All posts by Food Network Canada Editors

Ree Drummond’s 30-Minute Vegetarian Pasta Makes Peppers the Star

This veggie-forward recipe with a boozy kick is one of Ree Drummond’s all-time best pasta dishes, and it’s easy to see why! Serve up this creation from The Pioneer Woman when you need a 30-minute stress-free meal that’ll also immediately brighten your dinner table.

Ree starts mini sweet peppers, garlic, onion, red and orange bell peppers, poblano and jalapeno in butter and olive oil over medium-high heat for a flavourful base. For a bit of a boozy kick, she adds 1/2 cup clear tequila and serves it all up with fresh cilantro and reserved mini pepper rings for toppings.

Related: 16 Minutes Until Dinner With The Pioneer Woman’s Honey-Garlic Shrimp Skewers

The Pioneer Woman’s Six Pepper Pasta

Total Time: 30 minutes
Yields: 4 servings

Ingredients

Kosher salt
1 lb fettuccine
2 Tbsp salted butter
2 Tbsp olive oil
6 multi-colored mini sweet peppers, sliced into rounds, a few rounds reserved for garnish
3 cloves garlic, minced
1 medium yellow onion, diced
1 red bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1 poblano pepper, seeded and thinly sliced
1 jalapeno pepper, seeded and thinly sliced
Freshly ground black pepper
1/2 cup clear tequila
2 cups vegetable broth
1 cup heavy cream
3 Tbsp adobo sauce from canned chipotle peppers, plus more if needed
1/4 cup fresh cilantro, chopped

Related: The Pioneer Woman’s Fast White Chicken Chili Will Become a Weeknight Staple

Directions

1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions, then drain and set aside.

2. Meanwhile, in a large skillet, heat the butter and olive oil over medium-high heat. Add the mini sweet peppers, garlic, onion, red and orange bell peppers, poblano and jalapeno and season with a pinch of salt and pepper. Cook, stirring, until the onions and peppers begin to darken, about 3 minutes. Transfer the vegetables to a plate and set aside.

3. Return the skillet to the heat and allow it to come back up to temperature. Turn off the heat and pour in the tequila. Turn the heat back on and let it cook for 1 minute while scraping the bottom of the skillet to loosen any browned bits. Add the broth, bring to a simmer and simmer until reduced slightly, 3 to 5 minutes.

4. Reduce the heat to medium low and pour in the cream. Add the adobo sauce, stirring constantly. Cook until the sauce starts to thicken, another 4 to 5 minutes.

5. When the sauce is thick, add the vegetables to the skillet, making sure to include all the juices that have drained onto the plate. Stir and cook until the mixture is bubbly and hot, 1 to 2 minutes. Taste and add salt, pepper and/or adobo sauce if needed.

6. Add the drained pasta to the sauce and toss to combine. Transfer to bowls and garnish with fresh cilantro and a few reserved mini pepper rings.

Watch the How-To video


For more inspiration, check out The Pioneer Woman’s 16-minute dinners.

Watch The Pioneer Woman and stream all your favourite Food Network Canada shows through STACKTV with Amazon Prime Video Channels, or with the new Global TV app, live and on-demand when you sign-in with your cable subscription.

Fresh Northern Thai papaya salad and crispy fried pork belly

Fried Pork Belly Pairs Perfectly With Crunchy Papaya Salad in This Traditional Thai Dish

We may not be able to travel right now, but you can still send your taste buds on a flight to northern Thailand with this Taste Of recipe from Lakana Sopajan-Trubiana. Spicy, crunchy and full of flavour, this papaya salad pairs perfectly with salty fried pork belly.

“This is the style of papaya salad we make at home on our family rice farm in Isaan in northeastern Thailand,” says Lakana. “It’s different from the Bangkok ‘big city’ version: it’s funkier and more pungent from the addition of fermented fish sauce and salted crab. Traditionally, the salad is eaten with grilled or fried meat. Here we pair it with pork belly; the crunch and tang of the salad cuts the heaviness of the pork and balances out the dish.”

Related: Delicious Thai Takeout Recipe to Try This Week

Isaan Papaya Salad With Fried Pork Belly

Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour, 10 minutes
Servings: 4

Ingredients:

Som Tom (Papaya Salad)
4 to 10 fresh Thai bird chiles, depending on taste
2 cloves garlic
1 tsp palm sugar
½ cup halved grape tomatoes
3 Tbsp fermented fish sauce
1 Tbsp fish sauce
2 Tbsp tamarind juice
2 slices lime
2 cups shredded young green papaya
¼ cup shredded carrot
¼ cup salted crab

Fried Pork Belly
¼ cup fish sauce
1 tsp sugar
2 tsp ground black pepper
1 ¼ lbs pork belly, cut crossways into ½-inch-thick slices
2 ½ cups tempura flour
Canola oil, for frying

Equipment:

Large mortar and pestle (optional)

Fresh Northern Thai papaya salad and crispy fried pork belly

Related: Ground Pork Recipes You’ll Make On Repeat

Directions:

1. For the som tom (papaya salad): combine the chiles, garlic and palm sugar in a large mortar and bash with a pestle until it forms a coarse paste, 2 to 5 minutes. (You can also combine the ingredients in a medium bowl and use gloved hands to break, shred and mash the ingredients together). Add the tomatoes, fermented fish sauce, fish sauce, tamarind juice and limes and mix well. Add the papaya, carrot and salted crab and mix gently.

2. For the fried pork belly: combine the fish sauce, sugar and pepper in a bowl and mix well. Add the pork and massage the ingredients into the meat. Refrigerate 15 to 30 minutes to marinate.

3. Place the tempura flour in a large bowl. Coat the pork belly in the flour and place on a sheet pan fitted with a cooling rack. Pour oil to the depth of 1 to 2 inches into a large heavy skillet and place over medium to low heat. When hot, gently place the pork belly in the skillet and cook until golden brown and crispy, 15 to 20 minutes.

4. Drain the pork briefly on a clean wire rack set over a sheet pan. Serve with the papaya salad.

Cook’s Note: Hand-shredding with a large sharp knife, not with a box grater, is the traditional way to prepare the papaya for this salad and will give you a crunchier texture. You can tweak the flavours in this recipe to your preference: add more palm sugar for a sweeter dish, more chiles for spicier one and so on.

Looking for even more salad recipes? These hearty salads will brighten up any winter meal.

Beauty shot of Molly Yeh's Kung Pao Chicken, as seen on Girl Meets Farm, Season 6.

Skip Takeout With Molly Yeh’s Saucy and Spicy Kung Pao Chicken

Whether it’s scrumptious chicken shawarma tacos or a hearty zucchini pizza, Molly Yeh is an expert when it comes to comfort food classics. This is why it’s no surprise that we’re obsessed with the Girl Meets Farm star’s saucy, spicy twist on this Chinese takeout staple.

Boneless chicken thighs are cut into cubes, seasoned and mixed together with garlic, ginger, hoisin sauce, bell peppers, green beans, dried red chile peppers and Sichuan peppercorn powder for a hot and delicious one-dish meal you’ll want to eat on repeat.

