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The Food Channel
  1. Roasted Beets and CarrotsSat, 28 May 2016 12:02:52 -0500
    Prep Time:30 minutes Cook Time:50 minutes Serves:6   Tagged: balsamic vinegar, beets, carrots, extra virgin olive oil, garlic, lemon, orange, pork loin chops, roasted beets and carrots, rosemary, sage leaves, Carrots and beets are particularly good when roasted as it brings out their natural sugars. The best advice I can give you is about flavoring them. A few smashed garlic cloves, a woody herb like rosemary, thyme, sage or bay, and a splash of vinegar, or squeezed lemon or orange juice, can accentuate their natural flavor.   Foodie Byte Ingredients 1 1/2 pounds carrots, mixed colors if available, peeled 1 1/2 pounds beets, different sizes and colors if available Sea salt and freshly ground black pepper 1 bulb garlic, broken apart, 1/2 the cloves smashed, 1/2 left whole Extra-virgin olive oil 1 orange, juiced A few sprigs fresh rosemary, leaves picked 5 tablespoons balsamic vinegar Preparation Preheat oven to 425F. Put the carrots into a large pot, add enough water to cover them. Season with salt and bring to boil. Put the beets into another large pot, add enough water to cover them. Season with salt and bring to a boil. Cook each for 15 to 20 minutes until just tender, then drain and place in separate bowls. Peel the beets, and cut any larger carrots and beets in half or into quarters. Smaller ones can stay whole. Add the flavorings while the vegetables are still hot. Toss the carrots with half the smashed garlic and a glug of olive oil, then lightly season. Add orange juice and thyme leaves and toss again. Mix the beets with the rest of the garlic, rosemary, balsamic vinegar and salt and pepper. You can now put the vegetables either into separate ovenproof dishes, or together on a large roasting pan with the carrots in 1 half of the pan and the beets in the other. Place in the middle of the preheated oven and roast for around 30 minutes or until golden. More...
  2. Lemony Roasted PotatoesThu, 26 May 2016 14:00:47 -0500
    Prep Time:10 Minutes Cook Time:45 Minutes Serves:4   Tagged: food channel, healthy meals, herb roasted potatoes, johanna cook, lemon roasted potatoes, momma cuisine, This recipe combines fresh citrus flavor with earthy notes of oregano and just the right amount of seasoning to create a wonderful potato side dish that can be paired with any protein. It's healthy, simple, and vegetarian friendly. What's not to love? Nothing! Your family is going to love this, and Johanna Cook shows you exactly what you need to make this recipe sing in her latest episode of Momma Cuisine.   Foodie Byte Ingredients 4-5 medium russet potatoes, peeled and cut into wedges2 tablespoons roughly chopped fresh oregano1/4 cup fresh lemon juice2 teaspoons kosher salt1 teaspoon red pepper flakes1/4 cup olive oil2-3 tablespoons chicken stock Preparation Heat the oven to 375 degrees. Line a cookie sheet with foil and add the potatoes on top. In a mixing bowl, whisk together the oregano, lemon juice, salt, pepper flakes, olive oil and chicken stock and pour over the potatoes on the cookie sheet.Cover the potatoes with foil and poke a couple holes to release some steam. Roast in the oven for about 45 minutes, until the potatoes are fork tender. After about 45 minutes, take off the foil from potatoes and roast uncover for another 10-15 minutes. More...
  3. Vegan Pesto PastaWed, 25 May 2016 14:26:59 -0500
    Prep Time:10 Minutes Serves:2   Tagged: carolyn scott hamilton, cooking, food channel, healthy, kitchen, light, pesto raw zucchini pasta primavera, quick, raw, recipe, the healthy voyager, vegan, Ready to get all the flavor and satisfaction from your favorite pasta but still cut out the calories and starch? Eat all the pasta you want with this raw zucchini pasta! Carolyn shows you exactly how to make this recipe in her latest episode of The Global Kitchen.   Foodie Byte Ingredients 2-3 medium zucchinis1/2 cup fresh basil1/4 cup raw pine nuts1/4 cup olive oil2 cloves raw garlic2 tablespoons nutritional yeast or grated pumpkin seeds Preparation Slice into fettuccine noodles with a vegetable peeler or mandolin. If you have a spiral vegetable cutter, it will make beautiful spaghetti noodles.Blend all ingredients, except for the zucchini, in a food processor until smooth. Scoop zucchini pasta into bowls and top with pesto sauce.Add in vegetables of choice to add flavor, color and texture such as olives, sundried tomatoes, mushrooms, artichoke and colorful peppers. More...
