute between Regina Pizzeria and Santarpio’s. Michael enlists the help of an undercover restaurant critic, pizza connoisseurs and local college kids to decide which pizza takes the pie.

Premieres: Thursday, October 21st at 10pm
“Seafood Feud”
Michael Symon dives into seafood battles head first in Massachusetts and New York. In Essex, Mass., Woodman’s and J.T. Farnham’s fry up clams better than anyone else. Michael explores their kitchens, talks to foodies, and even goes clamming to figure out who has the best fried clams in Essex. Then, he visits New York City to settle the lobster roll dispute between Luke’s Lobster and Ed’s Lobster Bar. He goes to their kitchens, chats with locals, and gets an expert opinion from Chef Geoffrey Zakarian (24 Hour Restaurant Battle) to declare who makes the supreme lobster roll.

Premieres: Thursday, October 28th at 10pm
“Cake Feud”
Michael Symon settles two cake feuds: crab cakes and cupcakes. In Baltimore, he claws his way into the crab cake recipes of competitors J.W. Faidley and Gertrude’s. He explores the Inner Harbor to determine the people’s choice, and picks the brain of Ron Kasper, a columnist for Baltimore Sun. Then, Michael pounds the pavement to determine who bakes the best red velvet cupcake – Ladybird in Brooklyn, N.Y. or Cupcake Stop in Montclair, N.J. He pops in on a birthday party to get the opinions of 10-year-old cupcake fanatics, but when he tastes a wildcard entry, the decision gets harder.


Nigella Kitchen
Premieres: Sunday, October 3rd at 9am
With her winning mix of passion, enthusiasm and love of comfort foods, Nigella Lawson is in the kitchen cooking meals for modern living that you will want to make all the time. As well as creating easy and everyday recipes to beat the clock, Nigella shares tips on dishes made just to unwind at the end of the day. Nigella Kitchen will teach viewers how to cook at home with simple and accessible ingredients – making the everyday special and special days easy.
*This October, Nigella also releases a new cookbook, “Nigella Kitchen” (Hyperion, 2010), focused on feel-good food for the way we eat and live today – a welcome resource for both hectic weekday and leisurely weekend cooking.

Dessert First with Anne Thornton
Premieres: Sunday, October 24th at 12pm
In Dessert First with Anne Thornton, expert pastry chef Anne Thornton shares indulgent recipes for tantalizing and tasty sweet treats. From fresh pie crust and creamy ice cream cake to flaky pastries and make-ahead tarts, Anne demystifies and simplifies the sweet world of pastry and dessert. While sprucing up old-fashioned favorites like apple turnovers and pecan pie, Anne teaches viewers the keys to no-fear baking proving any home cook can create show-stopping desserts. Whether she’s planning a dinner party for friends or whipping up a quick weeknight meal, Anne always thinks about Dessert First.


Tailgate Warriors with Guy Fieri
Premieres: Wednesday, October 20th at 10pm
Guy Fieri (Diners, Drive-ins and Dives, Guy’s Big Bite) searches for the top “tailgate warriors” as eight tailgating teams compete at NFL stadiums across the country in a four-week series. Each week, two teams must create two appetizers, one entrée, two sides and one dessert in an hour. They will be judged by a three-person panel and scored based on taste, creativity, difficulty, and presentation. The two highest-scoring teams move on to the championship round and battle it out for the chance to win $50,000.

Premieres: Wednesday, October 20th at 10pm
The battle on the gridiron may be rough when the Green Bay Packers take on the Seattle Seahawks, but it’s nothing compared to the action going on outside the stadium. Guy Fieri throws down the gauntlet and searches for the best tailgate teams in the country. This round, teams from Green Bay and Qwest Field take on the top team from Seattle in a one-hour competition to see who has the most killer grub at the game.

Premieres: Wednesday, October 27th at 10pm
On the hunt for the country’s best tailgate team, Guy Fieri visits the San Francisco 49ers as they take on their neighbors, the Oakland Raiders. In this round, Guy visits his hometown, as the top tailgate team from San Francisco heads across the bay to take on the top team from Oakland in a one-hour competition to see who moves on to round three.

*Note: The final two episodes premiere on Wednesday, November 3rd at 10pm and Wednesday, November 10th at 10pm.


Mexican Made Easy
Premieres Saturday, October 9th at 9:30am
“From Mexico to the World”
Marcela creates a menu highlighting key culinary gifts from Mexico: corn, chocolate, avocadoes, and chiles. She shows viewers how easy it is to incorporate these ingredients into mouthwatering dishes like Easy Corn Tamales, Mexican Chocolate Margaritas, Avocado Flan and Stress-Free Salsa.

5 Ingredient Fix
Premieres Saturday, October 9th at 10:30am
“Ode to the Grastropub”
Claire serves up gastropub favorites with a gourmet twist. From Bangers and Mash and Cheddar Beer Soup to Soda Bread and Banoffee Mess, Claire turns pub grub into super simple and delectable five ingredient dishes.
*On October 6th, Claire will release her first cookbook: 5 INGREDIENT FIX: Easy, Elegant, and Irresistible Recipes by Claire Robinson (Grand Central Publishing, 2010). The quest for simple and fresh food is over as Claire helps put delicious and sophisticated meals on the table in no time.