Related: Molly Yeh’s Zucchini Pizza With Fresh Pesto Will Be Your New Go-To Pie

Beauty shot of Molly Yeh's Kung Pao Chicken, as seen on Girl Meets Farm, Season 6.

Molly Yeh’s Kung Pao Chicken

Total Time: 1 hour
Yields: 4 to 6 servings

Ingredients

2 tsp cornstarch
3 Tbsp soy sauce
3 Tbsp rice vinegar
1 1/2 pounds skinless, boneless chicken thighs, cut into 1-inch cubes
2 Tbsp hoisin sauce
1 tsp sugar
2 cloves garlic
One 2-inch piece ginger
2 Tbsp neutral oil
2 to 3 dried red chile peppers
1/2 lb green beans or Chinese long beans, sliced on a diagonal into 1-inch pieces
1 small red bell pepper, seeded and sliced
1/2 bunch scallions, trimmed and sliced on a diagonal
1/2 tsp Sichuan peppercorn powder or crushed black peppercorns and coriander seeds
1/2 cup unsalted roasted peanuts, plus more for garnish
Cooked white rice, for serving

Beauty shot of Molly Yeh's Kung Pao Chicken, as seen on Girl Meets Farm, Season 6.

Related: 25 Tasty Chinese Takeout Dishes You Can Master at Home

Directions

1. Whisk together the cornstarch, 1 tablespoon soy sauce and 1 tablespoon rice vinegar in a medium bowl. Add the chicken, then toss to coat and let marinate at room temperature, 20 minutes.

2. Combine the hoisin, sugar, remaining 2 tablespoons soy sauce, remaining 2 tablespoons rice vinegar and 2 tablespoons water in a small bowl. Grate the garlic and ginger into the sauce. Stir and set aside.

3. Heat a wok or large skillet over medium-high heat. Add the oil, then add the chicken. Stir-fry until browned on the outside, 3 to 5 minutes. Add the chiles, green beans, red pepper, scallions whites, Sichuan peppercorn powder and peanuts. Stir-fry until fragrant and the veggies are crisp-tender, 3 to 5 minutes. Add the sauce and simmer until thickened slightly and the chicken is completely cooked through, 2 to 4 minutes. Garnish with the scallion greens and additional peanuts. Serve with the rice.

Related: 15 Recipes From Around the World That’ll Help Fill Your Travelling Void

Watch Girl Meets Farm and stream Live and On Demand on the new Global TV App, and on STACKTV. Food Network Canada is also available through all major TV service providers.

Watch the how-to video here.


Leftover Grits, Ham & Gruyere Cheese = The Ultimate Fried Snack From Kardea Brown

Can a bite-sized fried recipe really be the snack of your dreams? As Kardea Brown proves time and time again with her mouth-watering comfort food on Delicious Miss Brown, the answer is yes with a capital Y.  Ready in 45 minutes, these crispy balls have all the goods thanks to the combo of ham, cheese, paprika, breadcrumbs and leftover cooked grits. It’s the afternoon snack we’ve all been waiting for.

Related: Kardea Brown’s Pan Fried Collard Greens Are the Garlicky, Bacon-y Vegetable Side Dish of Your Dreams

Kardea Brown’s Cheesy Country Ham Grit Balls

Total Time: 45 minutes
Yields: 10 to 12 servings

Ingredients:

Canola oil, for frying
1/2 cup diced country ham
2 1/2 cups leftover cooked grits
1 cup grated smoked Gruyere cheese
1/2 cup all-purpose flour
1/2 tsp paprika
1/8 tsp cayenne pepper
3 large eggs, lightly beaten
1 cup panko breadcrumbs
Kosher salt

Miss Kardea Brown rolls her Cheesy Country Ham Grit Balls with Spicy Mayo in breading, as seen on Delicious Miss Brown, Season 3.

Related: 32 Easy Air Fryer Recipes That Are Simply Delish

Directions:

1. Fill a large Dutch oven two-thirds full with oil and heat over medium-high heat to 360°F.

2. Add 2 tablespoons oil to a large heavy-bottomed skillet over medium-high heat. Add the ham and cook just until browned, 4 to 5 minutes. Remove with a slotted spoon to a large bowl. Add the grits and cheese to the bowl and stir until combined. Using wet hands, scoop 1/4 cup of the grit mixture, roll it into a ball and place on a platter or large plate. Repeat until all the grit mixture is used.

3. Whisk together the flour, paprika and cayenne in a shallow bowl. In a separate shallow bowl, add the eggs. Add the panko to another separate shallow bowl. Dip each grit ball into the flour mixture and shake to remove any excess before dipping into the eggs and then into the panko, spinning to coat completely.

4. Add the grit balls to the Dutch oven in batches, frying until brown on all sides, about 5 minutes. Remove to a sheet pan lined with a wire rack and immediately sprinkle with salt.

Looking for a Southern-style finish to your fried snack? Kardea Brown’s Caramel Apple Cake should hit the (sweet) spot.

Watch Delicious Miss Brown and stream Live and On Demand on the new Global TV App, and on STACKTV. Food Network Canada is also available through all major TV service providers.

Watch the how-to recipe video here:


Feta tomato pasta on plate

This Feta Tomato Pasta Trending on TikTok is as Easy as 1-2-3

As we’ve all been spending more time at home and in the kitchen this past year, it seems that everyone is getting more inventive with their cooking (and sharing it all over their socials). Some of our fave food trends to come out of quarantine cooking include everything from pancake cereal to focaccia bread art. The newest cooking craze? TikTok’s baked feta tomato pasta. Is it worth the hype? With just nine ingredients and 25 minutes from start to finish, we think so.

Feta tomato pasta on plate

Feta Tomato Pasta

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4

Ingredients:

2 pints cherry or grape tomatoes
⅓ cup olive oil
½ tsp salt
¼ tsp black pepper
½ tsp minced garlic
1 tsp chili flakes
200 g block of Greek feta cheese
1 Tbsp basil
300 g pasta of choice

Feta tomato pasta ingredients on kitchen countertop

Directions:

1. Preheat oven to 450°F and boil water in a large pot for the pasta. In a 9 x 9 baking dish, add the tomatoes, olive oil (reserve about 2 Tbsp), salt, pepper, garlic and chili flakes. Mix to coat. Place the block of feta in the centre and drizzle the top with the remaining olive oil. Bake in the oven until the tomatoes blister and the cheese melts, about 15-20 minutes.

Feta tomato pasta ingredients in dish

2. Season the boiling water with salt, cook the pasta to al dente or according to the package directions. Reserve half cup of pasta water for later.

Related: Best-Ever Pasta Recipes for Easy Dinners

3. Remove the baking dish from the oven and with the back of a fork, mash and mix the feta and tomatoes. Add the fresh basil and cooked pasta. If the pasta looks a little dry, add a splash of the reserved pasta water. Garnish with fresh basil and enjoy!

Feta tomato pasta ingredients in dish

We tried the KFC Cinnabon Dessert Biscuits and Popeye’s Famous Chicken Sandwich — are they worth the hype?

Molly Yeh’s Zucchini Pizza With Fresh Pesto Will Be Your New Go-To Pie

Our all-time favourite Girl Meets Farm recipes often include Molly Yeh’s healthier comfort food classics – think bagel salads and chicken shawarma – and this mouth-watering zucchini-forward pizza is no exception. Whether you’re looking for a hearty lunch or family-friendly dinner main, this pie is a slice of pizza heaven.