  4. Vegan Spicy Buffalo Wing SauceSun, 15 May 2016 10:09:57 -0500
    Prep Time:5 Minutes Serves:4   Tagged: buffalo wings, carolyn scott hamilton, cauliflower, food channel, recipes for entertaining, the healthy voyager, vegan, vegetarian, The buffalo flavored cauliflower wings are the perfect snack on a Sunday afternoon. Whether you are entertaining, or just want to have a healthy snack that still has bold flavor, this recipe is game changer you have been looking for! Check out our other great wing sauces, like this Vegan Bahn Mi sauce and the recipe for some amazing beer battered vegan wings, here.   Foodie Byte Ingredients 8 tablespoons hot sauce8 tablespoons vegan butter1 1/2 tablespoons white vinegar1/4 teaspoon cayenne pepper1/8 teaspoon garlic powder1/2 teaspoon vegan Worcestershire sauceSalt to taste Preparation Mix all the ingredients in a saucepan, and over low heat bring to a simmer, stirring occasionally, and then turn off. More...
  5. Vegan Bahn Mi Wing SauceSun, 15 May 2016 10:06:03 -0500
    Prep Time:5 Serves:4   Tagged: carolyn scott hamilton, cauliflower, food channel, recipes for entertaining, the healthy voyager, vegan, vegan bahn mi, vegetarian, This vegan snack has so much unique flavor that even your veggie fearing friends won't be able to say no. This Bahn Mi inspired sauce can go on just about any meal. It's great on a salad, a sandwich, or on vegan "wings." Check out our other great wing sauces, like this vegan buffalo wing sauce and the recipe for some amazing beer battered vegan wings, here. See her latest video, here.     Foodie Byte Ingredients 1/3 cup tamari2/3 cup water1/4 cup packed brown sugar1 tablespoon sherry vinegar2 teaspoons peanut oil1/4 teaspoon liquid smoke1 tablespoon arrowroot powder mixed with 1 tablespoon water1 cup vegan mayo2 3 tablespoons srirachaCilantro sprigs for garnishPickled carrot and daikon radish for garnish Preparation Place first 6 ingredients in a small saucepan. Bring to a simmer over medium heat, stirring continually until the sugar is dissolved.Increase heat to mediumhigh. When it comes to a low boil, whisk in the arrowroot mixture. The sauce will thicken immediately. Season with salt and pepper to taste. Set aside.In a small mixing bowl, add the mayo and siracha. Whisk to combine, and pour into a squeeze bottle (if you have one), for fancy drizzling.Toss the sauce with fried cauliflower, and serve with pickled veggies, drizzle siracha mayo over top, and garnish with cilantro. More...