Private Chefs of Beverly Hills
Premieres Tuesday, October 12th at 9pm
“A Side of Lamas”
Sasha and Stuart are in for a wild ride when asked to spice up the unveiling of Lorenzo Lamas’ new motorcycle. A California teen’s circus themed Sweet Seventeen party finds Brian and Brooke working without a net, and a Hollywood health nut challenges Jesse and Manouschka to prepare a healthy soul food dinner for her plus-sized family members.

Alex’s Day Off
Premieres Sunday, October 24th at 9:30am
“Sweet Treats”
Once in a while, Alex gets the urge to indulge her sweet tooth. To start, she whips up Chocolate Cupcakes with decadent frosting and chewy Lemon Macaroons. To round out the menu, Alex creates a classic Bananas Foster and stirs up a cool Coffee Granita.

Aside from new series and seasons, Food Network premieres all-new episodes of its popular primetime and daytime shows as well as featured competitions series, Iron Chef America and Food Network Challenge.

Primetime: The Best Thing I Ever Ate, Chopped, Diners, Drive-ins and Dives, Good Eats, Meat & Potatoes, Throwdown with Bobby Flay, Unwrapped

Daytime: 30 Minute Meals, Barefoot Contessa, Big Daddy’s House, Cooking for Real, Down Home with the Neelys, Grill It with Bobby Flay, Giada at Home, Guy’s Big Bite, Paula’s Best Dishes, Secrets of a Restaurant Chef, Semi-Homemade Cooking with Sandra Lee, Ten Dollar Dinners

Iron Chef America
The heat rises in Kitchen Stadium as the American Iron Chefs face off against fierce new competitors.

Premieres Thursday, October 14th at 9pm
“Symon vs. Fraser”
New York City chef John Fraser of Dovetail challenges Iron Chef Michael Symon to an intense culinary battle in Kitchen Stadium. Will Chef Fraser's meal impress the judges enough to beat Iron Chef Symon?

Premieres Sunday, October 17th at 10pm
“Symon vs. Vetri”
Philadelphia chef Marc Vetri of Vetri Italian restaurant enters Kitchen Stadium to take on Iron Chef Michael Symon. Will Vetri’s treatment of the secret ingredient earn him a win, or will he fall to Iron Chef Symon’s cuisine?

Food Network Challenge
Food Network gets the competitive juices flowing in Food Network Challenge with the biggest and most exciting food battles from around the world. Claire Robinson (5 Ingredient Fix) hosts as competitors vie for bragging rights and a $10,000 prize.

Premieres Sunday, October 3rd at 8pm
“Outrageous Pumpkins”
Four talented pumpkin carvers have three rounds to amaze the judges with their sculpting skills. Competitors must carve a classic Jack-o-lantern, an impressive 3-D pumpkin, and their own over-the-top pumpkin masterpiece.

Premieres Sunday, October 24th at 8pm
“Flying Sugar”
Four adventurous sugar artists must create a fantasy flying machine out of sugar. Since combining movement with sugar seems nearly impossible, will any of these machines survive their maiden voyage?

Premieres Sunday, October 31st at 8pm
“Urban Legends”
Four artistic cake designers must tell an urban legend story through cakes using extreme elements like lights, sparklers and moving parts.

ONLINE prepares for a scary sweet Halloween with Sandra Lee and shares the lowdown on the ultimate trick-or-treats, festive recipes and must-have entertaining tips from Food Network stars Alton Brown, Duff Goldman and more.
*Visit: (live as of 10/1)
Sandra Lee Exclusive Videos: A can’t-miss collection of Sandra’s best Halloween costumes, cocktails, cupcakes and tablescapes.
Duff’s Tricks and Treats Video Tips: Ace of Cakes star Duff Goldman shares gory food tricks and fun ways to create decorative jack o’ lantern and eyeball mini cakes.
Most Popular Halloween Recipes: Serve up some Halloween fun with ghoulishly good desserts from like Candy Corn Parfaits, Sweet and Spicy Pepitas Popcorn Balls, Pecan-Caramel Spiders and more.
Creepy Cocktails: Find recipes for the most popular and festive Halloween cocktails like Emeril Lagasse’s Spellbinders with Devil Eyeballs, Michael Chiarello’s Vampire Blood Drink , Sandra Lee’s Green Ghoulade and more.
Alton Brown’s Favorite Fall Recipe: Alton shares an in-depth look at his easy-to-make toasted pumpkin seeds – a perfect treat for any Halloween party.

Monday, September 20, 2010

Roasted Ground Sirloin Steaks


I love using ground sirloin in dishes because it’s leaner than ground beef.  It can be expensive, but I usually buy a couple of packages when it’s on sale.  I’ll brown it with onion and spices and then freeze it for later.  Sometimes I get lazy and just freeze the whole package.  Then I’m stuck with thawing it before cooking.  That can be a problem if you forget to do it before dinner!  So, I had this idea to put it in the Crockpot like a roast.  Once it had cooked/thawed enough to break apart, I broke it into six ‘steaks’.  It turned out to be delicious and easy.

Roasted Ground Sirloin Steaks

1 and 1/2 pounds ground sirloin

1 large onion

1 cup fresh mushrooms, sliced

2 tablespoons Worcestershire sauce

1/2 teaspoon garlic powder

1/2 teaspoon ground black pepper

1/8 teaspoon salt, or to taste

1 cup beef broth

1/4 cup flour & 1/4 cup water

Leave ground sirloin whole and place in Crockpot with all ingredients except flour and water.  Cook on high for 2 hours.  Break beef into smaller steaks.  Continue to cook another hour and reduce to low.  Mix flour and water and add to Crockpot to thicken broth.  After 15 minutes reduce to warm until ready to serve.

