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The Food Channel
  1. Chicken Alfredo SoupMon, 12 Sep 2016 20:50:01 -0500
    Prep Time:10 Minutes Cook Time:20 Minutes Serves:6   Tagged: chardonnay, chef champion, chicken alfredo, chicken soup, creole, food channel, italian cuisine, wisconsin, This chicken Alfredo soup is absolutely loaded with flavor, making this rich and creamy version of an Italian classic so good it might even be better than the pasta. Watch Chef Champion make this unique spin on an Italian classic on his latest episode of Chef Champion   Foodie Byte Ingredients 1/4 cup sweet red onion2 shallots3 large cloves garlic3/4 cup butter3/4 cup all purpose flour5 cups chicken broth1 quart half and half cream1 1/2 cups Parmesan cheese2 cups Chardonnay1/4 cup Portabella mushrooms2 teaspoons creole seasoning1 1/2 teaspoons nutmegSalt and pepper to taste 1/4 cup fresh basil1/4 cup sweet red pepper1 1/2 pounds chicken breast3 tablespoons avocado oil1/4 cup brandy of your choice Preparation Using a small skillet on medium high heat add in the oil and allow to get warm. (About 30 seconds). Add in the flour. Using a wire whisk, stir continuously for about 2 to 3 minutes to create a white roux. Set aside.Using a medium size stock pot on medium high heat add the chicken broth and allow it to reduce by 1/3. Add in the half-andhalf cream and half of the roux. Allow cooking until the stock starts a nice simmer (about 5 minutes). Stir in the nutmeg, seasoning, and a little salt and pepper.In a medium size skillet heat the Avocado Oil on high heat until nice and hot. (About 1 minute). Season the chicken with on both sides and gently place the chicken in the hot oil. Allow searing on both sides about 3 to 4 minutes or until you have a nice caramelize color on both sides and the chicken is cooked through.Transfer the chicken to a cutting board to cool. When cool, dice chicken into small pieces.Using the same skillet, add in the onions, Shitake mushrooms, shallots, and garlic and saut for about 1 minute on a high heat. Add in the brandy and flamb. Add in the wine and allow reducing by half. Add the reduced liquid to the cream stock and turn the stove on medium heat. Stir in the Parmesan cheese and mix well. Cook for about 5 to 10 minutes to see how thick the soup is.Garnish: Mix diced sun-dried tomatoes with the fresh basil and top each soup of in the center with a little of the mixture. You can also sprinkle a little Parmesan cheese over each bowl if you have some left over and love cheese. More...
  2. Roasted PeachesMon, 12 Sep 2016 12:16:01 -0500
    Prep Time:5 min Cook Time:20 min Serves:4   Tagged: brown sugar, cinnamon, dessert, ice cream, peach, walnuts, white wine, Peaches are in season and here's a great way to cook and serve something a bit out of the ordinary. We recently saw this dish at a food festival, where they were roasting the peaches on the spot and serving them with a big dollop of honey--so we came home and made our own version!   Foodie Byte You can adjust this recipe to your own tastes, and can eliminate the wine--just use a teaspoon of vanilla extract and a little water. Ingredients Two ripe peaches, peeled1/2 cup brown sugar1/4 cup white wine1/2 teaspoon cinnamonwalnuts, choppedice cream or whipped topping Preparation Preheat oven to 350 degrees.Slice the peeled peaches in half and place flat side down in a baking dish.Sprinkle brown sugar over the top.Add white wine (no need to stir).Sprinkle peaches with cinnamon.Sprinkle walnuts over the top.Bake for 25-30 minutes at 350 degrees.Serve with ice cream or whipped topping. More...
  3. Pineapple Fried RiceFri, 09 Sep 2016 11:09:11 -0500
    Prep Time:15 minutes Cook Time:10 minutes Serves:4   Tagged: asian, cari martens, dinner, food channel, fried rice, ham, pineapple, red pepper, Pineapple fried rice is the perfect one wok dinner that combines sweet with a bit of spice.  Want to try this recipe for yourself? Check out the video for Pineapple Fried Rice   Foodie Byte Need a bit more spice? Add sriracha and make it as spicy as you want to! Ingredients 2-3 tablespoons coconut oil2 eggs, beaten with a dash of salt1 1/2 cups ham, diced1 1/2 pineapple, fresh, chopped3/4 cup red bell pepper, diced1/2 bunch green onions, white and green parts3 cloves garlic, fresh, minced1/2 cup cashews, unsalted, chopped4 cups Jasmine rice, cooked and chilled1 tablespoon soy saucesriracha, to taste1 lime, halvedKosher salt, as neededCilantro sprigs for garnish Preparation Heat a large wok or large non-stick skillet over med-high heat until a drop of water sizzles up. Have a large bowl nearby. Pour in 1 teaspoon oil and cook the eggs, scrambled. Transfer the eggs to the empty bowl.Next add 1 tablespoon oil to the pan and saute the pineapple and red bell pepper about 3-5 minutes or until the pineapple is carmelized on the edges. Add in the green onion and garlic, stirring constantly for 1 more minute or until fragrant. Transfer mix to bowl with eggs.To the hot pan, add another 2 teaspoons oil, add diced ham and cook until edges brown, add cashews and continue to cook until fragrant, about 30 seconds. Pour in rice and continue to cook until rice is hot, while continuing to stir.Pour back in the pan the egg and vegetable mixture and mix well. Remove from the heat and add in the soy sauce and squeeze fresh lime and mix well. Season to taste with salt. Portion into serving bowls, drizzle with sriracha and garnish with cilantro sprigs. More...
