From the category archives:

Rachael Ray

Cooking for Isaiah Has Recipes That’ll Astonish PLUS a Tailgating Recipe for Proof

by Joi on August 23, 2010

I was recently sent a new cookbook to review that I’m very excited about. Excited to tell you about and excited to cook each and every recipe in the 223 page book! You know how, sometimes, as you’re thumbing through a cookbook you’ll go, “I might make that… I’ll try that one… nah… nah… There’s one I might try…. nah…” With this cookbook, I thumbed through the entire book and each recipe was met with a, “I can’t wait to make that one!”

Not a single nah.

Cooking for Isaiah: Gluten-Free & Dairy-Free Recipes for Easy Delicious Meals was written by Silvana Nardone, founding editor in Chief of Every Day with Rachael Ray magazine. Rachael Ray, herself, wrote the foreword. Silvana is also a columnist for Every Day with Rachael Ray with the “No-Recipe Zone” and “Sweet Spot” columns.

However, in this particular interest, I’m certain she carries a much simpler name – one worn closer to the heart. When you get down to it, this cookbook was written by “Isaiah’s Mom.”

Cooking for Isaiah: Gluten-Free & Dairy-Free Recipes for Easy Delicious Meals is a labor of love. Silvana Nardone was challenged to create delicious meals for her young son, Isaiah, after he was diagnosed with food intolerances to gluten and dairy.

Description:
“The cornbread was flavorful, moist and light with a deliciously tender crumb. My only hope with this recipe was that Isaiah would love it… And then Isaiah took a bite. The look on his face was pure heaven.”
Cooking for Isaiah is a love story of Silvana Nardone’s journey to develop great-tasting meals for her son, Isaiah, after he was diagnosed with food intolerances to gluten and dairy. The results of her efforts are found in the pages of this book, through 135 recipes that are not only easy to make, but taste and look delicious.
From “S’mores Pancakes with Marshmallow Sauce” to “Double-Decker Toasted Cornbread and Spicy Greens Stack,” and “Chicken and Waffles with Maple Bacon Gravy” to “Chocolate Birthday Cake with Whipped Chocolate Frosting,” all of the recipes in Cooking for Isaiah are entirely free of gluten and dairy. Crafted with a variety of cooks in mind, an ingredient substitution chart shows you what to swap if, for example, you need to cook without gluten, but dairy is okay. You’ll also find Silvana’s tried-and-tested all-purpose flour and pancake mix recipes, sure to make gluten-free cooking and baking accessible to all. Written by Silvana Nardone, Editor in Chief of Every Day with Rachael Ray magazine, this charming, personal cookbook belongs on every cook’s shelf.

The cookbook is a labor of love. Silvana Nardone was challenged to develop delicious (so delicious even a child would love them, without feeling like he was being robbed of a normal childhood filled with the kinds of foods kids love) meals for her son, Isaiah, after he was diagnosed with food-intolerances to gluten and dairy.

Remarkably, symptoms that had been plaguing young Isaiah cleared up almost immediately after his mom removed gluten and dairy from his diet.

While this cookbook would seem like a gift straight from Heaven for people of all ages who avoid gluten and/or dairy, I want to make one thing perfectly clear: Cooking for Isaiah: Gluten-Free & Dairy-Free Recipes for Easy Delicious Meals is an outstanding cookbook for anyone – even those of us who are bedfellows with gluten and dairy.

There are two groups of people who will want to RUSH over to Amazon and buy this cookbook the very minute they finish reading this cookbook review:

Anyone who is gluten and/or dairy-intolerant – or loves someone who is. These highly-original and creative recipes and meal ideas will knock your socks off. The recipes will open up a whole new culinary world in which you’ll delight in exploring. It’ll make eating fun and exciting again.
Everyone else! Even those of us who aren’t the least bit intolerant of gluten or dairy will fall instantly in love with this cookbook. There is a wonderful chart on the inside back cover (as well as on page 17) that gives you substitutions to use if you want to… well… gluten-ize and dairy-ize the recipes. Basically, it’s as simple as using your everyday flour, cow’s milk, pancake mix, and cornbread where the author has used her own gluten-free recipe for flour and pancake mix, or where she has substituted with Rice Milk (although I’m such a fanatic for Rice Milk, I wouldn’t dream of substituting for it… LOVE the stuff!).

