Recipes and Tips from Bobby Flay

No Comments | Written on April 16, 2010 at 5:00 am , by Kristina Vanni

Hey Better Recipes, Celebrity Chef Bobby Flay has a message for you!  He partnered with Hellmann’s and Best Foods on their “Real Food Project,” a nationwide initiative created to identify everyday dinner dilemmas.  The mission: Help Americans eat more Real Food – one great-tasting meal at a time.   He shared with Better Recipes some tips and recipes to encourage families to enjoy delicious, healthy and easy meals together.  Check it out!

Bobby’s Tips for Serving Your Family More Real Food, One Meal at a Time

Be prepared. Make your freezer and pantry faithful resources, keeping them both stocked with long-lasting essentials you can count on in a crunch like frozen fruits and vegetables, rice and pasta.

Keep it simple. Keep things easy by creating simple, one-bowl meals.  For example, this recipe for Green Onion Potato Salad is perfect for spring.

Turn tonight’s dinner into tomorrow’s lunch. This recipe for Italian Style Baked Crispy Chicken Breasts can easily be transformed into a chicken sandwich the next day.   Preparing it ahead of time also ensures you get out the door that much faster in the morning!

Be an everyday gourmet. At your next family dinner party, create a meal made from simple ingredients that’s sure to please guests young and old. An entrée like Blackened Chicken Breasts with Creole Mustard Sauce sounds delicious and is really easy to prepare and great for everyday meals or a guest-pleasing dinner.

Spice up your meal with simple seasonings. You don’t need a lot of expensive or exotic seasonings to create a flavorful meal; often all it takes is just a little salt and pepper to create a delicious dish.

Show your true colors.  Add color to grilled meals with fresh, vibrant vegetables, like zucchini, eggplant and squash.  Simply slice into generous portions, brush with olive oil and grill for just a few minutes.

Every star deserves a trusty sidekick.  No at-home meal is complete without a few simple, delicious sides. Spice up a standard main course by pairing it with a standout side like Roasted Mushrooms and Shaved Celery with Creamy Lemon Vinaigrette – perfect for springtime.

Tired of Taxes? Cash In With Better Recipes!

No Comments | Written on April 15, 2010 at 5:00 am , by Kristina Vanni

Uncle Sam got you down?  Replenish your bank account with a win in the Better Recipes monthly contest!

Start-with-a-Mix Meals & Desserts Contest

Here’s your chance to show off your savvy skills fixing up a convenience mix, kit, or box. Whether it’s a breakfast, dinner, lunch, or dessert, if you start your recipe with a mix, we want to see it. The more creative you are, the better. Enter today for a chance to win $500!

To get you started, this is an example of a jazzed up recipe using a cake mix.  Inspired by the retro drink, I spruced up a yellow cake mix into a boozy bundt cake!

HARVEY WALLBANGER CAKE

1 (18.25 ounce) package yellow cake mix

1 (3.5 ounce) package instant vanilla pudding mix

4 eggs

1/2 cup vegetable oil

5 fluid ounces Galliano liqueur, divided

2 fluid ounces vodka, divided

5 fluid ounces orange juice, divided

1 cup confectioners’ sugar

Preheat oven to 350 degrees F. Grease and flour one 10-inch bundt pan.

Combine cake mix and pudding mix in a large bowl. Blend in eggs, vegetable oil, 4 ounces Galliano, 1 ounce vodka, and 4 ounces orange juice. Mix batter until smooth and thick and pour into prepared pan.

Bake at 350 degrees for 45 minutes. Let cake cool in pan for 10 minutes then remove and place on cooling rack. Spoon glaze over cake while it is still warm.

To Make Glaze: Combine the remaining 1 ounce Galliano, 1 ounce vodka, and 1ounce orange juice with the confectioner’s sugar and blend until smooth.  Spoon glaze over cool cake.