Saturday, September 18, 2010

Foodie News - Michael Symon

Chef Michael Symon Squashes Local Culinary Feuds in New Primetime Series Premiering Thursday, October 14th at 10pm ET/PT

NEW YORK – SEPTEMBER 13, 2010 – Across the country, heated rivalries over local signature dishes divide cities – and Food Network’s new primetime series Food Feuds will decide, once and for all, which dish defines the district. From Baltimore crab cakes and Philadelphia cheesesteaks to New York lobster rolls and New Orleans po’ boys, Iron Chef Michael Symon searches the country to quell the most intense, long-standing culinary rivalries. The series premieres Thursday, October 14th at 10pm ET/PT.

“Every town has a fierce competition between two local eateries, and Food Feuds will settle the debate with a passionate look at each city’s signature dish,” said Bob Tuschman, General Manager and Senior Vice President, Programming, Food Network. “Michael Symon’s humor, energy and expertise as an Iron Chef make him uniquely qualified to help analyze the food from every angle to determine who does it best.”

Each episode includes two Food Feuds, with battles royal featuring the following cities and establishments:
Philadelphia – Cheesesteak: Pat’s King of Steaks vs. Geno’s Steaks; New York – Cheesecake: Eileen’s Special Cheesecake vs. Junior’s Restaurant & Bakery (sneak peek – October 10th at 10pm ET/PT)
Boston – Pizza: Regina Pizzeria vs. Santarpio’s; Philadelphia - Meatballs: Villa di Roma Restaurant vs. Ralph’s Italian Restaurant (October 14th)
Essex, Mass. – Fried Clams: Woodman’s vs. JT Farnham’s; New York - Lobster Roll: Ed’s Lobster Bar vs. Luke’s Lobster (October 21st)
New York - Red Velvet Cupcakes: Cupcake Stop (Montclair, N.J.) vs. Ladybird Bakery; Baltimore – Crab Cakes: J.W. Faidley vs. Gertrude’s (October 28th)
New Jersey – Sliders: White Manna (Hackensack, N.J.) vs. White Mana (Jersey City, N.J.); Barberton, Ohio – Fried Chicken: Belgrade Gardens vs. Hopocan Gardens (November 4th)
Roast Pork: TBD; Murphysboro, Ill./St. Louis – Ribs: 17th Street Bar & Grill vs. Pappy’s Smokehouse (November 18th)
Elyria, Ohio – Burgers: Smitty’s Place vs. Midway Oh Boy; New Orleans – Po’ Boys: Parasol’s Restaurant & Bar vs. Parkway Bakery & Tavern (November 25th)
Cincinnati – Ice Cream: Aglamesis Brothers vs. Graeter’s; St. Louis – Butter Cake: Gooey Louie vs. Park Ave. Coffee (December 2nd)

In each episode of Food Feuds, Michael travels to a different city to oversee cutthroat competitions between two restaurants who prepare the same local specialty. With the help of neighborhood customers, local foodies, journalists, undercover critics and special guests, including Food Network expert pastry chef Anne Thornton and acclaimed chef Geoffrey Zakarian, one eatery’s dish will be named Food Feuds champion.

Renowned in the culinary world and adored in his hometown of Cleveland, Michael is the chef and owner at the critically acclaimed Lola and Lolita in Cleveland, chef and partner of Roast in Detroit, chef and owner of Bar Symon in Avon Lake, Ohio, BSpot in Chargin, Ohio and Bar Symon and B-Spot in Cleveland. The Culinary Institute of America graduate competed on The Next Iron Chef in 2007 and won, securing his place as an Iron Chef on Food Network’s Iron Chef America. He released his first cookbook “Michael Symon’s Live to Cook” (Clarkson Potter) in October 2009. In July 2010, Michael’s instructional cooking series, How to Cook Like an Iron Chef premiered on Cooking Channel and in October 2010, Michael joins season three of The Next Iron Chef, as a first-time judge.

Friday, September 10, 2010

Chicken Legs & Broccoli


I love to mix chicken and broccoli.  This quick dish is made in the Crockpot and doesn’t take very long. 

Chicken Legs & Broccoli

6-8 chicken legs

1 tablespoon Mrs.. Dash, original flavor

1/2 teaspoon black pepper

1/4 teaspoon salt

1/4 teaspoon garlic powder

1/4 cup water

1 can cream of mushroom soup

2 cups cooked broccoli

Place chicken, spices and water in Crockpot and cook on high for two hours.  Add soup, mixing well, and continue to cook for 1 hour.  Add cooked broccoli and reduce heat to low.  Continue to cook for additional 1/2 hour or keep on warm until ready to serve.

Monday, September 6, 2010

Crunchy Chicken Casserole



Didn’t make it to the grocery store today?  Check your pantry for these ingredients to make a quick casserole.  I used a frozen broccoli, cauliflower and carrot mix.  But, any frozen vegetable can be substituted.