The creativity the mom-author shows in these recipes boggles the mind while it leaves you drooling over the pictures (the ones in the book as well as the ones in your own mind).

About the Author, Silvana Nardone
Silvana Nardone is the founding Editor in Chief of Every Day with Rachael Ray, where she has been honored with the magazine industry’s top awards since its launch in 2005. She is the magazine’s “No-Recipe Zone” and “Sweet Spot” columnist. A writer, editor, cooking instructor, and food consultant, she is the coauthor of Saveur Cooks Authentic Italian, has been featured in many publications including the New York Times, and has appeared on NBC Weekend Today, WCBS News This Morning, WABC Eyewitness News This Morning, E! Entertainment True Hollywood Story, Fox News Fox & Friends, and the Food Network’s Roker on the Road. She was profiled by Big Apple Parent and About.com for her focus on gluten-free and dairy- free cooking. Silvana owned an Italian bakery, Fanciulla, when Rachael Ray hired her to launch her magazine. She lives in Brooklyn, New York, with her husband Stephen and two children, Isaiah and Chiara. Visit her blog at DishTowelDiaries.com.

The first recipe I made from this outstanding cookbook was the Toasted Ham-and-Tomato Cornbread Sandwiches with Jalapeno Mayonnaise. I simply used my favorite Buttermilk Cornbread Recipe instead of the “Double Corn Cornbread” called for. The Double Corn Cornbread recipe is found in the book on page 75 and sounds awesome. In fact, I plan to give it a try – but I simply had the ingredients on hand for Buttermilk Cornbread, so I went with it.

Besides, I adore buttermilk cornbread and I knew there’d be enough left over for breakfast the next morning. I love to split cornbread in half, butter it, and toast it lightly on the griddle, right beside eggs as they fry. Then I top off the cornbread with a layer of Pepper Jelly and place the fried egg right up on top. SO GOOD. Then again, the cornbread with pepper jelly is a special experience, with or without the egg.

Toasted Ham-and-Tomato Cornbread Sandwiches with Jalapeno Mayonnaise

1/2 cup mayonnaise
3 jalapenos, seeded and chopped
1/4 cup fresh cilantro or parsley leaves (I used cilantro)
1 tablespoon fresh lime juice
1 teaspoon honey
1/4 teaspoon ground cumin
salt
4 (4-inch) squares Double Corn Cornbread (page 75) or store-bought cornbread – split and toasted
shredded lettuce (about 2 cups) for topping
1 pound deli-sliced smoked ham
4 tomato slices, for topping

1. In a food processor, combine the mayonnaise, jalapenos, cilantro, lime juice, honey, cumin, and 1/4 teaspoon salt. Process until smooth. (This jalapeno mayonnaise is so good you’ll want to eat it straight from the food processor bowl – trust me on this one. Your’s truly spread some on a Ritz cracker and had a fine time.)
2. Spread about 1 tablespoon of the jalapeno mayonnaise on each cornbread bottom; top each with shredded lettuce, ham, and a tomato slice. Spread the remaining jalapeno mayonnaise on each cornbread top and set in place. To serve, cut diagonally.

I actually cooked my cornbread in a large round pan, so my sandwiches were triangular. They were all kinds of cute and even more delicious than I can tell you – however, next time (and there will be many, many next times) I’ll go the square route because it’d be easier to maneuver the tomatoes and lettuce on a wider playing field.

The jalapeno mayonnaise would be incredible on…

BLTs
Homemade Vegetarian Subway Sandwiches
Turkey Paninis
Chicken Paninis,
Egg sandwiches
Ritz Crackers…

The Toasted Ham-and-Tomato Cornbread Sandwiches with Jalapeno Mayonnaise would be an excellent recipe for tailgating. You’d surely rack up points for creativity AND taste.

Recipes such as this one keep your family on their toes. The reason I love creative, original recipes is this: They show your family that you love them enough to make their meals extra-special. Who wants to come home to the same meal every night? Keep things interesting and unexpected!