Make use of all that luscious basil and mint growing in your indoor herb garden by combining it with toasted pine nuts, garlic, crushed red pepper, zucchini and cheese for a meal you’ll want to eat on repeat. Find more tips and recipes with our ultimate herb guide.

Related: Molly Yeh’s One-Pot Wonder Taco Hot Dish

Molly Yeh’s Zucchini Pizza With Basil Mint Pesto

Total Time: 1 hour, 5 minutes
Yields: 4 servings

Ingredients

Pizza Dough:
500 grams (3 1/4 cups) all-purpose flour
2 tsp fine sea salt
1/4 tsp active dry yeast

Pizza Toppings:
1/2 cup pine nuts, toasted
4 cloves garlic
1/2 cup fresh basil, plus more for serving
1/2 cup fresh mint
1/4 tsp crushed red pepper, plus more for serving
1 lemon, halved
Kosher salt and freshly ground black pepper
1/2 cup shredded Parmesan, plus more for serving
1/2 cup olive oil
All-purpose flour, for dusting
1/2 lb fresh mozzarella, torn
1 small or 1/2 large (6 ounces) zucchini, cut into 1/8-inch-thick slices

Related: Molly Yeh’s Flaky Dill Bread: The Perfect Use for Leftover Herbs

Molly Yeh's Zucchini Pizza with Fresh Basil Mint Pesto

Directions

1. For the pizza dough: Mix together the flour, salt and yeast in a bowl, then stir in 350 grams (1 1/2 cups) water until combined. Cover with plastic wrap and put it down for an 18- to 24-hour nap at room temperature until it’s doubled in sized and bubbling.

2. For the pizza toppings: Preheat the grill with a pizza stone over medium-high heat. (If you don’t have a pizza stone, you can use a baking sheet.)

3. Combine the pine nuts, garlic, basil, mint, crushed red pepper, juice of half a lemon, 1/4 teaspoon salt, a few turns of black pepper and the Parmesan in a food processor and pulse to a coarse crumb. With the processor running, drizzle in the olive oil and blend until smooth. Taste and adjust the seasonings as desired.

4. Divide the pizza dough in half. On a floured pizza peel or baking sheet, flatten out one half of the dough into a 10- to 11-inch round. Spread with a thin layer of the pesto and top with half of the mozzarella. Bring it out to the grill. Grill the zucchini and remaining lemon half on the grates until charred, a few minutes. Add half the zucchini to the pizza and slide it onto the pizza stone. Close the grill and cook until the bottom is browned and cheese is melty, 6 to 9 minutes. Drizzle with more pesto, squeeze with juice from the charred lemon and add more Parmesan, crushed red pepper and basil and serve.

5. Repeat with the other half of the pizza dough and ingredients.

Related: The Best Homemade Pizza Recipes (Including Dough From Scratch)

Watch Girl Meets Farm and stream Live and On Demand on the new Global TV App, and on STACKTV. Food Network Canada is also available through all major TV service providers.

Watch the how-to video here:


 

Three cheesy jerk pork sandwiches with a homemade Jamaican coleslaw sit on a wooden board

Creamy Havarti Cheese and Spicy Jerk Pork Make for the Perfect Sandwich

Jerk sandwiches are a staple in Jamaican cuisine, and it’s no surprise why that’s the case. The flavourful jerk marinade is spicy, garlicky and zesty all at once, making it a delight to the taste buds. The addition of Armstrong Natural Havarti Cheese slices takes this sandwich recipe, developed by chef Roger Mooking, from takeout favourite to stand-out comfort food classic that’s totally achievable to make on the BBQ at home.

Related: Our 75 Best Sandwich Recipes

Three cheesy jerk pork sandwiches with a homemade Jamaican coleslaw sit on a wooden board

Cheesy Jerk Pork Sandwich

Prep Time: 30 minutes
Cook Time: 15 minutes, plus 24-48 hours marinating time
Total Time: 45 minutes, plus marinating time
Serves: 4

Ingredients:

Jerk Marinade
1 cup roughly chopped green onions
1 cup chopped white onion
2 Scotch bonnet peppers, stemmed and roughly chopped
1 tsp roughly chopped garlic
1/4 cup fresh picked thyme
2 Tbsp fresh lime juice
2 Tbsp ground allspice
2 Tbsp minced ginger
1 Tbsp soy sauce
1 tsp freshly ground black pepper

*Note: Use a pre-made jerk marinade of your choice to simplify this recipe (optional).

Sandwiches
4 boneless pork butt steaks (3/4-inch thick)
4-8 slices Armstrong Natural Havarti Cheese
4 large burger buns
1/4 cup finely sliced chives, divided

Coleslaw
1 cup finely sliced green cabbage
1 cup julienned carrot
1 Tbsp white wine vinegar
1 Tbsp lime juice
1/2 cup mayonnaise
1 tsp honey
1/2 tsp kosher salt
Freshly ground black pepper, to taste

Overhead shot of a cheesy jerk pork sandwich with homemade coleslaw, a toasted bun and two slices of Armstrong Havarti cheese

See More: Crispy Cheese Cup Recipe

Directions:

1. For the jerk marinade, combine green onions, white onions, Scotch bonnet peppers, garlic, thyme, lime juice, ground allspice, ginger, soy sauce and black pepper in a food processor. Blend until smooth. Place marinade in a resealable bag. Add pork steaks and turn so they are well coated in marinade. Place in the fridge to marinate for 24-48 hours.

2. For the coleslaw, combine white wine vinegar, lime juice, mayonnaise, honey, kosher salt and freshly ground black pepper to taste. Mix to combine. Mix in finely sliced green cabbage and julienned carrot. Cover and refrigerate for at least 1 hour.

3. Heat BBQ to medium-high heat. Butter the inside and the top of each bun. Remove pork steaks from the marinade and grill until they reach an internal temperature of 145ºF-150ºF, about 4-5 minutes per side. Place 1-2 slices of Armstrong Natural Havarti Cheese on top of each pork steak and let melt. Toast all sides of the buttered buns on the grill.

4. Place pork steak on the grilled bottom bun. Shake off excess dressing and evenly divide coleslaw on top of steaks. Sprinkle with chopped chives and top with bun.

Angus beef burgers topped with Armstrong Medium Cheddar Cheese, fresh herbs and pickled daikon radish and carrots

These Easy Banh Mi Cheeseburgers Come Together in Just 30 Minutes

Grilling shouldn’t be reserved for summer. Need proof? This delicious Vietnamese-inspired cheeseburger recipe by chef Roger Mooking is here to improve dinner menus everywhere. Quick pickled daikon radish and carrots together with fresh herbs (choose cilantro or basil based on your preference, or a mix of both!) balance the richness of Angus beef patties, creamy mayonnaise and perfectly melted slices of Armstrong Medium Cheddar Cheese. Throw on your winter boots, heat up your backyard BBQ and get cooking!