Crunchy Chicken Casserole

1 cup cooked chicken breast (or 1 large can, drained)

1 small onion, chopped

2 cups frozen vegetables (broccoli, cauliflower & carrots)

1 can cream of chicken soup

1 cup evaporated milk

1/2 cup seasoned bread crumbs

2 tablespoons butter, melted

1/4 teaspoon each, garlic powder, pepper & sald

Combine chicken, onion, vegetables, soup, milk and seasonings.  Mix well and pour into casserole dish.  Mix melted butter and bread crumbs.  Spread over top of casserole.  Bake at 350 degrees for 30-40 minutes or until bubbly.

Roasted New Potatoes


Smoked bacon adds a nice flavor to this dish.  You can use any type of small potato.  I used fingerlings, but red ones are also nice.

Roasted New Potatoes

12 small potatoes

4 slices of thick, smoked bacon

1 medium onion

1 teaspoon olive oil

1/4 teaspoon coarse sea salt

1/4 teaspoon coarse ground pepper

Pre-heat oven to 400 degrees.  Rough chop the onion and slice the bacon in one inch pieces.  Wash and dry the potatoes.  Coat with olive oil, salt and pepper.  Place potatoes, bacon and onion on shallow bacon pan.  Bake for 30-40 minutes or until potatoes are tender and bacon is cooked through.

Sunday, September 5, 2010

FOODIE NEWS - Food Network September 2010 Highlights


Competition Flares in ‘The Great Food Truck Race’ and ‘Chopped Champions’

Rahm Fama Devours Prime Cuts in ‘Meat & Potatoes’; Alton Brown Tours ‘America’s Best’

Sandra Lee’s New Season of ‘Semi-Homemade Cooking’ and Her Biggest Book Ever

Food Network Kicks Off Tailgating Season with Online Exclusives from Guy Fieri

NEW YORK – August 24, 2010 – This September, Food Network competitions put skills to the test and two new travel shows uncover the country’s best eats. The Great Food Truck Race, races to the finish line as the final food truck claims the $50,000 grand prize on Sunday, September 19th at 9pm, and past winning chefs return to sharpen their knives for Chopped Champions premiering Tuesday, August 31st at 10pm. Alton Brown teams up with Food Network Magazine to take viewers on a tour of America’s Best in a four-part special premiering Monday, September 20th at 9pm. Carnivorous chef Rahm Fama devours mouth-watering meaty dishes in a new primetime series, Meat & Potatoes, premiering Friday, September 24th at 10pm. Sandra Lee returns with an all-new season of Semi-Homemade Cooking on Sunday, September 12th at 11:30am and also launches her biggest book ever on September 27th: Sandra Lee Semi-Homemade The Complete Cookbook: 1,001 Easy Everyday Recipes for “The Way We Cook Today” (Wiley, 2010).


The Great Food Truck Race

Food Network’s exciting new coast-to-coast culinary competition concludes with the final three episodes.

Premieres: Sunday, September 5th at 9pm

“Big Trouble in the Big Easy”

The final four trucks arrive in New Orleans and meet Tyler at the Louisiana Superdome. The competitors run into shockingly unpredictable weather. Putting even more pressure on the teams, Tyler calls them with the Truck Stop challenge: the teams must close down their trucks for the night and meet him near the Mississippi River at day break to prepare a classic catfish dish for a local legend, Chef Jacques Leonardi (Jaques-Imo and Crabby Jack’s). The winning team earns $500 and the opportunity to immediately open their truck for business, while the three losing teams endure filleting 700 pounds of catfish before returning to their trucks.

Premieres: Sunday, September 12th at 9pm

“Small Town Showdown”

The remaining three teams pull into Jonesborough, Tenn., population 5,000. Nervous about how this small town will react to them, the teams meet Tyler on Main Street and realize that this leg of the race will hinge on their sales acumen and food quality. The trucks battle over the crowd assembled for a music festival but keeping their attention proves difficult. In the Truck Stop challenge, Tyler tells the team’s to meet him at Old Man Johnson’s farm to cook an authentic five-course prairie meal over an open fire to be judged by two cowboy historians from the American Chuck Wagon Association. As a reward, the winning team moves their truck to a greater populated town where they have the chance to beat out the competition.

Premieres: Sunday, September 19th at 9pm – SEASON FINALE!

“New York State of Mind”

The final two teams meet Tyler in Manhattan for an epic battle on the hungry streets of the Big Apple. In the final sprint of the competition, the trucks race through the five boroughs and scramble to make $500 at each location before moving on. To turn up the heat, Tyler calls the teams in the middle of the race with a Truck Stop challenge that brings them back to Brooklyn where they have an hour to prepare the other team’s signature dish for judge Chef Nate Appleman (Pulino’s Bar and Pizzeria). Chef Appleman awards a hefty advantage to the wining team, and it’s a nail-biting finish as both teams chase the Manhattan finish line where the winner of The Great Food Truck Race is crowned and receives the well-deserved prize of $50,000.

Chopped Champions

Competing for $50,000, the largest Chopped prize to date, 16 previous winners return to battle in a fierce five-part Chopped Champions event. The champs go head-to-head in four semi-final rounds to determine who will face off in the grand finale.

Premieres Tuesday, August 31st at 10pm

The first round of competition heats up when the chefs open their appetizer round baskets to find Rocky Mountain oysters. Then, in the entrée round, one chef gets nervous about cooking fish and another makes a costly mistake. Creative juices flow when the remaining two include candy bars and potatoes in a dessert, but only one chef advances.