  4. Louisiana Crawfish EtouffeeWed, 07 Sep 2016 20:25:36 -0500
    Prep Time:10 minutes Cook Time:20 minutes Serves:4   Tagged: crawfish, etouffe, food channel, green pepper, holly clegg, new orleans, onion, rice, roux, rush hour recipes, smothered, Holly Clegg shares her recipe for Crawfish Etouffee that is packed full of flavor but it is still cautious of your waistline. Make this recipe at home today to be part of her trim & terrific lifestyle! Want to see how it's done? Check out the video for Crawfish Etouffee!   Foodie Byte Ingredients 2 tablespoons olive oil3 tablespoons all-purpose flour1 onion, chopped1/2 cup chopped green bell pepper1 teaspoon minced garlic1 cup fat-free chicken broth1 tablespoon paprika1 pound Louisiana crawfish tails, rinsed and drainedSalt and pepper to taste1 bunch green onion stems, finely chopped Preparation In large nonstick skillet coated with nonstick cooking spray, heat oil and stir in flour. Cook over medium heat until light brown, about 68 minutes, stirring constantly. Add onion, green pepper, and garlic. Saut until tender, about 5 minutes.Gradually add broth and stir until thickened. Add paprika and crawfish. Bring to a boil, reduce heat, cover, and cook for about 15 minutes, stirring occasionally. Season to taste.Stir in green onions and cook for another few minutes before serving.Serve over rice and enjoy! More...
  5. Spanish Chicken BakeMon, 05 Sep 2016 14:54:21 -0500
    Prep Time:10 minutes Cook Time:55 minutes Serves:4   Tagged: chicken, fire roasted, food channel, hispanic, johanna cook, mccormick, momma cuisine, olives, paella, quick meals, rice, tomatoes, This Spanish chicken bake uses ingredients that are probably already in your pantry and fridge, and turns it into a delicious dish that your family will love on a busy day! This is a dish simple to put together, throw into the oven, and not have to worry about until it's finished! To see how it's done, and find out why this recipe is one of Momma Cuisine's most popular recipes, check out the video on the Homemade Spanish Chicken Bake!   Foodie Byte Ingredients 4 bone-in chicken breasts1 tablespoon smoked paprika1 1/2 cup long grain rice2 tablespoons olive oil1 can fire roasted tomatoes1 jar (7 oz) green olives with pimentosalt and pepper Preparation Heat a large pan with olive oil.Season the chicken breasts with salt, pepper and paprika.Brown skin side down first. (Do not cook chicken all the way)Heat the oven to 425 degrees.In a large casserole dish, place the uncooked white rice in the bottom and place the browned chicken on top.Pour the can of roasted tomatoes and jar of green olives (including juice) on top of the chicken and rice.Bake in the oven for about 45 minutes covered or until the rice is fully cooked and serve.Bake an additional 10 minutes uncovered.Serve and enjoy! More...