See More: Our 80 Most Popular Burger Recipes

Banh Mi Burger

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Serves: 4

Ingredients: 

Daikon Radish and Carrot Pickle
1 cup water
1 cup white vinegar
2 Tbsp sugar
1 Tbsp kosher salt
3/4 cup daikon radish batonettes, about 3-inches long
3/4 cup carrot batonettes, about 3-inches long

Burgers
1 1/2 lb ground beef
1/2 tsp finely grated garlic
1/2 tsp five-spice powder
3/4 tsp kosher salt
4 slices Armstrong Natural Medium Cheddar Cheese
4 buns
1/2 cup mayonnaise, divided
2 Persian cucumbers, ends trimmed, thinly sliced lengthways with a peeler
1 jalapeno pepper, thinly sliced
1/2 cup fresh cilantro and/or basil

Related: Vegetarian Cauliflower Cheese Quesadilla With Salsa

Two beef burgers with a slice of Armstrong Medium Cheddar Cheese, fresh herbs and quick pickles sit on a wooden board, a package of Armstong Cheese beside them

Directions:

1. Start by making the daikon radish and carrot pickle. Combine water, vinegar, sugar and salt in a small pot. Bring to a boil. Once boiling, add daikon radish and carrot pieces. Remove from heat. Set aside until daikon radish and carrots soften, become pickled, and are room temperature, about 20 minutes.

2. In a large bowl combine ground beef, grated garlic and five-spice powder. Mix well to combine. Divide the burger mixture into four 6oz patties. Make sure the patties are at least 25% larger than the buns as they will shrink during cooking.

3. Heat BBQ to medium-high heat. Season the burgers on both sides with salt. Place burgers on the grill and cook 4-5 minutes per side, until the internal temperature reads 145ºF on a thermometer. During the last minute of cooking, place a slice of Armstrong Natural Medium Cheddar Cheese on top of each burger and close the BBQ lid to melt cheese, about 1 minute.

4. Slice each bun open. Hollow out the top of each bun. Butter buns and toast on the grill. Spread mayonnaise on the top and bottom of each grilled bun. Place burger on top of each bun. Top with drained daikon radish and carrot pickles, cucumber slices, jalapeno slices, and fresh cilantro or basil leaves.

Carolina Smothered Chicken with Creamy Mustard Sauce, as Seen on Delicious Miss Brown, Season 3.

This Kardea Brown Creamy Carolina Smothered Chicken Recipe is a Must-Try

As Kardea Brown has proven time and again on Delicious Miss Brown, truly crave-worthy comfort food involves a familiar favourite (chicken, chicken and more chicken) combined with a thick, mouth-watering sauce that will make you want to lick your plate clean. Trust us, you’ll want to introduce this hearty dish into your regular meal rotation.

Related: Kardea Brown’s Beef and Okra Stew is the Warming Dinner You Didn’t Know You Were Craving

Kardea Brown’s Carolina Smothered Chicken with Creamy Mustard Sauce

Total Time: 1 hour, 10 minutes
Yields: 4 servings

Ingredients

Chicken:
1 cup all-purpose flour
1 Tbsp House Seasoning, recipe follows
4 bone-in chicken thighs
1 cup canola oil

Sauce:
1 medium onion, diced
2 Tbsp unsalted butter
4 cloves garlic, minced (about 1 tablespoon)
1 tsp dried thyme
1/2 tsp dried rosemary
1/3 cup low-sodium chicken stock or broth
1 1/2 cups heavy cream
1/2 cup Dijon mustard
1 tsp ground mustard
2 Tbsp chopped fresh parsley

House Seasoning:
1/4 cup garlic powder
1/4 cup onion powder
1/4 cup sweet paprika
1/4 cup kosher salt
1/4 cup freshly ground black pepper

Related: Kardea Brown’s Pan Fried Collard Greens Are the Garlicky, Bacon-y Vegetable Side Dish of Your Dreams

Host Kardea Brown, Carolina Smothered Chicken with Creamy Mustard Sauce, Roasted Broccoli Salad with Bacon Dressing, as Seen on Delicious Miss Brown, Season 3.

Directions

1. For the chicken: Whisk together the flour and House Seasoning in a large bowl. Add the chicken and toss to coat.

2. Add the oil to a large cast-iron skillet over medium-high heat. Remove the chicken from the flour mixture, shaking to remove any excess, and add to the hot oil. Fry until the chicken is golden brown on all sides, about 5 minutes per side. Remove to a plate and set aside.

3. For the sauce: Add the diced onions to the hot oil in the skillet and cook until the onions are slightly softened and translucent, 2 to 3 minutes. Add the butter, garlic, thyme and rosemary and cook until fragrant, about 1 minute more. Whisk in the stock, scraping up any bits from the bottom of the pan. Simmer until thickened, 3 to 4 minutes. Whisk in the cream, Dijon and ground mustard and bring to a simmer again until thickened, 2 to 3 minutes. Add the chicken, turning to coat with the gravy. Cover and cook, turning the chicken occasionally, 25 to 30 minutes. Sprinkle with the parsley before serving.

4. House Seasoning: Yields 1 1/4 cups. Stir together the garlic powder, onion powder, paprika, salt and pepper in a medium bowl. Keep in an airtight container for up to 6 months.

Related: Skip the Drive-Thru With Kardea Brown’s 30-Minute Fish Fillet Sandwich

Watch Delicious Miss Brown and stream Live and On Demand on the new Global TV App, and on STACKTV. Food Network Canada is also available through all major TV service providers.

Watch the how-to video here:


Bannock butternut squash pizza

Christa Bruneau-Guenther’s Butternut Squash Bannock Pizza = Perfect Comfort Food

Just when you thought comfort food couldn’t get any better, this bannock pizza crust — from Christa Bruneau-Guenther of Feast Café Bistro — makes for the perfect canvas. It is layered with mouth-watering roasted butternut squash, lots of cheese and a maple chipotle white sauce.

Bannock butternut squash pizza

Butternut Squash Bannock Pizza

Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 1 large pizza or 4-6 servings

Ingredients:

Bannock Dough Pizza Crust
3 cups  unbleached all-purpose flour (plus extra for dusting)
1 tsp baking powder
1 tsp sugar
1 tsp sea salt or kosher salt
¾ tsp yeast
1 Tbsp olive oil (canola oil or vegetable oil)
1 ½ cups warm water

Maple Chipotle Lime Sour Cream White Sauce
¼ cup sour cream
2 tsp mayonnaise
1 tsp chipotle paste (or 1 Tbsp finely minced from a can of chili in adobo sauce)
1 Tbsp maple syrup
1 Tbsp fresh squeezed lime juice (or use 1 tsp lime juice from concentrate)

Other Pizza Ingredients
½ butternut squash, peeled, cored and thinly sliced
2 Tbsp olive oil, avocado oil, vegetable oil, canola oil or grapeseed oil
1 tsp chili powder
½ tsp sea salt or kosher salt
1 tsp pine nuts
1 cup shredded mozzarella
½ cup shredded Cheddar cheese
2 green onions, thinly sliced for garnish

Related: Chef Christa Bruneau-Guenther Brings Her Home Cooking and Indigenous Roots to Wall of Chefs

Directions:

1. In a large bowl, make the dough: combine flour, baking powder, sugar and salt. Then make a well in the middle of the flour mixture.