Premieres Tuesday, September 7th at 10pm

Feeling the pressure, the chefs frantically cook up catfish for the appetizer round. Next, a frightening entrée round basket featuring alligator meat has one of the chefs running scared. The mystery dessert ingredient thrills one chef and dumbfounds the other, making for an interesting elimination.

Premieres Tuesday, September 14th at 10pm

The four chefs struggle with sweetbreads in the appetizer round. Then, it seems like a cinch when the competitors find chicken in the entrée round baskets, until they spy the other secret spiny seafood ingredient. The judges have a hard time deciding who leaves when both chefs serve up unique pickle desserts.

Premieres Tuesday, September 21st at 10pm

With only one spot left in the final showdown, the chefs open the appetizer round baskets to find something fishy and something fizzy. Then in the entrée round, the game changes when the remaining three cook up a gamy meat. The two remaining finalists stir up sweet fusions with a Tex-Mex staple and a Thai condiment from their baskets, but only one moves on.

Premieres Tuesday, September 28th at 10pm

With two victories under their aprons, the top four fight for $50,000 and a chance to claim the ultimate Chopped title. The chefs open the appetizer round baskets to find an oversized sea creature and a scoop-shop treat. Then, a wild combination in the entrée round basket makes an intense battle even more difficult. When the two remaining chefs find champagne in their mystery baskets, one whips up a championship-caliber dessert and takes home the $50,000 prize.



Premieres: Friday, September 24th at 10pm

Meet Rahm Fama. Actually, Meat Rahm Fama! A chef and meat nerd originally from New Mexico, Rahm combs the country for the choicest cuts. He obsesses over meat with fellow chefs, local foodies, and passionate chowhounds across the United States, making several stops in each episode to sample their meaty fare. From mounds of meatballs in New York and chicken-fried steak in Texas to loaded gourmet hotdogs in Chicago and monster beef patties in Oregon, Rahm’s carnivorous curiosities uncover the most mouth-watering meats and the side dishes that so perfectly complete them. Rated “M” for Meat, vegetarians beware.

Premieres: Friday, September 24th at 10pm – SERIES PREMIERE!

“Between the Buns”

Host Rahm Fama explores some of the country’s best tasting meats between buns. The Smoked Meat Sandwich dripping with juices takes center stage at Mile End Deli in Brooklyn, N.Y. Next, in Chicago, Rahm finds five-star dining on a buttery bun at Franks ‘n’ Dawgs where he devours The Foss Hog, a pork link topped with smoky bacon, a fried egg, and a slathering of maple mayo. On his last stop, he enjoys a taste of The Oaks Gourmet Market’s moist, flavorful burger made entirely out of prime, dry-aged steak with a pineapple and jalapeño compote, oozy Taleggio cheese, and crispy bacon in Hollywood, Calif.


Semi-Homemade Cooking with Sandra Lee

Premieres Sunday, September 12th at 11:30am – Season 14

“Garden Fresh”

Sandra throws a garden party featuring fresh fruits and vegetable dishes and a beautiful tablescape to match. She whips up Caprese Salad Bites layered with fresh basil and mozzarella, easy Broccoli Pie, and flavorful Herb-Roasted Cornish Game Hens. For a sweet treat, she makes Blushing Strawberry Cupcakes and stirs up Pretty Pink Lemonade to wash it all down.

*In celebration of the new season, don’t miss Sandra’s Labor Day marathon on Monday, September 6th from 10am-4pm featuring some of the best episodes of her two shows: Semi-Homemade Cooking and Sandra’s Money Saving Meals.

*On September 27th, Sandra will release her biggest book ever: Sandra Lee Semi-Homemade The Complete Cookbook: 1,001 Easy Everyday Recipes for “The Way We Cook Today” (Wiley, 2010). For Sandra Lee fans, this is the ultimate Semi-Homemade collection; over 500 pages of delicious all-time favorites and new family-friendly recipes featuring food for every dining occasion that are quick to make and easy to put together.

The Best Thing I Ever Ate

Premieres Monday, September 27th at 9pm

“Local Favorites”

Food's biggest stars including Rachel Ray, Guy Fieri, and Wolfgang Puck reveal their favorite dishes right around the corner from home. From the ultimate French Onion soup and crispy pepper pizza to flaky salt-encrusted fish and decadent coconut cake, these chefs don’t have to travel far for delicious dishes.


America’s Best

Alton Brown tours America’s Best chosen by Food Network Magazine with four premiere primetime specials.

Premieres Monday, September 20th at 9pm

“Comfort Food”

From the best no-nonsense pizza and golden hand-cut fries to the best fresh spaghetti and buttery mashed potatoes, everyone appreciates the culinary reassurance of comfort food. Alton Brown hunts down 10 of America’s Best comfort food locations chosen by Food Network Magazine highlighting eateries in Ann Arbor, Mich.; Boise, Idaho; Decatur, Ga.; Las Vegas; Miami; Nashville, Tenn.; New York; Philadelphia; and San Francisco.

Premieres Tuesday, September 21st at 9pm

“Food Destinations”

The finest food destinations offer dynamite dining punctuated by a little sophistication, and Food Network Magazine found the very best. From romantic sunsets and secret speakeasies to cowboy cookouts and culinary boot camps, Alton visits 10 of the best dining destinations in Big Sur, Calif.; Cleveland, Ohio; Las Vegas; Los Angeles; Napa Valley, Calif.; New York; Orlando, Fla.; Portland, Ore.; Scottsdale, Ariz.; and Walland, Tenn.