Have you been playing “Guess the Gadget” on our Facebook fan page?  If not, get into the game!  Become a fan today:  http://www.facebook.com/betterrecipes

Guess the Gadget 4/14 answer…

It is a butter curler!  Have you ever been to a nice restaurant and wondered how they created those fancy curls of butter?  This is the tool.  Stay tuned to facebook for the next round of Guess the Gadget!  Congratulations to Iain Southwell for guessing correctly!

“Fried” Chicken

No Comments | Written on April 14, 2010 at 5:00 am , by Kristina Vanni

Now this is finger licking good!  If you love the crispy crunch of fried chicken, but your waistline doesn’t, then this recipe is for you. You won’t believe this crispy “fried” chicken came out of your oven!

My secret is a blend of herbs, spices and corn flake crumbs.  I like to buy the large boxes of plain corn flakes when they are on sale and just whirl the cereal in a food processor and store in a plastic container.  It’s nice to always have on hand for coating chicken, fish, or pork chops.  It’s so nice and crunchy!

CRISPY OVEN-FRIED CHICKEN

3 to 3-1/2 pounds skinless chicken pieces

2 cups low-fat buttermilk

2 teaspoons hot pepper sauce

1/4 cup canola or olive oil, divided

Crispy coating:

2-1/2 cups cornflake crumbs

1 Tablespoon flour

1 Tablespoon paprika

1-1/4 teaspoons salt

1 teaspoon ground sage

1 teaspoon dried thyme

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon ground black pepper

1.  Place chicken pieces in a large bowl. Stir together buttermilk and hot pepper sauce and pour over chicken pieces;  toss to coat.  Cover bowl and place in refrigerator for at least one hour to marinate, or as long as overnight.

2.  Heat oven to 400 degrees.  While oven is heating, place all coating ingredients in a large bowl and stir to blend; set aside.

3.  Drizzle half of the oil onto a large baking or roasting pan.  Remove chicken from refrigerator.  Taking one piece at a time, lift chicken pieces from marinade and shake off excess.  Toss chicken pieces into prepared coating mixture and coat completely.  Place on baking pan; repeat with remaining pieces, trying not to crowd pieces.  (Two baking pans can be used, if necessary).  Drizzle remaining oil over chicken pieces.

4.  Bake for 30 minutes, turn chicken pieces, and bake an additional 10-15 minutes or until crispy and cooked through.  Serves 6-8.

Bakery-Style Breakfast

No Comments | Written on April 13, 2010 at 5:00 am , by Kristina Vanni

Does your mouth start to water as you gaze through the glass case at a bakery?  Those giant bakery-style muffins stare back at you and beg to be indulged.  With this recipe and a large sized muffin pan, you can prepare these muffins in your own kitchen.  Everyone will be impressed when they find out you made them from scratch!

TEXAS-SIZED LEMON-POPPY SEED MUFFINS

MUFFINS:

2-1/2 cups granulated sugar

1-1/2 teaspoons salt

3 eggs

1 cup canola or vegetable oil

2 cups milk

5-3/4 cups all-purpose flour

3 Tablespoons baking powder

1/3 cup lemon juice

2-1/2 teaspoons lemon extract

1/2 cup poppy seeds

LEMON DRIZZLE:

1/3 cup butter, melted

2 cups confectioner’s sugar

3-4 Tablespoons lemon juice

1. Heat oven to 350 degrees.  Grease over-sized muffin tins or line with large-sized paper cups.
2. In bowl of electric mixer blend together sugar, salt, and eggs.  Combine oil and milk; add slowly to egg mixture with mixer running on low.  Stop mixer and add flour and baking powder.  Mix until all dry ingredients are incorporated, about 1 minute.
3. Add lemon juice, lemon extract, and poppy seeds.  Fold into batter until thoroughly incorporated.
4. Fill prepared muffin tins 2/3 full with batter, making about 16 muffins.  Bake for about 25 minutes or until a toothpick inserted in the center comes out clean.  Let muffins sit in tins a few minutes then remove to wire rack to cool completely.
5. For lemon drizzle, place melted butter and confectioner’s sugar in a medium mixing bowl.  Stir in 3 Tablespoons lemon juice, adding another tablespoon if needed.  Drizzle over muffins.  If you prefer, muffins can also be served without icing.