Other Recipes in Cooking for Isaiah:

Penne with Walnut Cream Sauce
Tomato Live Black Bean Soup with Avocado Cream
Chicken Potpie Soup
Hash Brown Belgian Waffles with Apple Sausage and Fried Eggs (You should see the picture!)
Chocolate-Dipped Chocolate Doughnuts
Bacon-Apple Cornbread Stuffing
Creamed Olive Oil Mashed Potatoes
Grilled BBQ Onion-Smothered Double Bacon Burgers (I don’t think a teenager would even breath between bites.)
Raspberry-Lemon Meringue Layer Cake
Chocolate Birthday Cake with Whipped Chocolate Frosting
Super Fudge Brownies
Rocky Road Rice Crispy Treats
Grilled Vegetable Pesto Pizza
Chocolate Chip-Banana Split Belgian Waffles with Wet Walnuts and Hot Fudge Sauce
Grilled Corn Cakes with Strawberry Syrup
Isaiah’s Pumpkin Muffins with Crumble Topping
Asparagus Risotto Casserole
Creamy Corn Chowder
Isaiah’s Whipped Hot Cocoaccino (I’m enjoying one right this minute!!! This is so delicious – it calls for rice milk, which I always have on hand. Amazing – you’d know how amazing if you could see me licking my lips like crazy.)

Do yourself a huge favor and order a copy of Cooking for Isaiah: Gluten-Free & Dairy-Free Recipes for Easy Delicious Meals right now. You will not find recipes like these anywhere else.

As for me, my oldest daughter will be home on her lunch break in a few minutes, and I plan on meeting her in the kitchen with a mug of Isaiah’s Whipped Hot Cocoaccino. She’s kind of under the weather and I KNOW this will set her world right again.

Rachael Ray’s Red White Beans Recipe: Outstanding!

by Joi on July 4, 2010

My husband and I saw Rachael Ray make these beans on a recent episode of 30 Minute Meals and I knew I’d have to take them for a test run. I’m always on the lookout for new bean recipes as well as recipes that utilize the herbs in our herb garden. This one uses a personal favorite herb, rosemary.

Add the fact that I absolutely, positively love myself some Rachael Ray and I knew it’d be a can’t miss.

My husband didn’t know quite what to make of the rosemary in these beans – but I think it’s the best part. He liked them but he said he’d like to try them sometime without the rosemary.

If you have the ingredients on hand, these would make an exceptional side dish for your Fourth of July meal – or any meal, for that matter.

Rachael Ray’s Red White Beans Recipe

2 tablespoons extra-virgin olive oil
1 medium to large onion, chopped
2 sprigs rosemary, leaves finely chopped
Salt and freshly ground black pepper
1/4 cup tomato paste
1 cup chicken stock
2 (15-ounce) cans cannellini beans, drained

Heat the extra-virgin olive oil in a skillet over medium heat. Add the onions, rosemary and salt and pepper, to taste. Cook the onions until sweet and soft, 8 to 10 minutes. Stir in the tomato paste for 1 minute. Add the stock, then stir in the beans and reduce heat to low. Adjust seasoning and turn out into a serving bowl. Keep warm until ready to serve.

Recipe Credit: Food Network!

Diners, Drive-Ins, and Dives: The Tripple D Phone App!

by Joi on January 18, 2010

My family and I are huge Guye Fieri fans. We all love the Food Network and have for years and years. Remember Gordon Elliott’s Door-Knock Dinners, the original Iron Chef, East Meets West With Ming Tsai, The Galloping Gourmet (great fun!), From My Garden with Curtis Aikens (Great food, great recipes, great personality – where oh where did Curtis and his garden go?!), Grillin’ and Chillin, Molto Mario, Nigella Bites, Too Hot Tamales, Ready-Set-Cook!, The Naked Chef, Pick of the Day, Food 911, and Emeril Live…. Live (one of the best shows ever – cooking or non-cooking)? Remember when $40 a Day and 30 Minute Meals were fresh off the stove? Remember when you first laid eyes on Alton Brown?!