Premieres Wednesday, September 22nd at 9pm

“American Classics”

Classic dishes like gumbo, cheesesteaks, and clam chowder define America’s regions and Food Network Magazine editors map out the country’s best. Alton Brown tastes the ultimate regional cuisine in Atlanta; Boston; Charleston, S.C.; Chicago; Lockhart, Texas; Los Angeles; New Orleans; New York; Raleigh, N.C.; and West Yarmouth, Mass.

Premieres Thursday, September 23rd at 9pm


Food Network Magazine editors combed the country for 10 of America’s Best sweets locations ranging from superlative soufflés and to-die-for donuts to innovative ice creams and fresh strawberry shakes. Alton Brown takes viewers on a tour through Columbus, Ohio; Glendora, Calif.; Key West, Fla.; Madison, Wis.; New Orleans; New York; Plant City, Fla.; Portland, Maine; San Francisco; and St. Louis.


Aside from new series and seasons, don’t miss all-new episodes of Food Network’s popular primetime and daytime shows as well as Food Network’s featured competitions series, Iron Chef America and Food Network Challenge.

Primetime: 24 Hour Restaurant Battle, Ace of Cakes, Extreme Cuisine with Jeff Corwin, Family Style, Unwrapped

Daytime: Aarti Party, Big Daddy’s House, Down Home with the Neelys, Grill It! with Bobby Flay, Giada at Home, Paula’s Best Dishes, Secrets of a Restaurant Chef

Iron Chef America
The heat rises in Kitchen Stadium as the American Iron Chefs face off against fierce new competitors.

Premieres Sunday, September 5that 10pm

“Cora vs. Kostow”

Chef Christopher Kostow of The Restaurant at Meadowood in Napa Valley, Calif., enters Kitchen Stadium to take on fellow Californian, Iron Chef Cat Cora. Will his treatment of the secret ingredient shine, or will he taste defeat?

Premieres Sunday, September 12th at 10pm

“Garces vs. Pomeroy”

Portland-based Chef Naomi Pomeroy enters Kitchen Stadium to challenge Iron Chef Jose Garces. Will she win over the judges with her use of the secret ingredient, or will Iron Chef Garces take the honor?

Premieres Sunday, September 19th at 10pm

“Cora vs. Semus”

New York’s Chef Seamus Mullen enters Kitchen Stadium for the first time since competing on season two of The Next Iron Chef to battle Iron Chef Cat Cora. Will Chef Mullen take what he learned in the competition and bring his A-game, or will he fall flat to Iron Chef Cora?

Premieres Sunday, September 26that 10pm

“Garces vs. Fukushima”

Chef Katsuya Fukushima enters Kitchen Stadium to challenge Iron Chef Jose Garces. A chef under Jose Andres, Chef Fukushima turns out unconventional cuisine in Washington, D.C., but can his creativity win over the judges?

Food Network Challenge

Food Network gets the competitive juices flowing in Food Network Challenge with the biggest and most exciting food battles from around the world. Claire Robinson (5 Ingredient Fix) hosts as competitors vie for bragging rights and a $10,000 prize.

Premieres Sunday, September 26th at 8pm

“Disney Beauty and the Beast Cakes”

Four talented cake designers stretch their skills to recreate the characters and scenes from Disney’s classic film, The Beauty and the Beast. The competitor who impresses the judges with the most magical cake wins $10,000 – a true fairy tale ending.



Gear up for football season with recipes and tailgating tips from Guy Fieri and the rest of Food Network’s starting line-up. Chow down on can’t-miss classics from chicken wings and chili to cupcakes and brownies.

· Tailgating 101 with Guy Fieri: Master of all things dude-related, Guy has perfected the art of tailgating from equipment, to set-up, to rockin’ food.

· Duff Goldman’s Ultimate Tailgate Party: He’s Ace at more than just cakes, with a simple and delicious tailgating menu that includes hoagie dip, sausages, relishes and a sweet dessert.

· Guy’s Game-Day Recipes: Not only does Guy show you how to set up, he shares his best tailgating recipes, like Bacon Wrapped Shrimp, Sloppy Joes with Crispy Onions, Tequila Bars and many more.

· Top Tailgating Chili: Delicious hearty and hot, we feature the best chili recipes from top Food Network talent.

FOODIE NEWS - The Next Iron Chef


Alton Brown Hosts Season Three of ‘The Next Iron Chef’

Premieres Sunday, October 3rd at 9pm ET/PT

NEW YORK – August 25, 2010 – This October, The Next Iron Chef returns with its fieriest season-to-date. Ten of the country’s most accomplished chefs bet on their skills and put their reputations on the line for the chance to join the industry’s most elite culinary society: the Iron Chefs. Hosted by Alton Brown and filmed in Los Angeles, Las Vegas and New York City, season three premieres Sunday, October 3rd at 9pm ET/PT and challenges the chefs’ culinary skills and mental toughness as they enter a clash of culinary titans.

“The third season of The Next Iron Chef certainly has no shortage of tough competitors,” said Bob Tuschman, General Manager and Senior Vice President, Programming & Production. “These chefs are some of the fiercest and most decorated yet, which promises the most exciting culinary rivalries to date.”