An Afternoon In Gordon Ramsay’s Kitchen

No Comments | Written on April 12, 2010 at 5:00 am , by Kristina Vanni

Anyone who has seen episodes of Hell’s Kitchen or Kitchen Nightmares, might be a bit intimidated to enter The London West Hollywood for a cooking class in Gordon Ramsay’s kitchen.  After recently meeting the intimidating chef himself (and surviving) I decided to enroll in the Chef’s Masterclass Series to learn how to create Gordon Ramsay’s signature dishes from his Michelin-starred culinary team.

The morning began with champagne, canapés and a tour of the award-winning kitchen, followed by a seasonal tasting menu was prepared, demonstrated and served course-by-course with a wine pairing.   Along with my classmates, Doralee and Bernadette, we tied our apron strings and dove in headfirst into a behind the scenes look at the fine dining experience.

First up was a starter of green and white asparagus, morel mushrooms, lobster and hollandaise sauce.  Chef Anthony Keene advised us to always use unsalted butter in our dishes in order to keep control of our seasoning.  Also, did you know that white asparagus is simply green asparagus that grew underneath the soil?  Our knowledgeable sommelier, Aaron Elliott, explained a course with asparagus is one of the most difficult to pair because of the chemical compounds of the vegetable.  He recommended a Muscat or even a Sake, given that Sake never interrupts the flavor of foods.  He even allowed us a taste of a sake so rare and valuable that only a handful of bottles have ever been produced!

Next, Chef Anthony demonstrated the proper technique for risotto and reminded us that it is a dish, not a type of rice.  He chose to use arborio for the Green Herb and Mascarpone Risotto, and instructed us on the proper process of stirring and slowly adding stock.  This slowly draws out the starch in the rice and creates the signature creamy texture.

Our main course was Pan Seared Arctic Char with Sweet and Sour Pepper Sauce.  The chef taught us to score the skin side of the fish in order to infuse more flavor into the fish and keep it from curling up in the hot pan.

Finally, pastry chef David Campbell welcomed us into his world of fine dining desserts.  While preparing Tarragon Mousse Glace with Raspberry Compote he offered expert tips and tricks as well.  We learned when whipping egg whites or cream to always use a medium speed setting rather than high.  This technique produces more stable foam rather than something that is destined to fall later.

By the end of the afternoon, with my fears abated, I couldn’t wait to take the lessons I had learned back to my home kitchen.  Next time I watch Hell’s Kitchen and an unlucky contestant is scolded for a bad risotto, I will remember the techniques learned at The London and make sure never to make that mistake myself!

Easy and Healthy Family Meal

No Comments | Written on April 9, 2010 at 5:00 am , by Kristina Vanni

Replace your high-fat chicken noodle casserole with this updated one-dish meal.  It’s low in calories and fat, and economical as well. This recipe is from the Better Homes and Gardens cookbook “Healthy Family Dinners.”  We have been making this recipe in my family for years and it is one of our favorite go-to meals.  It is an easy way to incorporate whole grains into your diet since barley supplies more fiber than noodles or rice.  I like that after the casserole is in the oven, you can sit back and relax!

CHICKEN AND BARLEY BAKE

Ingredients:

1  cup chopped onion

3/4  cup chopped carrots

3/4  cup water

1/2  cup pearl barley *

1-1/2  teaspoons instant chicken bouillon granules

1/2  teaspoon poultry seasoning

1  clove garlic, minced

4  chicken thighs, skinned (1-1/2 pounds total)

2  tablespoons fresh snipped parsley

Directions:

In a medium saucepan combine onion, carrots, water, barley, bouillon granules, poultry seasoning, and garlic. Heat mixture to boiling.

Pour hot mixture into a 1-1/2-quart casserole. Arrange chicken thighs atop mixture.

Bake, covered, in a 350 degree F. oven for 45-50 minutes or until barley and chicken are tender. Sprinkle with parsley. Makes 4 servings.