Remember the first time Paula Deen charmed us all?! She still charms the paintings off the wall and Rachael Ray is still a breath of fresh air. And Alton Brown? What can you say about him? He could read a Physics book out loud and make it fascinating. He’d also make it understandable!

Uh, yeah… I’ve been a major fan of the Food Network for some time now. Over the past 5 or 6 years, unfortunately, some favorites have disappeared. Some chefs have wanted to ditch this or that show and move in a different direction, some have just fallen off the face of the earth – that sort of inevitable thing. Many have taken on new responsibilities and new shows and their original ones kind of fell by the roadside. However, the Food Network is extremely clever and darned good at what they do. They brought along Ace of Cakes and Guy Fieri and… in the opinion of this Food Network fanatic… saved the network. Most of the episodes on the Food Network are still can’t-miss television, even if we do miss a lot of the greatness from the past.

Guy Fieri is greatness in the present. He has a certain charisma, likability, and over-the-top charm that the Food Network needed JUST when it needed it the most. I’ll just be honest, some of the shows were beginning to put me to sleep! And I can’t say that the competitions are my favorite things to watch…. although I did love The Next Food Network Star.

Guy’s Diners, Drive-Ins, and Dives is one of the funnest shows on The Food Network. Guy has a way of bringing out the character in everyone he meets – making them almost as entertaining as he is.

If you’re also a Guy Fieri and Diners, Drive-ins and Dives fan, you’re going to love this: There is a new application dedicated to Diners, Drive-ins and Dives called Triple D App. It’s available on both iPhone and Android platforms. Miss an episode or two? Now you can see them right from your phone. Planning a Diners, Drive-ins and Dives trip of your own? Get a head start and see the menu (if available). Need directions? No problem, there’s a map to guide you on your way!

Come on, could this be any cooler? Click HERE for more information.

Food Network Diners, Drive-Ins and Dives: Season 1-3

Food Network Fans in One Corner, Cablevision in the Other

by Joi on December 31, 2009

Are you a cablevision customer? Do you love Food Network? Would you greatly miss Alton, Paula, Rachael, Ace and Guy if they suddenly stopped coming into your living room?

If you’ve answered yes, yes, and you bet I would – it’s time to act before it’s too late.
Food Network may be dropped from your TV lineup. That would mean no more Diners, Drive-Ins and Dives, no more Paula Deen, no more Bobby Flay, no Alton Brown, no Rachael Ray and no more Ace or his cakes. Good Lord! I can’t even imagine.

What can you do? Demand that Cablevision keep Food Network on the air by sending an eCard or calling 866-695-BEST. Due to the high volume of calls you may receive a busy signal, just keep trying. You can also send an eCard.

Spread the word on Twitter, Facebook, to your e-mail buddies, and around your neighborhood.

If you rely on Cablevision for your television viewing (at this moment I’m EXTREMELY thankful that I do not), rally the troops and save this wonderful channel. How ridiculous for cablevision to even THINK about ditching The Food Network. I’ll bet a lot of the other ridiculously stupid channels aren’t even being considered.

Speak up and speak out!

For more information and to stay up to date on the situation, check out I Love Food Network.

Good Morning America Launches a Recipe Site

by Joi on April 13, 2009

Wow, a few of my favorite things in the world are colliding: Good Morning America, Recipes, Wolfgang Puck, Paula Deen, Emeril Lagasse, Rachael Ray… I’m so there.

ABC News.com is launching a new GMA recipe site. In addition to recipes from the names above, you’ll find quick, affordable meal ideas and recipes, the anchor’s favorite recipes, and how to demos.

See the video below for details.

Why You Should Be Watching the Food Network!

by Joi on March 3, 2009

As you know, I’m a huge, huge fan of the Food Network. Paula Deen, Ace of Cakes, Rachael Ray, Guy, Tyler Florence, Nigella Lawson, Giada, Alton Brown, and on and on. Love them all. I’ve also seen and loved every Search for the Next Food Network Star episode – fascinating!

This is simply a network that is frequently on in our household. I got hooked when they first started rolling and I’ve been delightfully hooked since.