The ten contestants include: Marco Canora (Chef & Owner of Hearth, Terrior, and Terroir TriBeca, in New York), Bryan Caswell (Chef & Owner, Reef, Stella Sola, and Little Bigs, in Houston, Texas), Maneet Chauhan (Chef at Vermillion, in Chicago and New York), Mary Dumont (Executive Chef at Harvest, in Cambridge, Mass.), Duskie Estes (Chef & Owner of Zazu Restaurant + Farm, Bovolo, and Black Pig Meat Co., in Sonoma County, Calif.), Marc Forgione (Chef & Owner of Marc Forgione, in New York), Andrew Kirschner (Executive Chef of Wilshire, in Santa Monica, Calif.), Mario Pagán (Chef & Owner of Chayote and Lemongrass, in Puerto Rico), Celina Tio (Chef & Owner of Julian, in Kansas City, Mo.), and Ming Tsai (Chef & Owner of Blue Ginger, in Wellesley, Mass.). Click here for chef bios.

This season, the contestants battle their way from Los Angeles to Las Vegas to New York, for the right to compete in the finale in legendary Kitchen Stadium. Along the way, they will be challenged to showcase important Iron Chef attributes through their food: ingenuity, innovation, resourcefulness, transformation, respect, inspiration, seduction, and honor. Host Alton Brown puts the culinary warriors through eight grueling tests that pay homage to American cuisine. Challenges include: cooking on a desert island, catching their secret ingredients in the wild, dreaming up a 5-star luxury menu and turning ordinary fair food into an Iron Chef worthy meal. Esteemed judges Donatella Arpaia (restaurateur and cookbook author), Simon Majumdar (food writer and broadcaster), and Iron Chef Michael Symon (chef and restaurateur) critique the challenges and narrow down the competition. The final two battle for supremacy in Kitchen Stadium in the season finale on Sunday, November 21st, at 9pm ET/PT. The winner joins the ranks of Symon, Bobby Flay, Masaharu Morimoto, Mario Batali, Cat Cora and Jose Garces and launches into instant fame as a member of the Chairman’s team on Iron Chef America.

The winner begins their reign as Iron Chef with a heated Iron Chef America battle on Sunday, November 28th at 9pm ET/PT. The Next Iron Chef is produced by Triage Entertainment in conjunction with Food Network and is based partially on the format Iron Chef owned by Fuji Television Network, Inc.

Thursday, August 19, 2010

Foodie News - Free Spaghetti

If you live in TN, AR, or AL, RONCO has a offer for you. Sign up at and they will send you FREE spaghetti. Hurry though. This is a limited time offer. I love free stuff. Don't you?

Wednesday, August 18, 2010

Foodie News - Tune-In Alert


Brother and sister team up for new FOOD NETWORK series

‘Family Style’ Premieres Thursday, August 26th at 10:30PM ET/PT

NEW YORK – August 11, 2010 – This August, meet siblings Joey and Melissa Maggiore, in Food Network’s new primetime series, Family Style, premiering Thursday, August 26th at 10:30pm ET/PT. Despite approaching life in completely opposite ways, this “odd couple” of the restaurant world, share the same goal: to make their new Italian restaurant, Tommy V’s, in Carlsbad, Calif., a success. Melissa, a hard-working traditionalist, can find it challenging seeing eye-to-eye with Joey, a wild card without a filter. While trying to pull off everything from speed-dating events to extravagant wedding rehearsal dinners, Joey can drive Melissa crazy with his pranks and antics, but at the end of the day, these talented restaurateurs pull through together in true Family Style.

Episodes include:

Premiering Thursday, August 26th at 10:30pm ET/PT– SERIES PREMIERE!

“Speed Dating Disaster”

With business slowing down at Tommy V’s, Melissa and Joey Maggiore set up a speed-dating event featuring aphrodisiac appetizers to attract young, hip clientele. Joey hopes the event will help his shy cousin Jimmy get lucky with the ladies, and the prankster secretly signs his single sister up for the event as well.

Premiering Thursday, September 2nd at 10:30pm ET/PT

“Rappin’ Restaurant”

To create some buzz around their new restaurant, Tommy V’s, Melissa Maggiore invites the local movers and shakers to a VIP wine tasting, but her brother Joey’s idea is a bit more extravagant: create a special rap video about the restaurant. Joey decides to secretly recruit his cousin Jimmy to help produce the video and play it for the guests during the wine tasting. Will Melissa let it slide if she sees the guests enjoy it, or will Joey’s idea completely tank?

Premiering Thursday, September 9th at 10:30pm ET/PT

“Bridezilla and the Lamb”

Siblings Melissa and Joey Maggiore have two very important parties to plan for their family: a wedding rehearsal dinner at Tommy V’s and a birthday party at Melissa’s house. Things fall flat when the future bride decides she wants an over-the-top Mexican fiesta and not the Italian fare the Maggiores prepared. Meanwhile, Joey and Melissa must throw a party for their families, so Joey surprises them with a whole roasted lamb.

Premiering Thursday, September 16th at 10:30pm ET/PT

“Smokin’ Joey”

While he’s proud of his Italian heritage, Joey Maggiore follows his all-American dream of becoming the king of barbeque by entering a local barbecue festival. Before Joey competes, he decides to test his barbecue sauce in front of Tommy V’s while Melissa is out of town. Departing from her traditional Italian menu causes Melissa’s blood to boil, but she returns to a surprise when customers start raving about Joey’s special recipe.