*Pearl barley is the most readily available form of the cereal grain barley.  It has an outer hull removed and has been polished or “pearled.”  Pearl barley is sold in regular and quick-cooking forms; be sure to use the regular barley for this recipe.

Good Vanilla

No Comments | Written on April 8, 2010 at 5:00 am , by Kristina Vanni

How many times have you been watching “The Barefoot Contessa”, Ina Garten, on the Food Network when she reminds us to always use “good vanilla” when baking.  Have you ever wondered what she means?  The truth is, your choice of vanilla extract makes a world of difference when preparing your favorite recipes.  Imitation vanilla is made from artificial flavorings, most of which come from wood byproducts and often contain chemicals.  These imitation vanilla products have a harsh quality with a bitter aftertaste.  Also, twice as much imitation vanilla flavoring is required to match the strength of pure vanilla extract.

I recently toured the Nielsen-Massey Vanilla factory and learned the true meaning of “good vanilla!”  From bean to bottle, I observed the process that makes this product a true standout.

(Craig Nielsen and me at the factory)

Nielsen-Massey Vanillas is owned by third generation siblings Craig, Matt and Beth Nielsen.  This family-owned and operated company has been dedicated to pure vanilla products since 1907.  Their long, rich history of making quality products begins by purchasing the highest quality vanilla beans available and utilizing their unique cold process method of extraction.  The cold extraction process is key to quality vanilla production, as heat is damaging to vanilla.  Thus, their cold process protects the delicate flavoring matter (over 250 different flavoring components) of the vanilla beans from the damaging effects of heat or pressure during extraction.  Although this process takes up to five weeks to complete a single batch, it produces the highest quality vanilla with a true vanilla profile and it is well worth the wait.

I was impressed to see every single part of the bean is utilized here at Neilsen-Massey with nothing going to waste from this delicious, precious bean.  Even after producing their decadent extract, the pods are ground up and used as those delicious bean specks we love to see in vanilla ice cream!  Can you imagine how many sundaes and milkshakes you could make out of those drums filled with ground vanilla pods?

With a plethora of products from vanilla beans, extracts and powders to an array of other flavored extracts, Nielsen-Massey simply produces the best of the best.  They even wrote a cookbook filled not only with mouthwatering recipes for baked goods, but unique main dish recipes using their products as well.

For a creamy, sweet dessert that is quick and easy to assemble, try chocolate Pots de Crème featuring Nielsen-Massey Vanilla. With just five ingredients and three steps, it is a simple but delicious dish that really showcases the “good vanilla” flavor.

Pots de Crème

1 pkg. (6 oz.) chocolate chips

3/4 c. milk

1 egg

Dash of salt

1 tsp. Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract 
Whipped cream (optional)

1.  Scald the milk on the stovetop. (Scald milk by heating it in a sauce pan until it is almost boiling.) Remove from the stove.

2.  Put all the other ingredients in a blender, chocolate chips first. Add the hot milk last. Blend on high for 2 minutes.

3.  Pour immediately into 4 or 5 small cups, dividing equally. Put cups in the refrigerator for 30 minutes or more.

4.  Top with whipped cream just before serving.

Note: For an added chocolate flavor, add Nielsen-Massey Pure Chocolate Extract to the whipped cream to taste.

Luscious Lemon Bites

6 Comments | Written on April 7, 2010 at 5:00 am , by Kristina Vanni

Spring is bright and refreshing after months of winter.  These zesty lemon cookies taste like a little bite of spring!  They are a light and citrusy treat perfect for this time of year.

LUSCIOUS LEMON BITES

1/2 cup butter, softened

3/4 cup sifted confectioner’s sugar

1 large egg yolk

Juice of 1 lemon (about 3 Tablespoons)

Zest of 1 lemon (about 1-1/2 Tablespoons

1/2 teaspoon vanilla extract

1-1/2 cups all-purpose flour

Topping:

3 Tablespoons granulated sugar

1 Tablespoon grated lemon zest

1.  Heat oven to 350 degrees.  Lightly grease a baking sheet or line with parchment paper.

2.  In a mixer bowl, blend butter and confectioner’s sugar until light and fluffy, about 4 minutes. Mix in egg yolk until blended.  Add lemon juice, lemon zest, and vanilla.  Gradually mix in flour.

