So, what shows do I watch on a regular basis?
1. Guy's Big Bite
I've made a few recipes from Guy. His recipes are fairly easy in execution and have reasonable ingredients. He boiled potatoes in shrimp boil one time and made a potato salad that was incredible. The next recipe I want to tackle is his Big Bud's Beer Can Chicken. Bacon, Beer, and Chicken. How can you go wrong?
2. Emeril Live
Granted, Emeril is one of those chefs that can be a little unrealistic when it comes to the everyday kitchen. BUT, he does frequently feature down home cooking, Cajun and Creole cooking, and Mexican/Spanish cooking. Most of those styles feature inexpensive ingredients and simple to intermediate execution. Plus, he's entertaining. He's got live music and a sarcastic sense of humor I just love.
Here's his recipe for guacamole that's been a big hit in my home:
Chunky Guacamole:
- 3 ripe avocados
- 1/2 lime, juiced
- 1 tablespoon chopped cilantro
- 1/2 red onion, minced
- 1 jalapeno pepper, minced
- Salt and white pepper
- Hot sauce
In a medium mixing bowl, combine all ingredients. Mash together with a spoon, being careful not to mix too much.
(Courtesy Food Network.com)
3. Everyday Italian
Here's her recipe for Garlic and Citrus Chicken. It takes a little longer to cook, but is great for a Sunday dinner.
Garlic and Citrus Chicken
Ingredients
- 1 (5 to 6-pound) whole roasting chicken, neck and giblets discarded
- Salt
and freshly ground black pepper
- 1 orange, quartered
- 1 lemon, quartered
- 1 head garlic, halved crosswise, plus 3 garlic cloves, chopped
- 2 (14-ounce) cans reduced-sodium chicken broth
- 1/4 cup frozen orange juice
- 1/4 cup fresh lemon juice
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh oregano leaves
- Kitchen string or butcher twine
Directions
Position the rack in the center of the oven and preheat to 400 degrees F.
Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange, lemon, and garlic halves. Tie the chicken legs together with kitchen string to help hold its shape. Sprinkle the chicken with salt and pepper.
Place a rack in a large roasting pan. Place the chicken, breast side up, on the rack in the pan. Roast the chicken for 1 hour, basting occasionally and adding some chicken broth to the pan, if necessary, to prevent the pan drippings from burning. Whisk the orange juice, lemon juice, oil, oregano, and chopped garlic in a medium bowl to blend. Brush some of the juice mixture over the chicken, after it has baked 1 hour. Continue roasting the chicken until an instant-read meat thermometer inserted into the innermost part of the thigh registers 170 degrees F, basting occasionally with the juice mixture and adding broth to the pan, about 45 minutes longer. Transfer the chicken to a platter. Tent with foil while making the sauce (do not clean the pan).
Place the same roasting pan over medium-low heat. Whisk in any remaining broth and simmer until the sauce is reduced to 1 cup, stirring often, about 3 minutes. Strain into a 2-cup glass measuring cup and discard the solids. Spoon the fat from the top of the sauce. Serve the chicken with the pan sauce.
(http://www.foodnetwork.com/recipes/giada-de-laurentiis/garlic-and-citrus-chicken-recipe/index.html)There it is. Three great Food Network shows (and two great recipes) to inspire your everyday meals!
Who says "everyday" is boring?
Enjoy!