2. In a separate bowl, add yeast and oil to warm water and mix with a fork. Gently pour the liquid mixture into the flour hole or well.

3. Using a fork, spoon or hands, fold or work the flour into the water. Knead the dough into a ball, don’t over knead. Let dough sit for 10-15 minutes covered with a kitchen towel.

Related: The Best Homemade Pizza Recipes (Including Dough From Scratch)

4. For the sauce: in a mid-sized bowl, mix all ingredients together until well combined. Reserve for later.

5. Pre-heat oven to 400°F and place squash on a baking sheet. Add oil, chili powder and salt, mix well. Scatter squash into a single layer. Bake for 12-16 minutes or until squash is cooked through and soft. Set aside.

6. On a lightly floured surface, roll out reserved bannock dough with a rolling pin,  and place on a sheet pan. Prick dough with a fork.

Related: Canadian First Nations Recipes You’ll Love

7. Add white sauce to dough and generously place squash over dough. Sprinkle squash with pine nuts and various cheeses. Bake at 425°F for 15-17 minutes or until cheese is bubbly and crust is golden brown.

8. Remove from heat. Add a smattering of green onions and top with drizzle of white sauce. Enjoy.

This recipe first appeared on an episode of Big Food Bucket List, which you can watch here. Big Food Bucket List streams Live and On Demand on the new Global TV App and on STACKTV. Food Network Canada is also available through all major TV service providers.

Your New Favourite Fish Dish: The Pioneer Woman’s Crispy Cerveza Battered Cod

We love a classic fish and chips recipe as much as the next person — but if you’re looking to up your kitchen (and seafood) game, make this crispy, battered fish dish from Ree Drummond herself.

Two pounds of fresh cod is simmered in Mexican lager-infused spicy seasonings, while homemade charred lime crema is the perfect topper in addition to the napa cabbage, onions, flour tortillas and lime wedges. Although it might take a little longer than the average dish, go ahead and break out that deep-frying thermometer and get started! Bon appetit!

Related: The Pioneer Woman’s Tex-Mex Recipes Will Satisfy Your Cheesy, Meaty Cravings

The Pioneer Woman’s Crispy Cerveza Battered Fish

Total Time: 1 hour
Yields: 6 servings
Special Equipment: a deep-frying thermometer

Ingredients:

Crispy Battered Fish

Vegetable oil, for frying
2 1/2 cups all-purpose flour
1/3 cup cornstarch
1 Tbsp kosher salt
2 tsp cayenne pepper
1 tsp smoked paprika
1 tsp baking powder
1 tsp freshly ground black pepper
Two 12-ounce bottles Mexican lager
2 lbs cod, cut into 1/2-by-1 1/2-by-3-inch sticks

Related: This Bold 5-Ingredient Sheet Pan Steak Supper From The Pioneer Woman Will Brighten Your Table

Serving

12 flour tortillas (7-inch)
2 cups shredded napa cabbage
1 cup finely diced red onion
1 cup fresh cilantro sprigs
1 cup lime wedges
Charred Lime Crema, recipe follows

Charred Lime Crema

2 jalapenos
1 small white onion, peeled and cut into 1/4-inch rounds
2 Tbsp olive oil
1 cup fresh cilantro leaves, plus more for garnish
Kosher salt and freshly ground black pepper
1 cup Mexican-style crema
1 lime, zested and juiced ‘

Related: The Pioneer Woman’s Fast White Chicken Chili Will Become a Weeknight Staple

Close-up of Crispy Cerveza Battered Fish

Directions:

1. For the crispy battered fish: Preheat the oven to 200°F. Fit a wire rack in a baking sheet; set aside.

2. In a large pot, heat 2 inches of vegetable oil over medium-high heat to 375°F.

3. Make the batter: In a large bowl, whisk together the flour, cornstarch, salt, cayenne, paprika, baking powder and pepper. Add the beer and whisk until smooth.

4. Working in 2 to 3 batches, coat the fish in the batter. Carefully transfer the battered fish to the hot oil. Fry each batch for 4 minutes, flipping halfway through. Remove the fried fish to the wire rack on the baking sheet to allow the oil to drain away. This will ensure it stays crispy. Transfer the baking sheet with the fish to the oven to keep warm while you get everything else ready. The fish can sit in the oven up to an hour staying warm.

5. For serving: Wrap the tortillas in foil and place in the oven to warm for 10 minutes.

6. Unwrap the tortillas and serve alongside the fish and all the fixings: cabbage, red onion, cilantro, lime wedges and Charred Lime Crema.

Charred Lime Crema

1. Heat a grill or grill pan over medium-high heat.

2. Toss the jalapenos and onion rounds in the olive oil in a bowl. Grill the jalapenos and onion rounds until charred all over, turning as needed, about 5 minutes total. Place the jalapenos in a bowl and cover tightly with plastic wrap for 10 minutes. Set the onions aside.

3. Cut the jalapenos in half, remove the stems and seeds and gently scrape off the charred skin. Roughly chop the grilled onion rounds.

4. Combine the jalapenos, onion, cilantro and some salt and pepper in a food processor. Pulse in 2-second increments until finely minced.

5. Whisk together the crema and lime zest and juice in a medium bowl. Add the jalapeno-onion mixture to the bowl with the crema and fold everything together until fully incorporated.

6. Pour into a serving dish and garnish with cilantro leaves. Serve as a flavorful topping on your favorite tacos.

Watch the full how-to video:


Want to spend less time in the kitchen and more time with your family? The Pioneer Woman’s top cooking tips for easier weeknight dinners will help you get started.

Watch The Pioneer Woman via stream Live and On Demand on the new Global TV App and on STACKTV. Food Network Canada is also available through all major TV service providers.

Kardea Brown’s Big Apple Crumb Cheesecake is the Dessert You Deserve Right Now

Kardea Brown’s hearty, creamy, apple-forward cheesecake may be a little more time-consuming than the average baking session, but it’s absolutely worth the wait. From the graham cracker crust and cream cheese filling to the tart and tangy apple crumb topping, there’s no need to wait for a special occasion to relish every last bite.

Related: Our Most Excellent Cheesecake Recipes for Total Dessert Bliss

Related: Kardea Brown’s Pan-Fried Collard Greens Are the Garlicky, Bacon-y Vegetable Side Dish of Your Dreams

Kardea Brown’s Big Apple Crumb Cheesecake

Total Time: 5 hours, 10 minutes (includes cooling and chilling time)
Yields: 8 to 10 servings

Ingredients:

Nonstick cooking spray, for the pan
15 graham crackers (or 2 cups crushed graham cracker crumbs)
3 Tbsp packed light brown sugar
1/4 tsp kosher salt
5 Tbsp unsalted butter, melted and cooled

Apple Crumb Topping:
1 1/2 cups all-purpose flour
1/2 cup packed light brown sugar
1 tsp ground cinnamon
1/4 tsp kosher salt
1 stick unsalted butter, melted and cooled
1 tart apple, peeled, cored and diced

Cheesecake Filling:
1 cup granulated sugar
2 Tbsp cornstarch
Pinch kosher salt
Three 8-ounce packages cream cheese, at room temperature
1 cup sour cream
3 large eggs plus 1 large egg yolk, at room temperature
2 tsp vanilla extract
Store-bought caramel sauce, for serving

Related: Kardea Brown’s Beef and Okra Stew is the Warming Dinner You Didn’t Know You Were Craving

Directions:

1. For the graham crust: Preheat the oven to 350°F. Lightly spray a 9-inch springform pan with nonstick cooking spray and place on a baking sheet.