  6. Vegan Beer Battered Cauliflower WingsFri, 13 May 2016 14:33:55 -0500
    Prep Time:5 Minutes Cook Time:5 Minutes Serves:4   Tagged: beer battered cauliflower, carolyn scott hamilton, cauliflower, food channel, recipes for entertaining, the healthy voyager, vegan, vegetarian, These cauliflower beer battered "wings" are a great snack food that any non vegan will have a hard time saying no to. The best part about these wings is that they can be covered in any sauce to match whatever flavor you're in the mood for. These cauliflower wings are great by themselves but also work with any sauce you want. Allow us to suggest two of our favorites: A Vegan Bahn Mi Wing Sauce and a Vegan Spicy Buffalo Wing Sauce, both are finger licking good!   Foodie Byte Ingredients 1 head of cauliflower, cut into florets1 cup of flour1 tablespoon cornstarch1 1/2 cups of beer1/2 teaspoon garlic powderSalt and pepper, to taste Preparation Combine cauliflower ingredients, minus the cauliflower, until well incorporated.Pour about 1 inch of a high smoking point oil (safflower, sunflower, etc.) on the bottom of a frying pan or wok and bring up to medium heat. Once oil is hot but not smoking, dip the florets in the batter, making sure they are well coated. Fry them until they are lightly brown, a few at a time, do not crowd the pan. When theyve cooked, place them on a paper towel lined plate to drain.Toss cauliflower in Buffalo Sauce, making sure they are coated well and serve with blue cheese dip. More...
  7. Pheasant and Walnut Pesto BrusselsproutsTue, 10 May 2016 13:02:02 -0500
    Prep Time:25 Minutes Cook Time:20 Minutes Serves:2   Tagged: al mattone, brussel sprouts, carrots, food channel, game on! shawn bailey, pheasant, pheasant al mattone, pheasant cooked perfectly, pheasant golden brown, pheasant with glazed carrots brussel sprouts, wild pheasant, Pheasant perfectly cooked to a nice golden brown, with glazed carrots, and almond pesto Brussels sprouts. Get adventurous and try this simple to make and delectable wild game recipe for yourself by following along with Shawn Bailey, host of Game On, in his latest episode.   Foodie Byte Ingredients 1 pheasant1 bag of carrots1 lb. Brussels sproutsCooking rock salt1 tablespoon butter1 tablespoon brown sugarOrange zest Preparation Cut pheasant in half straight down breast and crack back bone so it lays flat.Place cooking rock salt on bird for 20-25 minutes. Dab water as you go to take away moisture, this will help make skin crispy as it cooks.Wipe off cooking rock salt.Place oil in cast iron skillet, place skillet on high heat until it smokes.Place pheasant breast down, (bone side add spice) and then place Himalayan salt block or brick on top of pheasant.Place in oven for about 15-20 min on 425 degrees.Take out, drain and flip, do not put brick back on pheasant.Place back in oven for an additional 8 minutes or until top is a nice golden brown and crusty. Place carrots in skillet with tablespoon of butter, tablespoon brown sugar, let cook down, add orange zest on top, cook for an additional 5 minutes or until tender, then serve.Take 1 lb of Brussels sprouts cleaned and cut in half and place in pan with 1/2 cup of water cover with lid and allow to steam from 3 to 5 min.Drain and place back on flame, add desired amount of pesto, stir and heat 2-3 minutes. Serve hot. More...
  8. Louisiana Crawfish PizzaMon, 09 May 2016 13:47:41 -0500
    Prep Time:5 Minutes Cook Time:8 Minutes Serves:4   Tagged: crawfish, crayfish, creole, food channel, holly clegg, pizza, rush hour recipes, southern cooking, Making a pizza for dinner can be just as fast as ordering one, and if you involve the family, it can be SO much fun. Try this Southern style pizza with crawfish, mozzarella, tomatoes, and spinach out on your family, and remember, it's your pizza . . . so put whatever you want on it! Follow along with Holly Clegg as she walks through this dish on her video series, Rush Hour Recipes, and don't miss this recipe in her latest cookbook "Gulf Coast Favorites".   Foodie Byte Ingredients 1 lb. Louisiana crawfish1/4 cup minced garlic1/2 cup olive oil1 tablespoon basil leaves1/2 cup spinach leaves1/2 cup fresh chopped mushrooms1/2 cup diced tomatoes1/2 cup red onions Preparation Using a store bought pizza crust, start by evenly spreading olive oil across the top of the crust. Place the minced garlic evenly across the crust and then start laying your toppings on the pizza as you wish (it's best to place heavier ingredients on the bottom and lighter ingredients, like spinach, on top).Once all the ingredients have been layered onto the pizza, place in oven at 425 for 8-10 minutes or until the crust is lightly browned. More...