3.  In a small bowl, stir together the topping mixture.  Roll dough into1-inch balls and dip tops into topping mixture; place on prepared baking sheet and press down lightly.  Bake for 10-12 minutes.  Cool on wire rack.  Makes about 2 dozen cookies.

Million Dollar Dishes

1 Comment | Written on April 6, 2010 at 5:00 am , by Kristina Vanni

Next week the legendary Pillsbury Bake-Off will once again declare one lucky home cook the winner of their $1,000,000 prize!  Since the first competition in 1949, more than 4,000 finalists have vied for the Grand Prize. Back then, the winner took home $50,000 and now someone will walk away a millionaire.  A journey through 58 years of Bake-Off Contests demonstrates how amateur cooks like you reflect and set trends in American cooking.

My mom has been an avid cookbook collector for as long as I can remember and one of her greatest finds is her complete anthology of the Pillsbury Bake-Off Cookbooks.  It is fascinating to pour through the archives to see how things have changed and how much has stayed the same.  The first winner simply used the Pillsbury flour to create her “No-Knead Water-Rising Twists” from scratch.  Then there was the 17^th contest (amusingly named the “Busy Lady Bake-Off”) where the now legendary “Tunnel of Fudge Cake” was featured on the cover.  Nowadays quick and easy is the name of the game, with the use of convenience products like the Pillsbury Crescent Rolls.

(The whole Vanni Family out to support my mom at her first Bake-Off!)

This contest has been an important part of my family history, as my grandmother, mother and myself have all been lucky enough to become finalists in the Bake-Off.  Our trips to the competition have created some of the greatest memories in our lives.  My grandma and I even competed against each other during the 35^th contest in 1992!

(That’s me, competing at age 12.  Please forgive the hair!)

This year I will appreciate the contest from a different perspective, as I will be writing about the event rather than competing in it!  Stay tuned to Better Recipes for photos, videos, and stories from the 44^th Pillsbury Bake-Off.  In the meantime check out some of the award-winning recipes my family has created over the years!

My mom, Debbie Vanni:

Caramel Almond Apple Tart – Finalist in Contest #32

Shrimp and Feta Greek-Style Pizza – Finalist in Contest # 34

My Grandma, Pat Bradley:

Creamy Broccoli and Wild Rice Soup – $10,000 Winner in Contest #35

My recipes:

Raspberry Filled Apricot Cake – $2,000 Winner in Contest #35

Smoky Southwestern Shepard’s Pie – Finalist in Contest #39

(It was featured on the cover of the cookbook that year.  Can you find it in the photo above!?)

Leftover Solutions

2 Comments | Written on April 5, 2010 at 5:00 am , by Kristina Vanni

Easter has come and gone, but I am sure there are still many days worth of leftovers from that giant Easter ham!  You can only have so many ham sandwiches before it starts to get a bit boring.  Fear not – once again, Better Recipes has the solution!

Did you receive our most recent newsletter?  There were tons of great ideas there.  If you didn’t, sign up today and never miss out again!

Also, did you know that you can easily create customized recipe collections here on Better Recipes?  I created a collection called “Ham It Up!” filled with creative and tasty ways to spruce up those ham leftovers.  Check it out! This is a great way to effortlessly organize your recipes into collections that are easy to access and share.

Croque Senor – A fresh take on a ham and cheese sandwich.  It’s like a Croque Monseiur with a twist!

Ham Fried Rice – I love to use leftover meat and veggies and transform them into a brand new budget friendly dish.

Ham Stuffed Mushroom Appetizers – This is another great way to use up those last few bits of ham leftovers.  Addictive!

Split Pea Soup with Herbed Croutons – Making stock is the best way to use every last part of your ham.  Plus, I love the crunch from the pumpernickel croutons.

Is it wrong that sometimes I find the leftovers even more exciting than the meal?  Is it Thanksgiving yet?!