I often get e-mails from people asking what cookbooks and/or advice I’d recommend to cooking newbies – I give the standard advice you’d expect from me:

Use buttermilk in as many recipes as possible
Use butter instead of margarine as often as you can.
Read the recipe through ENTIRELY before beginning.
Season like you mean it, BUT go easy at first. You can always add more but you can never add less.
Keep your cleaning tools clean.
Get creative, don’t fix the same thing over and over again!
NEVER use instant mashed potatoes, not even as a joke.
Fall in love with Olive Oil.
Learn to make homemade bread – especially sourdough.
Leave the biscuits in the can and the cans on the shelves. Make your own biscuits.
Take pride in everything you make.
Experiment with different herbs and spices.
Rosemary loves chicken.
Basil loves tomatoes.
Use fresh ingredients.
Make meals more special with bright, colorful napkins and beautiful dishes (even if they’re disposable!).
You don’t have to spend a fortune to fill a belly. Buy in bulk and freeze what you don’t need… until you do need it!

These are the tips I dish out the most often. Sometimes there are extra ones – I guess it depends upon where my brain is at the time. I also list my personal “Must Have” cookbooks (which of course includes the Food Network Favorites, pictured above) However, I always stress that one of the most important things a new cook can do (and should do) is watch the Food Network religiously.

There are several reasons. For one, the cooks on this network are the best of the best. Bottom line: They know what they’re talking about! Some of my favorite recipes, and the ones I use again and again, are recipes I first saw on the Food Network.

Another reason is this: You’ll pick up on the excitement, fun, and passion for cooking that these cooks have. It’s contagious and you’ll fall in love with cooking again and again and again.

When I first started this recipe blog (as well as the website), I kept a Food Network daily schedule to the side. It became so much work that I stopped doing it. However, it appears that I’m far from the only Food Network addict out there! I’ve gotten so many e-mails from people wanting to have the updates again, that I’m going to start a daily “Today on Food Network” category. Each day, I’ll post what you can watch for on that particular day. They’ll be what I consider the BEST of the day – the episodes and recipes you won’t want to miss.

Today on the Food Network!

Tyler’s Ultimate – Ultimate Sloppy Joes
* Butternut Squash Coleslaw with Honey Goat Cheese Dressing
* Homemade Bread and Butter Pickles
* The Ultimate Sloppy Joes
* Crispy Parmesan Butternut Squash Chips
3:30, 2:30 C

Good Eats – Coconut Cake Revival
* Coconut Cake with 7-Minute Frosting
* Coconut Milk and Cream
* Coconut Extract
8:00 pm, 7:00 C

Good Eats – American Classics: Creole in a Bowl
* Red Beans and Rice
* Pickled Pork
8:30 pm, 7:30 C

Ace of Cakes – Cake-tastrophe
9:30 pm, 8:30 C

In the March Issue of Everyday With Rachael Ray

by Joi on February 23, 2009

One of my favorite magazines is Everyday With Rachael Ray. I haven’t missed an issue since I first say Rachael’s beautiful face smiling at me from the magazine rack. I go back and find her each month.

Not only are there wonderful recipes in each issue, there are also articles, reviews, and big beautiful pictures to inspire and motivate you to wax all kinds of brilliant in your own kitchen. I never throw an issue away, either. As a matter of fact, just yesterday I dug out my November 2006 issue for a Green Beans recipe I’m going to make this week. It has bacon, Worcestershire Sauce, dry mustard, jarred roasted red peppers, and Tabasco in it. Can you say Yum-O?! There’s also a Cheesy Scalloped Potatoes recipe in the same issue that I’ll use for the same meal.

I’m not sure why I’ve never gone on and subscribed to the magazine instead of grabbing it in the store each month. I guess its’ a tradition, I dunno. (Everyday With Rachael Ray – click the link and subscribe through Amazon if you want to outsmart me on this one!)