2. Add the graham crackers to a food processor and pulse until fine, then add the brown sugar and salt and pulse until well combined. Drizzle in the melted butter and stir until the mixture resembles damp sand. Press the crumbs into the bottom of the prepared springform pan in an even layer. Bake the crust until firm, about 10 minutes, then let cool.

3. For the apple crumb topping: Stir together the flour, brown sugar, cinnamon and salt in a medium bowl. Drizzle in the butter and stir until the mixture resembles wet sand, using your hands to form some clumps. Fold in the diced apple.

4. For the cheesecake filling: Stir together the granulated sugar, cornstarch and salt in a small bowl. Pulse together the cream cheese and sour cream in a food processor until smooth. With the processor running, add the sugar mixture 1/2 cup at a time until the mixture is smooth. Add the eggs and yolk one at a time, pulsing until well combined, then add the vanilla, scraping down the sides of the processor and giving it another pulse to make sure everything is incorporated. Pour the cheesecake filling over the top of the graham cracker crust.

5. Sprinkle the crumb topping over the filling. Bake the cheesecake until it is mostly set but still has a bit of a jiggle in the center, 60 to 70 minutes. Turn off the oven and leave the oven door slightly open for 1 hour. Remove the cheesecake from the oven and allow to cool to room temperature, about another hour, then refrigerate for 1 hour more. Run a paring knife around the outside before unmolding and slicing. Serve drizzled with the caramel sauce.

Watch the how-to video here:


Watch Delicious Miss Brown and stream Live and On Demand on the new Global TV App, and on STACKTV. Food Network Canada is also available through all major TV service providers.

Fill Your Bread Basket With Ina Garten’s Mini Brioche Rolls

The Barefoot Contessa’s warm, comforting mini brioche rolls may be a little more time-consuming than what you’re accustomed to when baking, but they’re well worth the wait once you take a bite of these melt-in-your-mouth gems. Perfect for a special occasion or to make-ahead for a mid-day snack, Ina Garten’s mini brioche rolls are bursting with flavour.

Related: Ina Garten’s Fresh Whiskey Sours Will Be Your Go-To Cocktail

Ina Garten’s Mini Brioche Rolls

Total Time: 12 hours, 5 minutes
Yields: 20 rolls

Ingredients:

1/2 cup warm water (110 to 120 degrees F)
1 package dried yeast
3 Tbsp sugar
6 extra-large eggs, at room temperature
4 1/2 cups unbleached flour
2 1/2 teaspoons kosher salt
12 Tbsp (1 1/2 sticks) unsalted butter, at room temperature
1 egg mixed with 1 tablespoon milk, for egg wash

See More: Dinner Etiquette Tips That Would Make Ina Garten Proud

Directions:

1. Combine the water, yeast, and sugar in the bowl of an electric mixer fitted with the paddle attachment. (If the bowl is cold, start with warmer water so it’s at least 110 degrees when you add the yeast.) Mix with your hands and allow to stand for 5 minutes until the yeast and sugar dissolve. Add the eggs and beat on medium speed for 1 minute, until well mixed. With the mixer on low speed, add 2 cups of the flour and the salt and mix for 5 minutes. With the mixer still on low, add 2 1/4 more cups of flour and mix for 5 more minutes. Scrape the dough into a large buttered bowl and cover with plastic wrap. Refrigerate overnight.

2. The next day, allow the dough to sit at room temperature for 1 hour. Meanwhile, grease 20 mini brioche tins. Set aside.

3. Place the dough in the bowl of an electric mixer fitted with the dough hook, add the softened butter in chunks, and mix for 2 minutes, adding additional flour as needed to make a ball. Turn the dough onto a lightly floured board and divide the dough into 20 (1 3/4-ounce) balls and place them in the tins. Cover the tins with a damp towel and set aside to rise at room temperature until doubled in volume, about 2 hours.

4. Preheat the oven to 350°F. When the rolls have risen, brush the top of each with the egg wash and bake for 20 minutes, or until the tops spring back and it sounds slightly hollow when tapped. Turn the rolls out onto a wire rack to cool.

Related: How to Make Ina Garten’s Make-Ahead Mashed Potatoes

Watch Barefoot Contessa: Back to Basics and stream Live and On Demand on the new Global TV App, and on STACKTV. Food Network Canada is also available through all major TV service providers.

Anna Olson holds up a ceramic ramekin dessert

Anna Olson’s Genius Way to Use Up Leftover Holiday Cookies

They say one person’s trash is another person’s treasure – and this rule certainly applies in the kitchen! From pie crusts to trifles, there are dozens of creative ways to use stale cookies in sweet repurposed recipes. Use Anna Olson’s tip below for any type of cookies you have on hand, or try your hand at one of our other great recipes that make use of your sweet holiday leftovers.

Related: Shop Anna Olson’s Top 10 Baking Gadgets

Sugar Cookies


To use as a crumble topping, break up leftover sugar cookies into little pieces in a bowl. For every one cup of crumbled up cookies, add two tablespoons of melted butter and half a teaspoon of cinnamon. It’s that easy! After cooling, serve this delicious dessert as you like it – drizzled with caramel sauce, with a scoop of ice cream, or a dash of icing sugar.

Chocolate Sandwich Cookies

Wooden charcuterie board with a chocolate dessert salami cut into small coins

Take leftover store-bought or homemade chocolate sandwich cookies and make a rich, chocolate-y no-bake dessert (that makes a great late holiday gift!). Chocolate sandwich cookies, graham crackers and pretzels stud this dessert salami, making it the perfect recipe to use up all your leftover snacks.

Get the recipe for No-Bake Oreo Salami

Gingerbread Cookies

Milk chocolate bark studded with ginger snap cookies, cranberries and pistachios and drizzled with white chocolate

Got surplus gingerbread cookies or a smashed gingerbread house? Crushed up gingerbread cookies work perfectly in place of ginger snaps in this milk chocolate holiday bark.

Get the recipe for Gingerbread Holiday Bark

Shortbread Cookies

Vanilla ice ccream swirled with strawberries and topped with a cookie crumble

For a sweet, buttery topping, crumble leftover shortbread cookies on top of ice cream drizzled in homemade strawberry rhubarb syrup. It’ll add a little crunchy texture to your sundae.

Get the recipe for Strawberry Rhubarb & Shortbread Cookie Crumble

Anything Else!

Grasshopper pie with chocolate crust and mint cream filling and a sprinkling of chocolate cookie crumble

Instead of graham crackers, use a cookie of your choice to make a delicious pie crust. For this traditional grasshopper pie recipe, crush chocolate cookies and mix with melted butter. Press into a pan and then fill with marshmallow fluff. Delish!

Looking for more ways to use up leftovers? Check out these tasty ways to use all that leftover turkey, plus these sweet & savoury ways to repurpose pie dough.