Premiering Thursday, September 23rd at 10:30pm ET/PT

“Family Face-Off”

When Melissa Maggiore can’t convince her brother to cook for a private charity dinner, she challenges him to a bet: they’ll each create a new dish for Tommy V’s menu and their father will decide which dish is best. If Melissa wins, Joey must cook for the charity dinner, and if she loses, she’s on dishwashing duty all night. Either way, somebody will end up doing the dirty work.


As the daughter of an Italian immigrant, Melissa traveled extensively to Italy with her father where her love affair with food and wine began. After pursuing a journalism degree at Arizona State University, she decided her passion for food, wine, and hospitality could not be ignored and returned to San Diego to assist in the opening of a new family restaurant venture in Coronado. In 1997, Melissa opened a trattoria, La Bruschetta, in La Jolla, Calif., and embarked on a second location, Zibibbo Italian Bistro, in Encinitas, Calif. in 2000. Melissa has been instrumental in marketing her family’s Luxus 5 wines from Sicily in the U.S. marketplace. In May 2010, Melissa opened Tommy V’s Urban Kitchen in Carlsbad, Calif., the subject of Food Network primetime series, Family Style. In December 2010, Melissa will assist her parents in their latest concept, Tommy V's Italian Chop House, which opened its doors in Rancho Santa Fe, Calif. in June 2010. Melissa currently lives in Southern California with her two children, Marcella and Francesco.


From a young age, Joey worked with his father at their family restaurants where he learned the art of Italian gastronomy. After graduation, Joey threw himself into the restaurant business perfecting the dishes that were passed down from generations. Joey attended The Scottsdale Culinary Academy, but left the program to pursue his dream of opening his own restaurant in San Diego. Assisting as the executive chef and concept creator of his parents’ restaurants for two years, Joey got his big break when he opened Joey’s California Bistro in 1999. In addition to running his California bistro, Joey continued to be influential in the daily operations of his parents’ restaurants. In 2003, he assisted in the opening of Tommy V’s Steak & Chop House in Carlsbad, Calif. In 2004, Joey embarked on a successful endeavor to bring Southern barbecue to Carlsbad, Calif., inspired by his travels with a California edge, by opening Joey’s Smokin’ BBQ. Within three years, Joey turned this small, quick-serve BBQ joint into a franchise of eight locations around the state with more locations to open in future. In 2010, Joey and his sister, Melissa, opened Tommy V’s Urban Kitchen and he worked for his family’s new endeavor, Tommy V’s Italian Chop House in Del Mar, Calif. Joey currently resides in Southern California with his wife Cristina and their three children, Giuliana, Tomaso, and Melina.

Monday, August 16, 2010

Foodie News - Aarti Party Wins!!!


New Daytime Series – ‘Aarti Party’ – Premieres August 22nd at 12pm ET/PT

NEW YORK – August 16, 2010 – After 10 weeks of heated culinary competition jam-packed with 18 intense challenges, Los Angeles food blogger Aarti Sequeira won The Next Food Network Star as revealed during the season six finale last night. Up against San Francisco’s Tom Pizzica and Atlanta’s Herb Mesa in the final challenge, Aarti’s impressive pilot ultimately helped her win the title and her dream Food Network show, Aarti Party, set to premiere this Sunday, August 22nd at 12pm ET/PT. In addition to the new show, Aarti will be featured in Food Network Magazine and at the Food Network New York City Wine & Food Festival in October.

“Aarti has that all-too-rare combination we seek in our stars: a passionate food expert who is warm, radiant, fun, and relatable,” said Bob Tuschman, General Manager and Senior Vice President, Programming & Production, Food Network. “Aarti also brings a new world of flavors to Food Network and is perfectly suited for viewers seeking new inspirations.”

On her new daytime series, Aarti invites viewers to join her for a playful Aarti Party, where she shares approachable and delicious ways to enhance American favorites with simple but unique Indian influences. Whether she’s sprucing up everyday pulled pork sandwiches and perfectly roasted chicken or taking classic bread pudding and basic red lentils to new heights, Aarti cleverly combines the familiar with the exotic to create mouthwatering meals. No matter the occasion, Aarti Party promises great food and endless fun for home cooks everywhere. For more information, recipes, and videos, visit:

Born in Bombay, India, and raised in Dubai, UAE, Aarti’s culinary inspiration stems from her cultural background, family recipes, and never-ending food experiments. After working as a producer at CNN and completing several freelance gigs in the entertainment industry, the Northwestern University journalism graduate trained at The New School of Cooking in Culver City, Calif., and earned her professional cooking certificate in 2007. She further explored her culinary calling by starting a blog and online cooking-variety show called, “Aarti Paarti” in 2008. Aarti and her husband, Brendan, currently live in Los Angeles.

In additional news about The Next Food Network Star, Food Network is excited to announce that runner-up Tom Pizzica will host the new primetime series Outrageous Food, premiering November 2010. Production begins today for this traveling food show featuring out-of-this-world eats. Additionally, casting for season seven of The Next Food Network Star, set to air in 2011, is currently underway. For information about open-call auditions, applications, rules, and submission instructions, visit