  6. Fresh Garden Peach SalsaMon, 29 Aug 2016 06:00:00 -0500
    Prep Time:15 minutes Serves:6   Tagged: 90 seconds in the kitchen, avocado, cari martens, cilantro, cumin, food channel, fresh, garlic, jalapeno, lime, mexican, peach, peach salsa, protein toppers, refreshing, ripe avocado, salsa, topper, Sometimes we need something sweet and spicy for the perfect topping. At the Food Channel, we love making fresh garden peach salsa to put on top of grilled chicken or any protein of your choice! This salsa is sweet on your taste buds and packed full of daily nutrients. Want to see more? Watch Chef Cari Martens make the colorful salsa in 90 Seconds in the Kitchen's video Garden Peach Salsa.   Foodie Byte Try using fresh fruits and vegetables from your local farmer's market or garden to really amplify and personalize the flavor in your salsa. Ingredients 3 peaches1/2 yellow bell pepper, diced1/2 lime, juiced1 jalapeno, minced1/2 red onion, diced1/2 ripe avocado, diced1/2 cup of fresh cilantro, chopped2 cloves of garlic, minced2 teaspoons of cuminsalt and pepper to taste Preparation Poach fresh peaches in boiling water. Peel them, slice off the sides, dice, and place them into a medium-sized bowl.Add diced bell pepper, diced red onion, and minced jalapeno to the bowl. Score ripe avocado and scoop the chunks into the bowl.Squeeze fresh lime over the top.Season with fresh garlic, cumin, and salt and pepper to taste.Mix well and enjoy! More...
  7. Watermelon Peach PizzaFri, 26 Aug 2016 12:31:24 -0500
    Prep Time:10 minutes Serves:6   Tagged: blueberries, cream cheese, instagram, peach, peaches, powdered sugar, watermelon, whipped topping, white chocolate, This fun take on a pizza was part of our experimentation with the new Peach flavored Philadelphia Cream Cheese Spread. We sampled the peach and decided all it needed was a fun fruit presentation and people would think they were right in the orchard! The peach is made with real peaches, and it tastes like it--no artificial flavor even when paired with the real thing. Their snack suggestion is to spread the cream cheese spread on a banana and add a little cinnamon, but we took it a little further and spread it on watermelon! Yep, we made a watermelon pizza topped with the peach cream cheese spread mixed with a little whipped topping and powdered sugar, then layered that with peaches and blueberries and topped it with some shaved white chocolate.  We liked the product so decided to take it to the full podcast, so listen up AND watch for future episodes. You can also follow along via video!   Foodie Byte You can use the cream cheese spread without adding the whipped topping or powdered sugar--it just won't be as sweet, and might adapt well to the appetizer table. Ingredients 1 8 oz. container Peach Philadelphia Cream Cheese Spread1 cup whipped topping1 cup powdered sugar1 seedless watermelon, sliced into thick rounds2 peaches, sliced thin (we used a white peach and a traditional peach for variety)1 container blueberries1 bar white chocolate, grated (optional) Preparation Mix the peach Philadelphia Cream Cheese spread with the powdered sugar and whipped topping.Pat the watermelon slices, to remove excess juice, and carve a thin slice from the top of each, to make an indention for the toppings.Top each slice with the whipped cream cheese mixture.Layer the peaches and blueberries, and top with the grated white chocolate. More...
  8. Bruschetta with Olive Cream Cheese SpreadFri, 26 Aug 2016 11:28:32 -0500
    Prep Time:5 minutes Cook Time:10 minutes Serves:4   Tagged: appetizer, baguette, bell pepper, bruschetta, cream cheese, instagram, olive, tomato, We made this bruschetta as part of our taste testing of some of the new Philadelphia Cream Cheese products. This olive spread is made with Spanish olives and red bell pepper. It was true to flavor and delicious with just a touch of tang. Spread it on a pita and add feta, or do what we did and make this easy bruschetta. We simply spread slices of a baguette with the cream cheese spread and then topped it with fresh tomatoes and a few spices, then baked it. We liked the product so decided to take it to the full podcast, so listen up AND watch for future episodes. You can also follow along via video!     Foodie Byte This is a great way to get the olive flavor without an extra ingredient--and the taste is natural and delicious! Ingredients 1 8 oz. container Philadelphia Olive Cream Cheese Spread1 baguette, sliced 1 pint cherry tomatoes 1 bunch basil, cut into ribbons4 cloves garlic 4 tablespoons olive oilSalt and pepper to taste1 wedge of Parmesan cheese (optional) Preparation Set oven to 350 degrees.Shred Parmesan cheese, if using, and set aside for topping at the end.Top bread slices with Olive Philadelphia Cream Cheese Spread, then place in the oven to toast for about 10 minutes.Mix the remaining ingredients in a bowl, then top warm slices of bread with spoonsful until nicely full.Sprinkle cheese on top and serve. More...