Kardea Brown’s One-Pan Cheesy Baked Eggs Make Brunch a Breeze

Looking for a new recipe to add to your regular brunch rotation? As Kardea Brown shows us with this mouth-watering cheesy baked dish, it’s easy to elevate the humble egg with just a few basic ingredients. Chopped mustard greens, hash browns and various cheeses are tossed into a casserole dish alongside eggs for a hearty comfort food that’ll leave you belly full.

Related: Kardea Brown’s Pan Fried Collard Greens Are the Garlicky, Bacon-y Vegetable Side Dish of Your Dreams

Kardea Brown’s One-Pan Cheesy Baked Eggs

Total Time: 1 hour, 30 minutes
Yields: 8 to 10 servings

Ingredients:

4 Tbsp unsalted butter, at room temperature
3 cups chopped mustard greens
1 clove garlic, minced
Kosher salt and freshly ground black pepper
12 large eggs, lightly beaten
1/2 cup milk
1/2 cup baking mix, preferably Bisquick
2 cups grated sharp yellow Cheddar
2 cups grated Monterey Jack cheese
2 cups frozen hash browns

Related: Kardea Brown’s Beef and Okra Stew is the Warming Dinner You Didn’t Know You Were Craving

Directions:

1. Preheat the oven to 350°F. Grease a 9-by-13-inch baking dish with 1 tablespoon softened butter.

2. Melt the remaining 3 tablespoons butter in a skillet over medium heat. Add the mustard greens, garlic and a pinch of salt and pepper and saute just until wilted, 2 to 3 minutes. Remove from the heat and cool slightly.

Miss Kardea Brown finishes her Cheesy Baked Eggs as seen on Delicious Miss Brown, Season 3.

3. Whisk together the eggs, milk, baking mix, 1/2 teaspoon salt and some pepper in a bowl until well incorporated. Stir in the mustard greens, cheeses and hash browns. Pour into the greased baking dish. Bake until puffed lightly, golden brown and soft-set in the middle, 45 to 50 minutes.

4. Cool slightly before slicing and serving warm.

Related: The Best Ways to Prepare Eggs Around the World, From France to Japan

Watch Delicious Miss Brown and stream Live and On Demand on the new Global TV App, and on STACKTV. Food Network Canada is also available through all major TV service providers.

Ham and Collard Greens Star in This Tasty Soup From The Pioneer Woman

Ever wonder how to cook collard greens? We’ve got the perfect comforting dish for your first attempt. Collard greens have seen a resurgence in popularity of late, and The Pioneer Woman herself has an easy soul food recipe you can quickly whip up on a busy weeknight.

Crisp bunches of collard greens, diced ham, navy beans and a spicy kick from minced jalapeno simmer together in a chicken broth for a must-try soup that is the ultimate example of comfort food. Sprinkle with fresh Parmesan cheese and consider grabbing a crusty artisan baguette for serving. Voila! This simple Ree Drummond masterpiece is one of our favourite Pioneer Woman recipes.

Related: The Pioneer Woman’s Tex-Mex Recipes Will Satisfy Your Cheesy, Meaty Cravings

The Pioneer Woman’s Ham and Collard Soup Recipe

Total: 35 minutes
Yields: 8 servings

Ingredients:

2 Tbsp salted butter
2 Tbsp olive oil
2 cloves garlic, minced
1 large yellow onion, thinly sliced
1 jalapeno, stemmed, seeded and minced
2 quarts (8 cups) chicken stock
2 lbs ham, diced
2 tsp kosher salt
1 tsp freshly ground black pepper
3 bunches collards, stems removed, chopped
Two 15.5-ounce cans navy beans, drained and rinsed
1 Tbsp apple cider vinegar
1 cup freshly grated Parmesan
1/4 cup fresh parsley, chopped
Crusty artisan baguette, torn into pieces, for serving

Related: The Pioneer Woman’s Top Cookie Recipes to Satisfy Your Sweet Tooth

Directions:

1. Heat the butter and olive oil in a large Dutch oven over medium-high heat. Add the garlic, onion and jalapeno and cook, stirring, until softened, 3 to 4 minutes. Add the stock, ham, salt, pepper, collards and beans. Bring to a boil and reduce to a simmer. Cook until the collards have softened and the flavors have come together, about 20 minutes.

2. Stir in the vinegar and taste. Adjust the seasonings as needed. Serve in bowls and garnish with the Parmesan and parsley. Serve each bowl with a chunk of crusty baguette.


Related: The Pioneer Woman’s Fast White Chicken Chili Will Become a Weeknight Staple

Watch The Pioneer Woman via stream Live and On Demand on the new Global TV App and on STACKTV. Food Network Canada is also available through all major TV service providers.

Close-up of Mashed Potato with Goats Cheese, as seen on Barefoot Contessa: Back to the Basics, Season 15.

How to Make Ina Garten’s Make-Ahead Mashed Potatoes

It really doesn’t matter whether you serve turkey, ham, a turducken or even a tofurky — for many, the real star of a holiday meal is the mashed potato. Nothing beats the side dish’s creamy texture and buttery flavour, which is why we’re always looking to up our mashed potato game with cheese, buttermilk, bacon and other delightfully decadent toppings.

Close-up of Mashed Potato with Goats Cheese, as seen on Barefoot Contessa: Back to the Basics, Season 15.

Related: Ina Garten’s Coziest Holiday Brunch Recipes

Ina Garten’s stress-free, goat cheese-filled make-ahead mashed potatoes recipe will certainly become a winner at your festive table this year. These spuds are one of those amazing dishes you can make ahead, and then heat up on the day to give them a crunchy Parmesan crust. Because who doesn’t want to check off another item on your to-do list before the big day? The only real trick will be not eating them all yourself. Simple, laid back and delicious — exactly how Ina Garten believes gatherings with friends and family should be.

Ina Garten’s Make-Ahead Goat Cheese Mashed Potatoes

Ingredients:

3 lbs large Yukon gold potatoes, peeled and cut in 3/4-inch chunks
5 large garlic cloves
Kosher salt and freshly ground black pepper
7 to 8 oz garlic-and-herb goat cheese, at room temperature, such as Montrachet
4 Tbsp (1/2 stick) unsalted butter, at room temperature
1 1/2 cups sour cream
1/2 cup half-and-half or milk
1/2 cup freshly grated Parmesan cheese

Directions:

1. Preheat the oven to 375°F. Place the potatoes, garlic and 1 tablespoon salt in a large pot with enough water to cover the potatoes. Bring to a boil over high heat, reduce to a simmer and cook for 20 to 25 minutes, until very tender.

2. Drain the potatoes and garlic and process them together through a food mill fitted with the coarsest blade set on top of a bowl. While the potatoes are still hot, stir in the goat cheese, butter, sour cream, half-and-half, 4 teaspoons salt and 2 teaspoons pepper until smooth.

See More: Ina Garten’s Vegetable Sides That Will Steal the Show 

3. Pour the mixture into a 9-by-12-by-2-inch oval baking dish, smoothing the top. Sprinkle the Parmesan on top and bake for 30 to 40 minutes, until lightly browned. Serve hot.