Check out what’s in the March Issue of Everyday with Rachael Ray:

Slow Cookers Making a Come Back – With a flick of the switch you can have easy & delicious family meals

Turkey Meatballs in Paprika Tomato Sauce
Chianti-Braised Short Ribs
Cider-Braised Pork Shoulder

Munch Madness- March madness is the most hyped event of the year for the NCAA, get in the spirit with ultimate game-day dishes

Cheese-Stuffed Hot Dogs with Spicy Onions
Black Bean-and-Cheese Chicken Fingers
Jumbo Shrimp Corn Dogs

$10 Dinners– Inexpensive dinners for a family of 4

Sweet Potato-and-Ham Fritters ($1.50 per person)
Cheesy Hash Brown Chili ($2.22 per person)
Chipotle Pork Quesadillas ($2.19 per person)
Roasted Garlic-and-Spinach White Pizza ($2.48 per person)

Burger of the Month – This burger exposes the best part of a Southwestern standard

Beef ‘n’ Bean Burrito Burgers

Snack Attack – Dig into these bite-sized treats that are easy to make and even easier to love

Spicy-Sweet Asian Nut Mix
Chocolate-Dipped Kettle Chips
Buffalo Potato Wedges with Warm Blue Cheese Dip
Pan-Fried Queso Dundido Dumplings
Parmesan Icebox Crackers

Lighten-Up– Classic recipes lightened up so they won’t weigh you down, plus send in your recipe and Every Day with Rachael Ray might help slash the calories

Scalloped Potatoes

*Before: Cal 385, Fat 32g, Sat. Fat 20g, Cholesterol 106mg
*After: Cal 237, Fat 6g, Sat. Fat 3g, Cholesterol 23mg

Tips

Swap cauliflower puree or zucchini for potatoes.
Swap whole wheat bread crumbs and a sprinkle of parmesan cheese for pastry crust

Sweet Spot – A meal isn’t complete without something sweet!

Frosted Animal Cookies
Raspberry-Lemon Meringue Cake
Crispy Rocky Road Bites
Root Beer Float Ice Pops

It all sounds delicious. Like everyone else, I’m actively looking for ways to trim the amount of money I spend on groceries, so I really love the $10 Dinners– Inexpensive dinners for a family of 4 - it’s a brilliant and well-timed idea.

Below are two wonderful Everyday with Rachael Ray recipes:
Prep time: 6 minutes Cook time: 6 minutes Makes: 2 to 3 servings

THAI SHRIMP CURRY
1 Tbsp. vegetable oil
1/2 lb. large shrimp, shelled and deveined
2 cups frozen stir-fry vegetables, thawed
4 tsp. cornstarch
1-1/2 cups COLLEGE INN® Culinary Broth, Thai Coconut Curry
1/4 tsp. red pepper flakes

Optional garnishes: cilantro and/or fresh basil

Directions:

Heat oil in large skillet. Add shrimp; stir-fry 2 minutes.
Add vegetables; stir-fry 2 minutes.
Dissolve cornstarch in broth; add red pepper flakes. Add to skillet. Cook, stirring, until thickened.
Serve over noodles or rice and garnish with fresh basil and cilantro, if desired.

GARLIC PESTO PEA HUMMUS
(Packed with protein and a snap to fix.)

1 can (15 oz.) DEL MONTE® 50% Less Salt Sweet Peas, drained
1/4 cup chopped sweet white onion
1 clove garlic
3 Tbsp. pesto
3 Tbsp. fresh lemon juice

Combine ingredients in food processor. Process until smooth.

Serve with pita wedges or pita chips.

8 servings

Per serving (8): Calories 25; Protein 1 gm; Carbohydrate 4 gm;
Total fat 0.3 gm (Sat. fat .10 gm); Cholesterol 0.2 mg; Sodium 83 mg;
Fiber 1 gm.

Recipes Courtesy of Everyday With Rachael Ray.

Gorgeous Platter and Bowl Set from Rachael Ray

by Joi on March 18, 2008

Check it out, the Rachael Ray 2-pc. Berry Paisley Platter and Dip Bowl, Red/ Orange (above) is as colorful and perky as Rachael Ray, herself, is.

Fresh veggies, fruit slices and even plain old chips would look twice as nice on Rachael’s nine inch paisley-shaped platter! The platter and coordinating bowl hold enough munchies and dip (or salsa) for the whole family. Sturdy melamine is dishwasher-safe.