  9. Cherry Creole Chicken MarsalaWed, 24 Aug 2016 10:51:35 -0500
    Prep Time:Overnight Cook Time:20 Minutes Serves:4   Tagged: ace champion, chef champion, cherry vinaigrette, chicken marsala, creole, food channel, pan seared, Combine Creole, Italian, and a taste of Wisconsin to create this one of a kind chicken Marsala masterpiece. Make sure to watch Chef Ace Champion prepare this award winning meal on his latest episode of Chef Champion!   Foodie Byte Ingredients Marinated Tenderloin:4 boneless chicken breasts1 tablespoon Italian seasoning 1/2 cup cherry vinaigrette 1 tablespoon avocado oil1-2 tablespoons Slap Ya Mama Cajun Seasoning Marsala wine Sauce:1/4 cup brandy1 cup Portabella mushrooms1 large shallot 2 cups Marsala wine4 ounces of butter2 cups chicken stock/broth1/4 cup heavy whipping cream1 tablespoon fresh parsley Preparation Season tenderloin with creole seasoning, rosemary, and garlic. Mix well and let sit for about 15 minutes so the spices can absorb into the meat. Place the tenderloin and the Italian vinaigrette in a zip-lock bag and close tightly so that no air can escape. This will speed up the marinating process. Refrigerate for at least 4 hours or overnight.In a medium size skillet add the oil and allow it to get hot on a medium to medium-high heat. Before you add the tenderloin into a hot skillet make sure all the tenderloin is semi-dry. This will ensure a good sear. Add the chicken and sear on all sides making sure there is a caramel-like glaze covering the whole loin. Remove from heat and finish cooking in the oven at 300 degrees for 15 minutes or until the loin is done, (about 160 degrees). Remove from oven and allow the loin to rest for at least 10 minutes. This will keep the juices inside.For the sauce, using the same pan you seared the tenderloin in, turn the stove top on a medium heat. When hot, add the shallot and mushrooms and saute' for about 1 minute.Deglaze the pan with the brandy by tilting your skillet away from you and add the brandy. Make sure to tilt toward the flame and ignite (flamb), making sure to scrap up all that was left behind from the tenderloin. Add the wine and reduce by about half, then add the beef stock and reduce by half. Add your cream and cook for about 2 minutes. Turn your stove on low and add the butter making sure it is stirred consistently and is cooking very slow. This will keep the butter from breaking. Plating: Slice the tenderloin in 1-inch medallions and arrange on the plate making sure to overlap each one in a fan like shape. Spoon the hot wine sauce over the loin and sprinkle with parsley. More...
  10. Cubano SandwichTue, 23 Aug 2016 21:27:37 -0500
    Prep Time:10 minutes Cook Time:25 minutes Serves:4   Tagged: cheese, cubano sandwich, grilled, ham, instagram, mustard, pickles, pork, salami, Our classic Cubano sandwich recipe, made famous in the Tampa Florida neighborhood of Ybor City, features mojo-marinated roast pork tenderloin with deli-sliced ham, Genoa salami and Swiss cheese, thin-sliced pickles and mustard- all layered on soft buttery Cuban rolls grill pressed flat and crispy. We griddled our sandwiches topped with a heavy grill press for the perfect balance of golden crispy crust and rich juicy filling. Any heavy weight such as a cast iron skillet or even a heavy brick wrapped in foil works just as well. See our story, here, and watch our quick how-to video, too!   Foodie Byte The traditional Tampa way to eat Cuban sandwiches is to always start at the pointed side of these diagonal-sliced sandwiches. Ingredients 1 Valencia orange, fresh squeezed1 lime, fresh squeezed4 cloves garlic, crushed1 tbsp. ground cumin1 tbsp. garlic and pepper seasoning1 package (about 1 lb.) pork tenderloin1 tbsp. olive oil4 (6-inch) Cuban sandwich rolls (soft French or hoagie rolls), split4 tbsp. butter, softened12 slices Virginia ham12 slices thin-cut Genoa salami8 slices Swiss cheese4 tbsp. yellow mustard2 dill pickles, thin sliced Preparation Combine fresh squeezed orange juice, lime juice, garlic, cumin and garlic pepper in container; add pork tenderloin pieces and turn to evenly coat. Marinate in refrigerator for 4 hours, rotating occasionally.Preheat oven to 350F. Heat 1 tablespoon olive oil in skillet over medium-high heat; add drained tenderloin and cook until browned on all sides. Transfer to roasting pan. Roast tenderloins for 20 minutes. Let meat rest for 10 minutes; thin-slice.Brush outer surfaces of each roll with butter. Layer mustard, Swiss cheese, ham, 4 slices roast pork, salami and another slice of Swiss cheese evenly on bottom half of each roll. Spread mustard on top half of each roll; top evenly with pickles. Close sandwiches with top halves of rolls, pressing firmly. To prepare each sandwich: heat a heavy skillet or griddle over medium heat, add sandwich, and press the sandwich down with a heavy grill press or small skillet. Grill until cheese is melted and bread is golden. Repeat with remaining sandwiches.Serve diagonal-sliced. More...