4. Make it ahead: Assemble the dish, including the parmesan, and refrigerate for up to 3 days. Bake before serving.

Watch Barefoot Contessa: Back to Basics and stream Live and On Demand on the new Global TV App, and on STACKTV. Food Network Canada is also available through all major TV service providers.

We Tried the KFC Cinnabon Dessert Biscuits — Are They Worth the Hype?

Is it possible that two popular food chains have crafted the dessert pairing we didn’t know we needed? KFC Canada has joined fast-food forces with Cinnabon for a dessert that is so 2020 — chaotic.

As of December 2, KFC Cinnabon Dessert Biscuits are available across Canada while quantities last. It’s the perfect holiday treat for those who love trying the latest food crazes — or simply want to travel back (in their minds) to warm weather and carnival eats.

So, is this dessert mashup worth the buzz? You needed answers, so we gave it a try on your behalf. (You can thank us later).

Related: We Tried Popeyes’ Famous Chicken Sandwich That Finally Arrived in Canada – Is It Worth the Hype?

So, what exactly are KFC Cinnabon Dessert Biscuits?

This savoury treat is essentially a Frankenstein’s monster of a dessert (which is totally on-trend), combining KFC’s signature buttermilk biscuits with Cinnabon’s cinnamon brown sugar glaze, cream cheese frosting and chocolate bow tie toppers. To be honest, it reminds us of must-try summer carnival foods, like the ones that garner headlines at the CNE every year.

Customers can order them individually ($1.99), as a four-pack ($6.99) or as part of KFC’s Festive Buckets — the Festive Mighty Bucket for One ($11.99) and the Festive Double Bucket ($35.99).

Related: Meatball Fans Rejoice! IKEA Canada Restaurant Now Offers Takeout

First Look

“Soggy” is the first word that comes to mind. We opened a box of the four-pack and were met with gooey, melted chocolate on top — and maybe it’s just us, but we’re not really fans of desserts that look super… wet? But we’re going into this with entirely open minds. Sure, it doesn’t exactly look appetizing, but it can’t be that bad, right?

Related: We Tested 4 Popular Canadian Meal Delivery Kits. Here’s How They Compared

Digging In

At first bite, the dessert biscuits taste exactly how they look: soggy. The biscuit is mediocre at best — it was a lot more crumbly and dense than we would have expected and it had a weird aftertaste.

The silver lining in all this: it’s worth noting that the little chocolate bow ties on the top (which actually resemble little melted stick figures, don’t you think?) were the least offensive part of the entire dessert — so chocolate fans can rejoice in that part, we suppose?

The Verdict

Honestly, if you’re craving KFC’s fan-favourite biscuits, just straight-up buy one of them, sans goopy cinnamon sugar and chocolate stick figures/bow ties. If you’re craving Cinnabon, just go to Cinnabon — and the two shall never meet.

KFC Cinnabon Dessert Biscuits are available exclusively at KFCs across Canada.

Here are some famous recipes we’re making at home — from McDs hash browns to IKEA meatballs. You can also check out these recipes from hit movies and our favourite songs!

Celebrate the Holidays With Molly Yeh’s Brussels Sprout Latkes

Our favourite Girl Meets Farm recipes often include Molly Yeh’s mouth-watering holiday staples, and this clever twist on the Hanukkah classic is no exception. Whether you’re trying your hand at making latkes for the first time or looking for a new spin on a family favourite, this quick and easy masterpiece is your best bet.

Chickpea flour, red pepper flakes, onion, garlic and shredded Brussels sprouts come together in this healthier latke recipe that will become a household favourite. Just don’t forget the homemade balsamic Dijon sour cream dip for the finishing touch!

Related:  Molly Yeh’s Spinach and Feta Rugelach Are a Savoury Twist on a Classic

Host Molly Yeh's Brussels Sprouts Latkes & Balsamic Dijon Sour Cream, as seen on Girl Meets Farm, Season 2.

Molly Yeh’s Brussels Sprout Latkes

Total Time: 35 minutes
Yields: 8 servings

Ingredients:

Balsamic Dijon Sour Cream:
1 cup sour cream
2 Tbsp Dijon mustard
2 Tbsp honey
1 Tbsp balsamic vinegar
1/4 tsp kosher salt

Latkes:
4 large egg whites
1 Tbsp fresh lemon juice, plus lemon wedges for serving
4 cups (about 12 ounces) lightly packed finely shredded Brussels sprouts
1 medium onion, finely chopped
2 cloves garlic, minced
3/4 cup all-purpose or chickpea flour
Kosher salt and freshly ground black pepper
Crushed red pepper flakes
Canola or vegetable oil, for frying

Related: The Most Delicious Chocolate Babka with a Healthy Twist for Hanukkah

Directions:

1. For the balsamic Dijon sour cream: Stir together the sour cream, mustard, honey, vinegar and salt in a small bowl. Set aside.

2. For the latkes: Whisk together the egg whites and lemon juice in a large bowl. Add the Brussels sprouts, onion and garlic and stir to combine.

3. Stir in the flour, 3/4 teaspoon salt, some black pepper and a few pinches of red pepper flakes.

4. Line a plate with paper towels. Heat a thin layer of oil in a large skillet over medium-high heat until shimmering. Scoop an eighth of the mixture (about 1/2 cup) into the skillet and use a spatula to pat it out into a flat pancake, about 1/2-inch thick. Cook until browned, 3 to 4 minutes on each side. Repeat with the remaining batter.

5. Remove to the paper towels, sprinkle with salt and serve with the balsamic Dijon sour cream and lemon wedges on the side.

Related:  20+ Hanukkah Decorations You’ll Want to Display All Year Long

Watch the how-to video:


Watch Girl Meets Farm and stream Live and On Demand on the new Global TV App, and on STACKTV. Food Network Canada is also available through all major TV service providers.

Ina Garten’s Fresh Whiskey Sours Will Be Your Go-To Cocktail

Although the holiday season might feel a little less celebratory this year, there’s no reason we still can’t raise a glass of Ina Garten’s refreshing and tangy whiskey sour concoction. This five-ingredient indulgence from the Barefoot Contessa is ready in 10 minutes – just don’t forget to top it all off with a Maraschino cherry!

Related: Ina Garten’s Classic Cocktail Recipes, From Margaritas to Mojitos

Ina Garten’s Fresh Whiskey Sours

Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 4 cocktails

Ingredients:

3/4 cup Jack Daniel’s Tennessee Whiskey
1/2 cup freshly squeezed lemon juice (3 lemons)
1/2 cup freshly squeezed lime juice (4 limes)
2/3 cup sugar syrup (see below)
Maraschino cherries

See More: Dinner Etiquette Tips That Would Make Ina Garten Proud

Directions:

1. Combine the whiskey, lemon juice, lime juice and syrup. Fill a cocktail shaker halfway with ice and fill two-thirds full with the cocktail mixture. Shake for 30 seconds and pour into glasses. Add a maraschino cherry and serve ice cold.

2. Sugar syrup: Put 1 cup sugar and 1 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Chill thoroughly before using.

Watch Barefoot Contessa: Back to Basics and stream all your favourite Food Network Canada shows through STACKTV with Amazon Prime Video Channels, or with the new Global TV app, live and on-demand when you sign-in with your cable subscription.