A sneaky little tip that you didn’t hear from me: Stop by your favorite Authentic Mexican Restaurant (here in Owensboro, Kentucky, mine are Real Hacienda or El Toribio’s on the river) and get an order of chips and salsa AND cheese dip to go. Bring it home, dispose of the evidence a.k.a. the bag/containers. Serve the chips, cheese sauce, and salsa alongside some killer tacos or a taco salad. Served up on gorgeous dishes like the Rachael Ray 2-pc. Berry Paisley Platter and Dip Bowl, Red/ Orange, you’d be the talk of the town…or at least the table.

Okay, changing the pace here for a minute – going from Authentic Mexican food to Mexican-ish food. The next time you go to Taco Bell…don’t deny it, I’ve seen you there….order a hard shell FRESCO taco. They’re, honestly, better than the regular tacos. They seem fresher and, dare I say, more authentic. They’re also healthier. Trust me on this one – I’m addicted to them.

Today on the Food Network

by Joi on March 6, 2008

Today’s Food Network line-up makes my Kentuckian heart skip a couple thousand beats. Yeah, that good.

First of all, early this morning on Boy Meets Grill, Fried Chicken is the star of the show. Sign me up for any show where Fried Chicken’s center stage!

On Everyday Italian (the 4:30 pm episode), Giada will make pancakes with ricotta. I love pancakes almost as much as fried chicken, so I’m completely on board for that. Also, I love cooking with ricotta – whether it’s lasagna, manicotti, or stuffed pasta shells…it’s one of the most agreeable cheeses in the world. I can’t wait to see how she uses it with pancakes!

Immediately after this Everyday Italian, the Barefoot Contessa has an amazing sounding episode featuring Mac and Cheese, Peach Raspberry Shortcakes, and Radishes with Butter and Salt. Talk about beckoning to Spring.

As if that weren’t enough, Rachael Ray is even dedicating one of her 30 Minute Meals episodes to Bluegrass Burgers today. She’ll be making Kentucky Burgoo Burgers and Southern Succotash and Julip Sweet Tea. On the 30 Minute Meals right after the Kentucky one, she’ll feature Mac and Jack Salad and BBQ Chicken Burgers with Slaw – in her own words, “Yum-o!”

On Throwdown with Bobby Flay there’ll be more…. (wait for it, wait for it)…. Fried Chicken! The recipes will be Hattie’s Southern Fried Chicken, Fried Chicken with Ancho Honey, and Sauteed Swiss Chard with Red Onion and Serrano Chile Vinegar.

The 11:00 Good Eats ALSO features Fried Chicken! In between Bobby and Alton are my much-beloved and anticipated Ace of Cakes episodes. This is one of the most entertaining and enjoyable shows on the Food Network, I just wish there was a new episode every night. These lovable and talented people are the most entertaining people on television.

Great day on the Food Network – don’t miss a minute!

Rachael Ray Products for Those Serious About Their Kitchen!

by Joi on February 9, 2008

Rachael Ray 10 PC Gusto-Grip Birch Wood Block Set

If you’re serious about your kitchen and mean business when you’re cooking, you’ll want to add more Rachael Ray products to your collection. Mark my word, if this lady’s name is on it, it’ll be perfectly amazing and amazingly perfect.

Not only are her products of the highest quality, they’re designed by someone who actually cooks (a great deal) and, therefore, understands what products will best serve a cook. She knows what we need to be more efficient, neater, and even speedier. After all, she’s all about the speed, right?!

Furi Gusto-Grip Clean Cut System

I also love the bright, beautiful orange that her products come in. They’re like her personality – cheerful, colorful, and impossible to ignore.

Click through any of the link products in this post to learn more.

The following is a description from the web site about the 10 Piece Rachael Ray Hard Anodized Set, above.

This cookware set is an exceptional value including all of the pans needed to equip your kitchen with the most used cooking pieces. As the set contains only basic pieces you’ll really use each and every pan! It includes saucepans for whisking a homemade sauce or cooking your morning oatmeal, a big stockpot for soups stews or boiling pasta, and skillets – probably the most used pan in any kitchen that will help you turn out perfect pancakes or a tasty tuna melt.

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