  9. Cottage Cheese & Avocado Rose SaladMon, 02 May 2016 11:38:54 -0500
    Prep Time:15 minutes Serves:2   Tagged: asparagus, avocado, avocado rose salad, blueberries, cottage cheese, cucumber, fresh, greens, salad, snap peas, Cottage Cheese and Avocado Rose Salad gives you a next-generation cottage cheese salad that kkips the 60s diet plate vibe with a medley of crunchy-fresh asparagus, sugar snap peas and cucumber served over baby greens topped with blueberries and a fresh-sliced avocado “rose." Of course, this salad is just as delicious topped with traditional sliced avocado, but why not put your knife skills to test with this edgy new on-trend presentation.   This is part of our Beyond Guacamole series--just a reminder that the mighty avocado goes way beyond Cinco de Mayo!   Foodie Byte The internet is loaded with avocado rose tutorials; dont be overwhelmed, because they are really easy to make. For best results, use a slightly firmer avocado for this presentation. Ingredients 2 cups artisan baby salad greens2 cups cottage cheese1/2 bunch asparagus, trimmed, 2-inch sliced, blanched, chilled1 cup fresh sugar snap peas, trimmed, blanched, chilled1/2 hothouse cucumber, thin sliced2 scallions, diagonal-sliced1 avocadoAs needed, fresh lemon juiceAs needed, kosher salt and black pepper Preparation Arrange baby salad greens evenly on 2 plates; top each in the center with a 1 cup scoop of cottage cheese.Arrange asparagus, sugar snap peas, cucumber and scallions evenly over salad.Cut avocado in half, remove pit and carefully peel off skin. Lay 1 avocado half, cut side down, on cutting board. Thinly-slice avocado and carefully fan out. Curl on one end forming avocado slices into a spiral-shaped rose. Repeat with second avocado half. Squeeze lemon juice lightly over avocado. Using a spatula, transfer roses to salads. Season salad with salt and pepper.Serve. More...
  10. Cal Italia Pizza with Chili-Lime AvocadoMon, 02 May 2016 11:36:40 -0500
    Prep Time:10 minutes Cook Time:12 minutes Serves:6   Tagged: avocado, cal italia pizza, chili lime, cinco de maya, italian, jalapeno, mozzarella, soppressata, tajin, This Cal Italia-inspired pizza starts with rustic hand-shaped thin crust pizza dough baked bubbly hot topped with olive oil, fresh mozzarella cheese, Italian soppressata and sliced jalapenos. We added a California-fresh topping of sliced avocado seasoned with a shake of chili lime seasoning and crumbled queso fresco Mexican cheese for this bold & spicy appetizer pizza. Find chili lime seasoning, such as Tajin® Classico Seasoning, in the produce department.   This is part of our Beyond Guacamole series--just a reminder that the mighty avocado goes way beyond Cinco de Mayo!   Foodie Byte For a milder jalapeno flavor, slice jalapeno in half lengthwise and use a small teaspoon to scrape out ribs and seeds before slicing, taking care not to touch your eyes or face while prepping. Ingredients 1/2 pound pizza dough ball, store bought or homemadeExtra virgin olive oil, as needed4 oz. fresh mozzarella ball, sliced 4 slices soppressata, quartered1/2 small fresh jalapeno, sliced1 ripe avocado, sliced1 teaspoon chili lime seasoningFresh cilantro sprigs, as needed1/2 cup queso fresco Mexican cheese, crumbled Preparation Preheat oven to 475F.Roll out pizza dough on a lightly floured surface into a thin rustic 12-inch oval shape; transfer to oiled pizza pan.Drizzle olive oil lightly over pizza dough; top with fresh mozzarella, soppressata and jalapenos. Bake for 10 to 12 minutes or until golden and bubbly.Season avocado slices lightly with chili lime seasoning and arrange over pizza. Top with crumbled queso fresco. Cut pizza into squares. More...